Name: Rhubarb Breakfast Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: ½ cup half and half, cream, or buttermilk; 1 teaspoon lemon juice; ½ cup unsalted butter, at room temperature; 1 cup granulated sugar, plus 2 teaspoons for sprinkling; 1 large egg, at room temperature; 1½ teaspoons vanilla extract; 2 cups all-purpose flour, reserving 1 tablespoon to toss with rhubarb; 2 teaspoons baking powder; 1 teaspoon salt; 2 cups thinly sliced rhubarb

I find this Rhubarb Breakfast Cake to be a delightful blend of sweet and tart flavors, making it a perfect treat for any time of the day. The tender crumb, infused with vanilla and dotted with juicy rhubarb pieces, offers a comforting experience reminiscent of traditional home baking.

Why I Love This Recipe

I appreciate the simplicity of this cake, which doesn’t compromise on flavor. The balance between the sweetness of the batter and the tartness of the rhubarb creates a harmonious taste. The slightly crunchy sugar topping adds a pleasant texture, making each bite satisfying. It’s versatile enough to serve as a breakfast item, a snack, or a dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup half and half, cream, or buttermilk
1 teaspoon lemon juice
½ cup unsalted butter, at room temperature
1 cup granulated sugar, plus 2 teaspoons for sprinkling
1 large egg, at room temperature
1½ teaspoons vanilla extract
2 cups all-purpose flour, reserving 1 tablespoon to toss with rhubarb
2 teaspoons baking powder
1 teaspoon salt
2 cups thinly sliced rhubarb

Directions

I preheat the oven to 350°F (175°C) and lightly butter a 9×9-inch square baking pan. For easy removal, I sometimes line the pan with parchment paper, leaving overhanging edges.
I stir the lemon juice into the half and half and set it aside.
In a stand mixer or using electric beaters, I cream the softened butter and sugar until the mixture is fluffy and pale yellow. Then, I beat in the egg and vanilla, scraping down the bowl as needed.
I toss the sliced rhubarb with 1 tablespoon of flour to coat it lightly.
In a separate bowl, I whisk together the remaining flour, baking powder, and salt.
I add half of the flour mixture to the creamed butter and blend it in. Then, I add all of the half and half mixture and blend again. Finally, I add the rest of the flour mixture and blend just until combined, being careful not to overmix. I fold in the rhubarb gently. The batter tends to be on the thick side.
I spread the batter evenly into the prepared pan and sprinkle the top with the remaining 2 teaspoons of sugar.
I bake the cake for about 40–45 minutes, or until it’s turning golden and a toothpick inserted into the center comes out without wet batter clinging to it (moist crumbs are fine).
I let the cake cool slightly before cutting it into squares.

Servings and Timing

This recipe yields approximately 12 servings. The preparation time is about 15 minutes, and the baking time is 45 minutes, totaling around 1 hour from start to finish.

Variations

I sometimes substitute the rhubarb with other fruits like berries or chopped bananas for a different flavor profile.
Mixing a touch of cinnamon with the sugar sprinkled on top adds a hint of spice that complements the rhubarb.
For a lower-fat option, I use buttermilk instead of half and half, or a mixture of Greek yogurt and milk.

Storage and Reheating

I store the cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days. To reheat, I warm individual slices in the microwave for about 15–20 seconds.

FAQs

What is the best type of rhubarb to use for this cake?

I prefer using fresh rhubarb for its vibrant color and firm texture, but frozen rhubarb can also be used without thawing to prevent sogginess.

Can I make this cake gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain the cake’s structure.

Is it possible to make this cake dairy-free?

Absolutely. I replace the butter with a plant-based alternative and use almond milk with a teaspoon of lemon juice as a substitute for half and half.

How do I know when the cake is fully baked?

I insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

Can I freeze this cake?

Yes, I wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It can be stored in the freezer for up to 2 months. I thaw it at room temperature before serving.

Conclusion

I find this Rhubarb Breakfast Cake to be a delightful and versatile addition to my baking repertoire. Its balance of sweet and tart flavors, combined with a tender crumb and crunchy topping, makes it a crowd-pleaser. Whether served at breakfast, as a snack, or for dessert, it’s a comforting treat that brings a touch of nostalgia and warmth to any table.