Name: Rhubarb Breakfast Cakes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 2 cups (about 5 ounces) thinly sliced rhubarb; 1 1/2 cups (3 sticks) unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs 1 teaspoon vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 cup half-and-half (or buttermilk); 1 tablespoon lemon juice; Topping (optional):; 1/4 cup granulated sugar; 1/2 teaspoon ground cinnamon

Rhubarb Breakfast Cakes

Spring and summer bring an abundance of fresh rhubarb, a tart and tangy fruit perfect for baking. This easy Rhubarb Breakfast Cake recipe is a delightful way to enjoy seasonal flavors for a satisfying breakfast or brunch.

The cake itself is tender and buttery, perfectly complementing the vibrant pops of rhubarb. It’s simple to make, requiring common pantry staples and minimal prep work. In under an hour, you’ll have a warm and inviting cake ready to share with loved ones.

This recipe is also easily adaptable. For a richer taste, try substituting brown sugar for half of the granulated sugar. If your rhubarb leans tart, add a touch more sugar to balance the flavors. Don’t forget the optional topping! A sprinkle of cinnamon sugar adds a delightful warmth to the finished cake.

So ditch the boring breakfast routine and embrace the season with this delicious Rhubarb Breakfast Cake!

Questions I often get asked about this recipe:

Can I use frozen rhubarb?
Absolutely! Just thaw the rhubarb completely and drain off any excess liquid before using.You don’t need to pre-cook it.

What if my rhubarb is very thin?
No problem! You can use the same amount as the recipe calls for.

Do I have to toss the rhubarb with flour?
It’s not essential, but it helps prevent the rhubarb from bleeding too much into the batter and keeps the cake from becoming soggy.

Can I use a different type of pan?
Yes, you can use an 8×8 inch square pan or a 9 inch round cake pan. Baking time may vary slightly, so keep an eye on the cake for doneness.

What if I don’t have buttermilk?
No worries! You can make your own buttermilk substitute by whisking together 1 tablespoon of lemon juice or vinegar with 1/2 cup of milk. Let it sit for 5 minutes before using.

Can I make this cake ahead of time?
Yes! The cake can be baked and stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat slices in the microwave for a few seconds before serving.

How can I tell if the cake is done?
Insert a toothpick into the center of the cake. If it comes out with moist crumbs, the cake is done.

Can I add other ingredients to the cake?
Sure! Chopped nuts, fresh berries or a streusel topping would all be delicious additions.

What you need to make Rhubarb Breakfast Cakes:

2 cups (about 5 ounces) thinly sliced rhubarb

1 1/2 cups (3 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup half-and-half (or buttermilk)

1 tablespoon lemon juice

Topping (optional):

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

How to make it:

Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan.

In a medium bowl, toss the rhubarb with 1 tablespoon of flour. This will help prevent the rhubarb from bleeding too much into the batter.

In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

In a small bowl, whisk together the half-and-half and lemon juice. This creates a buttermilk substitute.

Alternately add the dry ingredients and the wet ingredients to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined, be careful not to overmix.

Gently fold in the rhubarb mixture.Pour the batter into the prepared baking pan.

Optional topping: In a small bowl, combine the sugar and cinnamon. Sprinkle the topping evenly over the cake batter.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs. (The cake may not look completely set in the center, but it will finish setting as it cools.)

Let the cake cool slightly in the pan before cutting and serving.

Tips:

For a richer flavor, substitute brown sugar for half of the granulated sugar in the cake batter.

If your rhubarb is very tart, you may want to add a tablespoon or two of additional sugar to the batter.

This cake is best served warm or at room temperature. It can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

To reheat, warm individual slices in the microwave for a few seconds, or until warmed through.

Latest Reviews:

This cake was a hit with my whole family! My kids loved the sweet and tart flavor, and it was so easy to throw together. I’ll definitely be making this again when rhubarb season rolls around. Crystal P.

Looking for a delicious way to use up all that springtime rhubarb? Look no further! This recipe is simple to follow and the cake turned out moist and flavorful. The optional cinnamon sugar topping adds a perfect finishing touch. Michael K.

I’m always on the lookout for new breakfast recipes. This one definitely didn’t disappoint. It’s light and refreshing,but still feels indulgent. I loved the pop of color from the rhubarb. Thanks for sharing! Terrence R.

Printable Recipe:

Yield: 1 x 9x13in cake