Fred's Rhubarb Cake with Honey and Pecans

Fresh rhubarb shines in this tender honey cake with a sweet and crumbly pecan topping that's a delicious treat to serve at tea time.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 388 Calories

Ingredients

• 1 teaspoon baking soda
• ½ cup white sugar
• ½ cup packed brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 ¼ cups all-purpose flour
• ½ cup chopped pecans
• ¾ teaspoon ground cinnamon
• ¾ cup packed brown sugar
• 1 cup sour cream
• 2 eggs, beaten
• ⅔ cup honey
• ¼ cup butter, softened
• 3 cups diced rhubarb

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Step 3

Mix flour, 3/4 cup brown sugar, baking soda, and salt together in a bowl. Mix in sour cream, honey, and vanilla extract until thoroughly blended. Mix in eggs until just blended. Fold rhubarb into the batter.

Step 4

Spread batter evenly in the prepared baking dish.

Step 5

Mix 1/2 cup brown sugar, white sugar, pecans, and cinnamon together in a bowl. Stir in butter until mixture starts to clump together. Sprinkle mixture over batter.