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Rhubarb Breakfast Cake

A tart-sweet, moist cake that transforms your breakfast routine into a delightful experience, featuring juicy bursts of rhubarb.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup half and half, cream, or buttermilk Room temperature
  • 1 tsp lemon juice
  • 1/2 cup unsalted butter At room temperature
  • 1 cup granulated sugar Plus 2 tsp for sprinkling
  • 1 large egg At room temperature
  • 1 1/2 tsp vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Saving out 1 Tbsp to toss with rhubarb
  • 2 tsp baking powder
  • 1 tsp salt
Fruity Component
  • 2 cups thinly sliced rhubarb

Method
 

Preparation
  1. Preheat the oven to 350°F. Lightly butter a 9×9 square baking pan and optionally line with parchment paper.
  2. Stir the lemon juice into the half and half and set aside.
  3. Cream the soft butter and sugar in a stand mixer or with electric beaters until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
  4. Take 1 Tbsp of the flour to the rhubarb and toss well.
  5. In a separate bowl, whisk together the remaining flour, baking powder, and salt.
Mixing Batter
  1. Add half of the flour mixture to the bowl and blend in. Add all of the half and half and blend in. Finally, add the rest of the flour and blend just until combined; do not over mix.
  2. Fold in the rhubarb which should be coated with flour.
Baking
  1. Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar.
  2. Bake for about 40-45 minutes or until the cake is turning golden and a toothpick inserted in the center comes out clean or with moist crumbs.
  3. Let the cake cool slightly before cutting.

Notes

For best results, ensure room temperature ingredients are used. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.