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
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
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg