Moist rhubarb cake topped with a delicious fragile crunch coat of brown sugar, pecans, and cinnamon icing!

Old Fashioned Rhubarb Cake with Cinnamon Sauce

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!

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 stacks of paper. HA!

But 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 bazillions of saved recipes on Pinterest.

This recipe for Rhubarb Cake with Cinnamon Icing is one of my all-time favorites. I didn’t find it online; it was given to me years ago by someone I used to work with. 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 even if you don’t like rhubarb you will love this cake! It’s so moist it just melts in your mouth. If you love rhubarb, then you will like this Rhubarb Crisp, Fresh Rhubarb Pie, and Rhubarb Breakfast Cake!

What You’ll Need for the Cake:

1 cup Sugar
1/3 cup Butter, Softened
1 Egg
1 3/4 cup Flour
1/2 tsp Salt
1 tsp Baking Soda
3/4 cup Milk
3 cups Rhubarb, Chopped
1 cup Brown Sugar
1 cup Pecans, Chopped

And the Cinnamon Icing:

1 cup Powdered Sugar
2 tbsp Milk
2 tbsp Butter, Melted
1 tsp Cinnamon

How to Make Rhubarb Cake with Cinnamon Icing

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
Chop enough rhubarb to make 3 cups. Set aside.
In a medium size bowl, beat together 1 cup sugar, 1/3 cup softened butter, and 1 egg until smooth.
In a separate bowl, whisk together 1 3/4 cup flour, 1/2 tsp salt, and 1 tsp baking soda. Then whisk in 3/4 cup milk. Pour in sugar mixture and beat until well mixed.
Fold in 3 cups chopped rhubarb.
Pour and spread batter into prepared pan. Then sprinkle 1 cup brown sugar and 1 cup chopped pecans evenly over the top.
Bake 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.
Pour over warm cake until covered.

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Yield: 12

Rhubarb Cake with Cinnamon Icing

Name: Rhubarb Cake with Cinnamon Icing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 1 cup Powdered Sugar; 2 tbsp Milk; 2 tbsp Butter, Melted; 1 tsp Cinnamon; 1 cup Sugar; 1/3 cup Butter, Softened; 1 Egg; 1 3/4 cup Flour; 1/2 tsp Salt; 1 tsp Baking Soda; 3/4 cup Milk; 3 cups Rhubarb, Chopped; 1 cup Brown Sugar; 1 cup Pecans, Chopped

Rhubarb Cake with Cinnamon Icing, moist rhubarb cake topped with a delicious fragile crunch coat of brown sugar, pecans, and cinnamon icing!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

Cake

1 cup Sugar
1/3 cup Butter, Softened
1 Egg
1 3/4 cup Flour
1/2 tsp Salt
1 tsp Baking Soda
3/4 cup Milk
3 cups Rhubarb, Chopped
1 cup Brown Sugar
1 cup Pecans, Chopped

Cinnamon Icing

1 cup Powdered Sugar
2 tbsp Milk
2 tbsp Butter, Melted
1 tsp Cinnamon

Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
Chop enough rhubarb to make 3 cups. Set aside.
In a medium size bowl, beat together sugar, softened butter, and egg until smooth.
In a separate bowl, whisk together flour, salt, and baking soda. Then whisk in milk. Pour in sugar mixture and beat until well mixed.
Fold in chopped rhubarb.
Pour and spread batter into prepared pan. Then sprinkle brown sugar and chopped pecans evenly over the top.
Bake for 45 minutes.
About 5 minutes before the time is up, make the icing by combining sugar, milk, melted butter, and cinnamon. Mix together until smooth.
Pour over warm cake until covered.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 371Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 279mgCarbohydrates: 58gFiber: 2gSugar: 41gProtein: 4g