Description
A moist and flavorful Rhubarb Cinnamon Pecan Cake that combines the tanginess of rhubarb and the nutty crunch of pecans. Perfect served with freshly whipped cream for a delightful dessert or snack.
Ingredients
Units
Scale
Rhubarb Cake
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- 4 eggs
- 1 1/4 cups vegetable or canola oil
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 cups chopped rhubarb stalks
- 1 cup chopped pecans
Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F.
- Blend wet ingredients: In a large bowl, blend the eggs, oil, sugar, and vanilla together until well mixed.
- Mix dry ingredients: Add the dry ingredients (flour, baking soda, cinnamon, and salt) to the bowl and stir just until combined. Fold in the chopped pecans and rhubarb.
- Prepare the pan and bake: Spread the cake batter evenly in a greased 9×13 pan. Place in the oven and bake at 350°F for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool: Allow the cake to cool for at least 20 minutes before serving.
- Prepare whipped cream: In a chilled medium-sized bowl, combine the cream, powdered sugar, and vanilla. Beat on high speed for about one minute until stiff peaks form.
- Serve and enjoy: Serve the cooled cake with a dollop of freshly whipped cream on top. Enjoy!
Notes
- The cake can also be enjoyed without whipped cream if you prefer a simpler dessert.
- Make sure to properly grease your baking pan to avoid sticking.
- For extra flavor, consider sprinkling some cinnamon sugar on top of the cake before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 23 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
