A moist and easy to make rhubarb cake topped with pecans and a delicious sweet cinnamon icing that compliments every bite!
It’s hard to imagine life before Pinterest. Chances are high that you found this recipe because of Pinterest!
In the ‘old’ days, I would look through my Mom’s recipe books or my Grandma’s recipe cards. Then my search evolved into looking to the internet for ideas. I would print off every single recipe I thought I would make and keep them in a 3-ring binder with post-it notes indexing them. I have so many that I had to make ‘best of’ categories so I didn’t have to flip through so many pages to find the recipe I was looking for! And I’ve had to clean it out and get rid of some because I can’t fit another recipe in the binder!
Then came Pinterest. Talk about a game changer. I didn’t have to print off recipes anymore! I think I was more excited about not having to 3-hole punch anymore. HA!
But the time came when I had saved TOO many recipes on Pinterest. In all seriousness, that isn’t possible. Anyway, I couldn’t easily find what I was looking for because I had saved so many. Thankfully I hang onto my trusty binder, because as pre-historic as it sounds I like being able to go to my post-it note tabs and find what I am looking for right away instead of trying to scroll through my saved recipes on Pinterest.
This recipe for Rhubarb Cake is one of my all-time favorites. I didn’t find it online; it was given to me years ago. So when I want to make it for rhubarb season I know exactly where to find it – in my trusty, tattered, and worn binder that has served me very well over the years!
It’s one of my favorite recipes, because:
- The cake is so moist, it melts in your mouth!
- It’s super easy to make.
- It works just the same if you use fresh or frozen rhubarb.
- The brown sugar gives the top of the cake the most delicious fragile crunch coat!
- Even if you don’t like rhubarb, you’ll love this cake!
Ingredients for an Easy Rhubarb Cake
- White Sugar
- Butter
- Egg
- Salt
- Flour
- Baking Soda
- Milk
- Rhubarb
- Brown Sugar
- Chopped Pecans
- Powdered Sugar
- Cinnamon
How to Easily Make Rhubarb Cake
- Preheat oven to 350 degrees.
- Chop enough rhubarb to make 3 cups.
- Beat together 1 cup sugar, 1/3 cup softened butter, and 1 egg until smooth.
- Add in 1/2 tsp salt, 1 3/4 cup flour, 1 tsp baking soda, and 3/4 cup milk. (Combine the flour and baking soda together first, mixing together well before putting into the batter.) Beat until well mixed.
- Stir in 3 cups chopped rhubarb.
- Pour batter into a greased 9 x 13 glass pan.
- Sprinkle 1 cup brown sugar and 1 cup chopped pecans evenly over the top of the batter.
- Bake at 350 degrees for 45 minutes.
- About 5 minutes before the time is up, combine 1 cup powdered sugar, 2 tbsp milk, 2 tbsp melted butter, and 1 tsp cinnamon. Mix together until smooth and runny. Add a little milk if you like it thinner.
- Pour over warm cake until covered.
Ingredients for Icing
- Powdered Sugar
- Milk
- Butter
- Cinnamon (Optional)
How to Make Icing for Rhubarb Cake
- Combine 1 cup powdered sugar, 2 tbsp milk, 2 tbsp melted butter, and 1 tsp cinnamon. Mix together until smooth and runny. Add a little milk if you like it thinner.
- Pour over warm cake until covered.
Tips for Making Icing for Rhubarb Cake
- You can make the icing with or without the cinnamon.
- If you like a white icing, don’t add the cinnamon. The cinnamon will turn the icing light brown.
- I love using the cinnamon in the icing, it brings great flavor to the cake! I eyeball the cinnamon measurement, so sometimes I have added more or less. The cinnamon never disappoints!
Tips for Making and Storing Rhubarb Cake
- If you don’t love the idea of pecans on the cake, leave them off! Or, if you just want a few then just sprinkle on as many as you want.
- Cut up the rhubarb first. It will make putting the cake together much faster!
- Buy pecans that are already chopped, it will save you time!
- You can drizzle the entire cake with icing before serving, or you can drizzle each piece as the cake is being served. I prefer drizzling the entire cake before serving.
- You can store the cake covered in the refrigerator for up to 5 days.
- If you would like to freeze the cake, don’t put the nuts or icing on yet. Wait to add those after you remove the cake from the freezer.
- Freeze in a freezer safe container for up to 3 months.
For More Rhubarb Recipes, Check Out:
For More Desserts, Check Out:
- 2-Ingredient Vegan Fudge
- No Bake Reese’s Peanut Butter Bars
- The Best Soft Chocolate Chip Cookies
- Fresh Southern Peach Cobbler
Easy Rhubarb Cake
Easy Rhubarb Cake, a moist and easy to make rhubarb cake topped with pecans and a delicious sweet cinnamon icing that compliments every bite!
Ingredients
Rhubarb Cake
- 1 cup White Sugar
- 1/3 cup Softened Butter
- 1 Egg
- 1/2 tsp Salt
- 1 3/4 cup Flour
- 1 tsp Baking Soda
- 3/4 cup Milk
- 3 cups Rhubarb
Topping
- 1 cup Brown Sugar
- 1 cup Chopped Pecans
Icing
- 1 cup Powdered Sugar
- 2 tbsp Milk
- 2 tbsp Butter
- 1 tsp Cinnamon
Instructions
- Preheat oven to 350 degrees.
- Chop enough rhubarb to make 3 cups.
- Beat together white sugar, softened butter, and 1 egg until smooth.
- Add in salt, flour, baking soda, and milk. (Combine the flour and baking soda together first, mixing together well before putting into the batter.) Beat until well mixed.
- Stir in 3 cups chopped rhubarb.
- Pour batter into a greased 9 x 13 glass pan.
- Sprinkle brown sugar and chopped pecans evenly over the top of the batter.
- Bake for 45 minutes.
- About 5 minutes before the time is up, prepare the icing by combining the powdered sugar, milk, melted butter, and cinnamon. Mix together until smooth and runny. Add a little milk if you like it thinner.
- Pour over warm cake until covered.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 371Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 279mgCarbohydrates: 58gFiber: 2gSugar: 41gProtein: 4g
