This irresistibly moist Rhubarb Cinnamon Pecan Cake is a spring and summer showstopper that celebrates the tartness of fresh rhubarb perfectly balanced with warm cinnamon and crunchy pecans. Ready in under an hour, this unfussy cake delivers homemade comfort with every bite – ideal for both special occasions and casual weekend baking. The tangy-sweet combination creates a memorable dessert that’s sure to become a seasonal tradition in your home.

Why You’ll Love This Recipe

Perfectly Balanced Flavors: The tart rhubarb, warming cinnamon, and buttery pecans create a flavor profile that’s absolutely divine. Each bite gives you something new to appreciate!
Simple Ingredients: Uses basic pantry staples you likely already have on hand, with fresh rhubarb as the star ingredient.
No Fussy Techniques: Just mix, pour, and bake – no special equipment or complicated steps required. Perfect for bakers of all skill levels.
Versatile Serving Options: Enjoy it warm from the oven, at room temperature, or even chilled the next day when the flavors have deepened.

Ingredients You’ll Need

Eggs: Provide structure and richness to the cake base.
Vegetable or Canola Oil: Makes the cake incredibly moist and tender, keeping it fresh for days.
Granulated Sugar: Balances the tartness of the rhubarb, creating the perfect sweet-tart flavor profile.
Vanilla Extract: Adds warmth and depth to the overall flavor.
All-purpose Flour: The foundation of our cake, providing structure while remaining tender.
Baking Soda: Gives the cake its perfect rise and light texture.
Ground Cinnamon: Adds a warm, spicy note that complements the rhubarb beautifully. Don’t skimp here!
Salt: Enhances all the flavors and balances the sweetness.
Rhubarb Stalks: The star of the show! Their bright tartness defines this cake. Make sure to use only the stalks, as rhubarb leaves are not edible.
Pecans: Add wonderful texture and a buttery, nutty flavor that elevates the entire cake.
Heavy Whipping Cream: For the optional (but highly recommended) homemade whipped cream topping.
Powdered Sugar: Sweetens the whipped cream without making it grainy.

Variations

Fruit Variations

Berry Addition: Add 1 cup of strawberries alongside the rhubarb for a classic pairing.
Apple Alternative: Replace half the rhubarb with diced apples for a fall-inspired version.
Frozen Option: Use frozen rhubarb when fresh isn’t available – just thaw and drain well first.

Nut Variations

Walnut Swap: Replace pecans with chopped walnuts for a different nutty flavor.
Nut-Free Version: Omit the nuts entirely and add an extra 1/2 cup of rhubarb, or substitute with oats for texture.

Spice Variations

Spice It Up: Add 1/4 teaspoon of nutmeg or cardamom alongside the cinnamon.
Ginger Kick: Add 1-2 tablespoons of minced crystallized ginger to the batter.

How to Make Rhubarb Cinnamon Pecan Cake

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F and grease a 9×13 baking pan. Chop your rhubarb into small pieces and measure out all ingredients.

Step 2: Mix Wet Ingredients

In a large bowl, thoroughly blend the eggs, oil, sugar, and vanilla extract until the mixture is smooth and the sugar is well incorporated.

Step 3: Add Dry Ingredients

Add the flour, baking soda, cinnamon, and salt to the wet mixture. Mix gently just until combined – overmixing can make the cake tough.

Step 4: Fold in Rhubarb and Pecans

Gently fold in the chopped rhubarb and pecans until they’re evenly distributed throughout the batter. The batter will be thick, which helps prevent the rhubarb from sinking.

Step 5: Bake the Cake

Pour the batter into your prepared pan, spreading it evenly. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 6: Make the Whipped Cream

While the cake cools, prepare the whipped cream by beating cold heavy cream, powdered sugar, and vanilla in a chilled bowl until stiff peaks form – about 1 minute.

Step 7: Cool and Serve

Allow the cake to cool for at least 20 minutes before serving. Top with a generous dollop of freshly whipped cream.

Pro Tips for Making the Recipe

Don’t Overmix: Once you add the dry ingredients, mix just until combined to ensure a tender cake texture.
Rhubarb Prep: If your rhubarb is particularly stringy, remove the tough outer strings before chopping, like you would with celery.
Even Distribution: Toss the chopped rhubarb in a tablespoon of the measured flour before adding to the batter – this helps prevent it from sinking to the bottom.
Doneness Test: Start checking for doneness at the 40-minute mark. The cake should be golden brown and slightly pulling away from the edges of the pan.
Cooling Time: Don’t rush the cooling process – the cake’s texture improves as it cools, making it easier to slice cleanly.

How to Serve

Perfect Pairings

Serve this delightful cake with a generous dollop of the homemade whipped cream for the perfect finishing touch. The light, creamy sweetness complements the tangy rhubarb beautifully.

Breakfast or Dessert

This versatile cake works equally well as a coffee cake for breakfast or a dessert after dinner. For breakfast, pair with coffee or tea; for dessert, consider adding a scoop of vanilla ice cream instead of whipped cream.

Seasonal Garnishes

During spring and summer, add a few fresh berries or mint leaves alongside the whipped cream for a colorful presentation.

Make Ahead and Storage

Storing Leftovers

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. The flavors actually deepen and improve after the first day.

Freezing

This cake freezes beautifully! Wrap individual portions in plastic wrap and then aluminum foil. Freeze for up to 3 months.

Note: Freeze the cake without the whipped cream topping.

Reheating

For the best texture after freezing, thaw wrapped cake pieces at room temperature. Warm individual slices in the microwave for 15-20 seconds if desired, then top with fresh whipped cream.

FAQs

Can I use frozen rhubarb instead of fresh?
Absolutely! Thaw the frozen rhubarb first and drain off excess liquid. You might need to pat it dry with paper towels to prevent the cake from becoming too wet. Use the same amount as called for in the recipe.

My rhubarb is very tart. Should I increase the sugar?
The 2 cups of sugar in this recipe should adequately balance even very tart rhubarb. However, if you’re concerned, you can increase the sugar by 1/4 cup. Keep in mind that the cake is meant to have a pleasant sweet-tart balance.

Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with your favorite 1:1 gluten-free baking flour blend. The texture might be slightly different, but the cake will still be delicious. Make sure your baking soda is also gluten-free certified.

How do I know when my rhubarb is ready to harvest for this recipe?
Harvest rhubarb stalks when they’re at least 12 inches long. They should be firm and crisp with good color (usually red or pink, though some varieties are more green). Always cut rather than pull the stalks, and never use the leaves, as they’re toxic.

Final Thoughts

This Rhubarb Cinnamon Pecan Cake celebrates one of spring’s most underappreciated treasures – tangy rhubarb. Whether you’re a longtime rhubarb enthusiast or trying it for the first time, this cake offers the perfect introduction to its unique flavor. The combination of warm cinnamon, crunchy pecans, and tart rhubarb creates something truly special that’s worth making whenever rhubarb is in season. Give this recipe a try – it might just become your new favorite way to enjoy this remarkable spring vegetable!

Rhubarb Cinnamon Pecan Cake Recipe