Description
A tender and flavorful Rhubarb Breakfast Cake with a sweet and tart balance, featuring juicy rhubarb and a light crunchy sugar topping—perfect for breakfast, snack, or dessert.
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
Instructions
- Preheat the oven to 350°F (175°C) and lightly butter a 9×9-inch square baking pan. Optionally line with parchment paper for easier removal.
- Stir the lemon juice into the half and half and set aside.
- Cream the butter and sugar until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as needed.
- Toss the sliced rhubarb with 1 tablespoon of flour to coat lightly.
- Whisk together the remaining flour, baking powder, and salt in a separate bowl.
- Add half of the flour mixture to the creamed butter and blend. Add all of the half and half mixture, blend, then add the remaining flour mixture. Blend just until combined. Gently fold in the rhubarb.
- Spread the thick batter evenly into the prepared pan and sprinkle the top with 2 teaspoons of sugar.
- Bake for 40–45 minutes until golden and a toothpick inserted comes out clean or with moist crumbs.
- Let cool slightly before cutting into squares.
Notes
- Can be substituted with berries or bananas for variety.
- Add cinnamon to the topping for a warm spice flavor.
- Use buttermilk or Greek yogurt with milk for a lower-fat version.
- Use gluten-free flour with xanthan gum for a gluten-free cake.
- Store at room temperature for 2 days or refrigerate for 5 days.
- Reheat individual slices in the microwave for 15–20 seconds.
- Freezes well for up to 2 months; thaw before serving.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
