Rhubarb Cinnamon Pecan Cake
This Rhubarb Cinnamon Pecan Cake topped with homemade whipped cream is the perfect spring dessert with crunchy nuts and a moist cake.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Cake
Cuisine: American
Keyword: moist rhubarb cake, Rhubarb Cake, rhubarb cinnamon cake, rhubarb pecan cake
Servings: 12
Calories: 438kcal
Author: The Creative Bite
Rhubarb Cake
- 4 eggs
- 1 1/4 cups vegetable or canola oil
- 2 cups granulated sugar
- 2 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 1/2 teaspoon 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 teaspoons vanilla extract
Rhubarb Cake
Preheat oven to 350°.
In a large bowl, blend the eggs, oil, sugar and vanilla together.
Add the dry ingredients to the bowl and mix just until well combined. Fold in the pecans and rhubarb.
Spread the cake batter in a greased 9x13 pan. Bake at 350° for 40-50 minutes, or until a toothpick comes out clean in the center.
Allow to cool at least 20 minutes before serving with whipped cream.
Whipped Cream
Add cream, powdered sugar and vanilla to a medium chilled bowl. Beat on high for about one minute just until stiff peaks form.
Serving: 1g | Calories: 438kcal | Carbohydrates: 66g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 84mg | Sodium: 284mg | Fiber: 3g | Sugar: 37g