Rhubarb Cinnamon Pecan Cake

Easy Rhubarb Cake

From Rhubarb Streusel Coffee Cake to Easy Rhubarb Custard Cake, you can really never have too many cake or rhubarb recipes for all that beautiful red spring rhubarb! This simple but moist Rhubarb Cake cake is made with oil, spiced with cinnamon and studded with pecans for a light and flavorful cake that is a perfect summer treat topped with a dollop of whipped cream.

• Rhubarb Streusel Coffee Cake
• Easy Rhubarb Custard Cake
• rhubarb recipes

How to make rhubarb cake recipe

This recipe requires less than 10 ingredients, all of which can likely be found in you kitchen pantry and refrigerator, apart from the rhubarb. Hopefully you have a rhubarb plant in your garden, but if not it is readily available at the grocery store and farmer’s market in the spring and early summer.

To get started, you will need the following ingredients

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

Homemade Whipped Cream Recipe

While whipped topping, better known as Cool Whip, is always a good option for a no fuss topping, nothing quite beats homemade whipped cream. There is nothing like the light fresh flavor of cream whipped into a fluffy topping perfect on just about any cake.

While homemade whipped cream seams like an extra step and maybe even overwhelming, it is surprisingly so easy to make. Just add the following ingredients to a medium chilled bowl

1 cup heavy whipping cream

3 Tablespoons powdered sugar

1/2 teaspoons vanilla extract

Using a hand mixer, beat just until stiff peaks form. A stiff peak will hold their shape when the beater is lifted and won’t curl over. This will take only a minute, so just keep a close eye on it. You don’t want to overbeat your whipped cream or it will start slowly separate and turn into sweet butter!

Store any leftover whipped cream in the refrigerator for up to 24 hours. Homemade whipped cream doesn’t keep like stabilized Cool Whip with oil, so you should make it the same day you plan to serve it.

How to make moist rhubarb cake

Butter undoubtedly adds the best flavor to just about any baked good or recipe. Despite it adding the best flavor, it doesn’t reliably provide the most moistness. Much like our favorite Rhubarb Streusel Muffins, this Rhubarb Cinnamon Pecan Cake uses oil, which ultimately produces the most moist cake crumb.

• Rhubarb Streusel Muffins

Can I use frozen rhubarb?

If you don’t have access to rhubarb or it is out of season, you can absolutely use frozen rhubarb in this cake recipe. I just suggest that you thaw the rhubarb first and pat it dry so it doesn’t add additional moisture to the cake.

If you do have your own rhubarb plant, just know that rhubarb is ideal in spring. Be sure to harvest it before the stalks get too thick or they will become woody.

Chop and freeze your extra rhubarb stalks in freezer bags or containers by mid-summer for rhubarb recipes. A good rule of thumb is to use your rhubarb by the 4th of July. You can still eat the rhubarb stalks all throughout the summer but they become woody and don’t taste near as good.

More Amazing Rhubarb Dessert Recipes!

If you love rhubarb desserts as much as we do, here are a few more of our favorites that you should definitely give a try!

Rhubarb Custard Pie – This is the OG dessert that got me hooked on rhubarb as a child. It is absolute perfection and receives nothing but rave reviews!

Strawberry Rhubarb Cheesecake Bars – Add a sweet spring to your cheesecake and make them in bar form for an easy dessert to pass at your next gathering or potluck.

Rhubarb Honey Cupcakes – If you are looking for and impressive and decadent dessert, look no further. These Rhubarb cupcakes are absolutely divine!

Rhubarb Crumble Ice Cream – The swirl of tart rhubarb in sweet ice cream is a must try.

• Rhubarb Custard Pie
• Strawberry Rhubarb Cheesecake Bars
• Rhubarb Honey Cupcakes

Serving: 1 g | Calories: 438 kcal | Carbohydrates: 66 g | Protein: 8 g | Fat: 17 g | Saturated Fat: 6 g | Polyunsaturated Fat: 10 g | Cholesterol: 84 mg | Sodium: 284 mg | Fiber: 3 g | Sugar: 37 g