Description
This Easy Rhubarb Breakfast Cake is soft, buttery, and filled with sweet-tart rhubarb in every bite. Perfect for breakfast, brunch, or an afternoon coffee break, this simple cake comes together quickly and tastes wonderfully homemade.
Ingredients
Scale
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 3 cups fresh rhubarb, chopped
- 2 tbsp brown sugar
- 1 tsp cinnamon
Instructions
Instructions
- Prepare the oven: Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a separate bowl, beat butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine: Gradually add the dry ingredients alternating with sour cream until fully combined.
- Fold in the chopped rhubarb gently.
- Assemble: Spread batter evenly into the prepared baking pan.
- Mix brown sugar and cinnamon together and sprinkle over the top.
- Bake: Bake for 40–45 minutes or until golden and a toothpick inserted in the center comes out clean.
- Cool slightly before slicing and serving warm or at room temperature.
Notes
This breakfast cake pairs perfectly with coffee or tea. You can also add chopped walnuts or strawberries for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 19g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: easy rhubarb breakfast cake, rhubarb coffee cake, homemade breakfast cake, rhubarb brunch recipe, moist rhubarb cake