If the idea of a tender, spiced cake brimming with bright rhubarb and crunchy pecans makes you melt, you’re in for a treat: Rhubarb Cinnamon Pecan Cake is everything I crave in a springtime bake. Each bite delivers a blush of tart rhubarb offset by warm cinnamon, a buttery crumb, and a sweet, nutty topping that’s completely irresistible. Whether you grew up picking rhubarb from the garden or you’re exploring this classic ingredient for the first time, this cake will make you fall head over heels with every forkful.

Rhubarb Cinnamon Pecan Cake Recipe - Recipe Image

Ingredients You’ll Need

Pulling together this Rhubarb Cinnamon Pecan Cake couldn’t be easier, and each ingredient helps build the kind of flavor and texture that keeps people reaching for a second slice. Here’s what you’ll need, with a little insight on why each is essential:

All-purpose flour: Provides the structure and reliable crumb so the cake holds together with just the right amount of tenderness.
Baking soda: Helps the cake rise and become light and fluffy—don’t skip it!
Salt: Balances the sweetness and enhances the warm spices and nutty notes.
Ground cinnamon: Infuses cozy warmth through the batter and the topping, marrying perfectly with rhubarb.
Ground nutmeg: Adds a subtle depth and complexity to the spice profile—just a pinch is all you need.
Unsalted butter (softened): Creates a rich, moist cake and helps cream the sugar to fluffy perfection.
Light brown sugar (packed): Sweetens the cake with caramel notes that pair beautifully with rhubarb and pecans.
Large egg: Binds the ingredients and adds richness.
Vanilla extract: Rounds out the flavors and gives the cake a homemade aroma.
Sour cream: Keeps the crumb moist and tender, while lending a gentle tang that highlights the rhubarb’s tartness.
Chopped fresh rhubarb: The star ingredient! Its tartness brightens every bite—make sure to use fresh for the best texture.
Chopped pecans: Bring a wonderful crunch to both the batter and the topping; roasted is even better.
Cinnamon pecan topping:
Brown sugar: Makes the topping delightfully sweet and slightly caramelized.
Cinnamon: Echoes the cake’s spice and gives an irresistible aroma.
Chopped pecans: Add nutty flavor and beautiful texture to crown your cake.

How to Make Rhubarb Cinnamon Pecan Cake

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F and greasing an 8×8-inch baking pan with butter or nonstick spray. This quick prep ensures your Rhubarb Cinnamon Pecan Cake releases easily, making that big reveal oh-so-satisfying.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Whisking not only combines them but also evenly distributes the baking soda and spices, so every slice tastes just right.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and packed brown sugar together until the mixture is light and fluffy. This step is key: properly creamed butter traps air, which results in a soft, tender crumb for your Rhubarb Cinnamon Pecan Cake.

Step 4: Add Egg, Vanilla, and Sour Cream

Mix in the egg and vanilla extract until fully incorporated. Then add the sour cream and stir until the batter looks smooth and creamy—this little step makes a huge difference in the final cake’s moistness.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Overmixing can make your cake tough, so a light hand is your friend here. You’ll end up with a thick, pillowy batter.

Step 6: Fold in Rhubarb and Pecans

Now the fun part: fold in the chopped fresh rhubarb and half a cup of chopped pecans. Each slice will be loaded with bright pops of fruit and a satisfying crunch—no boring bites here!

Step 7: Add Batter to Pan and Top

Spread the batter evenly in your prepared pan. In a small bowl, mix the brown sugar, cinnamon, and chopped pecans for the topping, then sprinkle that glorious mixture over the top. This step transforms your cake into a true Rhubarb Cinnamon Pecan Cake masterpiece before it even hits the oven.

Step 8: Bake and Cool

Bake on the center rack for 35–40 minutes, until a toothpick inserted in the center comes out clean. Let it cool slightly before slicing—it smells heavenly, but the flavors meld best after a short rest.

