Description

A moist and rustic cake featuring tart rhubarb, warm cinnamon, and crunchy pecans, finished with whipped cream and a dusting of powdered sugar. Perfect for spring brunches or cozy tea-time treats.

Ingredients

Units Scale

4 cups rhubarb stalks, chopped
4 eggs
3 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
2 cups granulated sugar
3 tbsp powdered sugar (for topping)
1/2 tsp salt
2 1/2 tsp vanilla extract
1 1/4 cups vegetable or canola oil
1 cup pecans, chopped
1 cup heavy whipping cream (for topping)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, beat together the eggs, granulated sugar, oil, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
Fold in the chopped rhubarb and pecans.
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan.
Whip the heavy cream until soft peaks form.
Cut the cake into squares, dust with powdered sugar, and serve with a dollop of whipped cream.

Notes

Use fresh rhubarb for the best flavor and texture.
Ensure the cake is completely cooled before topping with whipped cream.
Store leftovers covered in the refrigerator for up to 3 days.
Toasted pecans can enhance the nutty flavor even more.

Nutrition

Serving Size: 1 slice
Calories: 370 kcal
Sugar: 28 g
Sodium: 160 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 55 mg