Description
A moist and tender breakfast cake studded with tart rhubarb and topped with a crunchy sugar crust. Perfect for breakfast, dessert, or a sweet snack.
Ingredients
- ½ cup half‑and‑half (or cream or buttermilk)
- 1 teaspoon lemon juice
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar + 2 tsp for sprinkling
- 1 large egg, room temperature
- 1½ tsp vanilla extract
- 2 cups all‑purpose flour (reserve 1 Tbsp)
- 2 tsp baking powder
- 1 tsp salt
- 2 cups thinly sliced rhubarb
Instructions
- Preheat oven to 350 °F and lightly butter a 9″×9″ pan (optionally line with parchment).
- Stir lemon juice into half‑and‑half; set aside.
- Cream butter and sugar until pale, then beat in egg and vanilla, scraping the sides.
- Toss rhubarb with reserved 1 tablespoon of flour.
- Whisk together remaining flour, baking powder, and salt.
- Add half the flour mixture to the batter, blend, then add half‑and‑half, then the rest of the flour—mix just until combined.
- Fold in rhubarb; batter will be thick.
- Spread batter in the pan and sprinkle top with 2 tsp sugar.
- Bake for 40–45 minutes, until golden and a toothpick comes out clean (moist crumbs are okay).
- Cool slightly, slice, and serve.
Notes
- Use frozen rhubarb directly from the freezer—don’t thaw.
- Try substituting with berries, banana, or stone fruits.
- Enhance topping with a sprinkle of cinnamon.
- Use buttermilk or a mix of Greek yogurt and milk as a lighter option.
- For gluten-free, substitute with GF all-purpose blend and a bit of xanthan gum.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 16g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
