Description
This Easy Rhubarb Breakfast Cake is soft, buttery, and bursting with fresh rhubarb in every bite. Lightly sweet and topped with a crunchy sugar crust, it’s the perfect morning treat with coffee or tea.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for topping)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk or Greek yogurt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chopped rhubarb (fresh or frozen, thawed and drained)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and sugar until light and fluffy.
- Mix Wet Ingredients: Beat in the egg and vanilla, then stir in the buttermilk (or Greek yogurt) until smooth.
- Add Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in Rhubarb: Gently fold in chopped rhubarb. Spread batter evenly into the prepared pan.
- Top and Bake: Sprinkle the top with extra sugar for a crunchy crust. Bake for 35–40 minutes, or until golden and a toothpick comes out clean.
- Cool and Serve: Let cool in the pan for 10 minutes before slicing. Serve warm or at room temperature.
Notes
To add a hint of cinnamon, mix 1/2 teaspoon with the topping sugar before baking. This cake stores well covered at room temperature for up to 2 days, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: rhubarb breakfast cake, easy rhubarb cake, spring brunch, rhubarb coffee cake