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Rhubarb Cake Recipe with Lemon-Butter Pecan Twist
Maya Bennett

Rhubarb Cake Recipe with Lemon-Butter Pecan Twist

A moist, tangy rhubarb cake balanced with lemon and butter pecan notes. Perfect for autumn, this easy dessert uses ripe rhubarb and a harmonized sugar balance for a family-friendly treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • Unsalted Butter, softened
  • Granulated Sugar
  • Vanilla Extract
  • Half-and-half or Buttermilk
  • All-purpose Flour (2 1/4 cups, reserve 1 tbsp for rhubarb coating)
  • Baking Powder
  • 2 cups thinly sliced rhubarb
  • 1 tsp pure lemon juice (for dairy mixture)
  • 1 tbsp almond flour (optional, for coating)

Method
 

  1. Preheat oven to 350°F (180°C) and line a 9x9-inch pan with parchment paper overhang
  2. Mix 1/2 cup half-and-half/buttermilk with 1 tsp lemon juice; set aside
  3. Beat 1/2 cup butter and 1 cup + 2 tsp sugar until pale yellow
  4. Incorporate egg and 1 1/2 tsp vanilla; scrape bowl sides
  5. Toss 2 tbsp rhubarb with reserved 1 tbsp flour
  6. Whisk remaining dry ingredients (flour, baking powder)
  7. Add dairy mixture in two batches, alternating with dry ingredients
  8. Fold in flour-coated rhubarb gently
  9. Spread batter into prepared pan
  10. Bake 45 minutes until golden and toothpick-clean

Notes

For non-dairy: substitute half-and-half with almond milk + 1 tsp lemon juice
Reduce sugar to 3/4 cup for less sweetness
Use red-stalk rhubarb for milder acidity
Lift parchment halfway through cooling to prevent sticking