How to Serve Rhubarb Cinnamon Pecan Cake

Garnishes

An easy dusting of powdered sugar makes this cake feel extra special, highlighting the golden pecan topping. For a fancier touch, try a simple vanilla glaze or serve with a spoonful of softly whipped cream—your Rhubarb Cinnamon Pecan Cake will look and taste bakery-worthy.

Side Dishes

Pair this cake with fresh berries or a scoop of tart frozen yogurt for a balanced plate. It also loves a cup of hot coffee or a floral tea, which play so well with the cinnamon and pecan notes.

Creative Ways to Present

You can bake individual cakes in ramekins for a lovely brunch treat, or cut the Rhubarb Cinnamon Pecan Cake into small squares and serve as charming finger desserts for spring gatherings. Layer cubes in a trifle dish with whipped cream and more rhubarb if you’re feeling playful!

Make Ahead and Storage

Storing Leftovers

Leftover Rhubarb Cinnamon Pecan Cake stores beautifully at room temperature. Just wrap well or keep it in an airtight container, and it’ll stay moist and delicious for up to three days. Honestly, it might not last that long!

Freezing

If you want to tuck some away for later, this cake freezes very well. Once cooled completely, wrap individual slices in plastic and freeze in a zip-top bag. When you’re ready for a taste of spring, let a slice thaw at room temperature—it comes back to life wonderfully.

Reheating

For maximum coziness, reheat a slice of cake in the microwave for 10–15 seconds, or pop it in a toaster oven to crisp up the pecan topping. It’ll taste just as heavenly as the day you baked it.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! Just make sure to thaw and drain it thoroughly before folding into your batter. Frozen rhubarb works well, just keep an eye on any extra moisture it brings.

What’s the best nut substitute for pecans?

Walnuts are a fantastic alternative and bring their own rich flavor. If allergies are a concern, simply omit the nuts and add a little extra cinnamon and sugar to the topping for crunch.

How do I know when the cake is done?

Your Rhubarb Cinnamon Pecan Cake is ready when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs—avoid overbaking to keep it soft and tender.

Can I double the recipe?

Definitely! Simply double all of the ingredients and bake in a 9×13-inch pan, adding a little extra time if needed. It’s perfect for family reunions or potlucks.

Is it possible to make this cake dairy-free?

Yes, swap in your favorite dairy-free butter and use non-dairy yogurt in place of sour cream. The result is still moist, fluffy, and packed with those unforgettable flavors.

Final Thoughts

This Rhubarb Cinnamon Pecan Cake is the kind of dessert that brightens a table and brings people together—whether it’s an afternoon coffee moment or a relaxed weekend get-together. I can’t wait for you to give it a try and fall in love with the wonderful mix of tart rhubarb, warm spices, and crunchy pecans. Happy baking!

Rhubarb Cinnamon Pecan Cake Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 53 minutes
Yield: 9 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of spring with this Rhubarb Cinnamon Pecan Cake. A moist and tender cake bursting with the tangy sweetness of fresh rhubarb, warm cinnamon, and crunchy pecans. Perfect for afternoon tea or a sweet ending to any meal.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients:

1/2 cup unsalted butter, softened
1 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups chopped fresh rhubarb
1/2 cup chopped pecans

Cinnamon Pecan Topping:

1/3 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup chopped pecans

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Instructions

Preheat Oven: Preheat oven to 350°F and grease an 8×8-inch baking pan.
Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients: In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla, mix well. Stir in sour cream until smooth.
Combine Batter: Gradually add dry ingredients to wet ingredients, mix until just combined. Fold in rhubarb and pecans. Spread batter evenly in the pan.
Make Topping: In a small bowl, mix brown sugar, cinnamon, and chopped pecans. Sprinkle evenly over the batter.
Bake: Bake for 35–40 minutes until a toothpick inserted into the center comes out clean. Cool slightly before serving.

Notes

For a sweeter cake, sprinkle with powdered sugar or drizzle with a light glaze after baking.
This cake also works well with walnuts or a mix of berries and rhubarb.

Prep Time: 15 minutes
Cook Time: 38 minutes
Category: Dessert
Method: Baking
Cuisine: American