Start your day with something special—Rhubarb Breakfast Cake is here to brighten up your morning! This delightful treat strikes the perfect balance between light and indulgent, with the tangy kick of rhubarb pairing beautifully with a soft, tender cake base. Topped with a hint of cinnamon and a sprinkle of sugar, it’s like having dessert for breakfast (but in the best possible way). Whether you’re serving it alongside a hot cup of coffee or enjoying it as a mid-morning snack, this cake is sure to become your new go-to for a sweet, yet refreshing start to the day. Ready to bake up some morning magic? Let’s dive in!
Why You’ll Love This Rhubarb Breakfast Cake
This Rhubarb Breakfast Cake is a true gem for busy mornings. It’s incredibly easy to make, requiring just a few simple steps. The delightful balance of tart rhubarb and sweet cake creates a flavor explosion that will have everyone asking for seconds. Plus, it’s versatile enough to serve warm or at room temperature, making it perfect for any occasion. You’ll love how quickly it disappears from the table!
Ingredients for Rhubarb Breakfast Cake
Gathering the right ingredients is the first step to creating this delightful Rhubarb Breakfast Cake. Here’s what you’ll need:
All-purpose flour: The foundation of our cake, providing structure and a soft crumb.
Baking powder and baking soda: These leavening agents help the cake rise, giving it that fluffy texture we all love.
Salt: Just a pinch enhances the flavors and balances the sweetness.
Granulated sugar: Sweetens the cake and contributes to its moistness.
Unsalted butter: Adds richness and flavor; make sure it’s softened for easy mixing.
Eggs: They bind the ingredients together and add moisture.
Vanilla extract: A splash of this aromatic essence elevates the cake’s flavor profile.
Buttermilk: This tangy ingredient keeps the cake moist and tender; you can substitute with regular milk mixed with a bit of vinegar.
Chopped rhubarb: The star of the show! Its tartness is what makes this cake so special.
Chopped walnuts (optional): For a delightful crunch, but feel free to skip if you prefer a nut-free version.
Cinnamon and sugar (for topping): This sweet and spicy mix adds a lovely finish to the cake.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Rhubarb Breakfast Cake
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While it warms up, grab a 9×13-inch baking pan and grease it with butter or cooking spray. Then, dust it with a little flour to ensure your cake comes out easily. This step is crucial for a perfect bake!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture is the backbone of your Rhubarb Breakfast Cake. Whisking helps to aerate the flour, ensuring a light and fluffy texture. Set this bowl aside for now; we’ll come back to it shortly!
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the granulated sugar and softened butter until it’s light and fluffy. This usually takes about 3-5 minutes. Next, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract for that lovely aroma that fills your kitchen!
Step 4: Combine Ingredients
Now, it’s time to bring everything together! Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined; overmixing can lead to a dense cake, and we want it light and airy!
Step 5: Fold in Rhubarb
Gently fold in the chopped rhubarb and walnuts, if you’re using them. This step is where the magic happens! The tartness of the rhubarb will shine through, creating a delightful contrast with the sweetness of the cake. Be careful not to overmix; we want those beautiful chunks of rhubarb intact!
Step 6: Prepare for Baking
Pour the batter into your prepared baking pan, spreading it evenly. In a small bowl, mix together the cinnamon and sugar, then sprinkle this sweet topping over the batter. This will create a lovely crust as it bakes, adding an extra layer of flavor to your Rhubarb Breakfast Cake!
Step 7: Bake
Place the pan in your preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready! Allow it to cool in the pan for about 10 minutes before slicing and serving. Enjoy the delightful aroma wafting through your home!
Tips for Success
Use fresh rhubarb for the best flavor; frozen works too, but may be a bit softer.
Let your butter soften at room temperature for easier creaming.
Don’t skip the cinnamon-sugar topping; it adds a delightful crunch!
For a moist cake, avoid overmixing the batter.
Store leftovers in an airtight container to keep it fresh longer.
Equipment Needed
9×13-inch baking pan: Essential for baking the cake; a round pan works too if that’s what you have.
Mixing bowls: A medium and a large bowl are perfect for mixing ingredients.
Whisk: Great for combining dry ingredients; a fork can work in a pinch.
Spatula: Ideal for folding in rhubarb and spreading the batter evenly.
Measuring cups and spoons: Necessary for accurate ingredient measurements.
Variations
Berry Bliss: Substitute rhubarb with diced strawberries or blueberries for a sweeter twist.
Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free treat.
Vegan Version: Replace eggs with flax eggs and use plant-based butter for a vegan-friendly cake.
Spiced Up: Add a pinch of nutmeg or ginger to the batter for an extra layer of warmth and flavor.
Nut-Free: Omit walnuts or replace them with sunflower seeds for a nut-free alternative.
Serving Suggestions
Pair your Rhubarb Breakfast Cake with a dollop of whipped cream for a touch of indulgence.
Serve alongside fresh fruit, like berries or sliced bananas, for a colorful plate.
A hot cup of coffee or tea complements the cake beautifully.
For a brunch gathering, add a light salad for a refreshing contrast.
FAQs about Rhubarb Breakfast Cake
Can I use frozen rhubarb for this cake?
Absolutely! Frozen rhubarb works well in this Rhubarb Breakfast Cake. Just make sure to thaw and drain any excess moisture before adding it to the batter. This will help maintain the cake’s texture.
How should I store leftover cake?
To keep your Rhubarb Breakfast Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. Just remember to let it come to room temperature before serving!
Can I make this cake ahead of time?
Yes! This cake is perfect for making ahead. You can bake it a day in advance and store it covered. Just reheat individual slices in the microwave for a few seconds before serving for that fresh-baked taste.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Just mix one cup of regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk replacement!
Is this cake suitable for a gluten-free diet?
Yes! You can make a gluten-free version of this Rhubarb Breakfast Cake by using a 1:1 gluten-free flour blend. It will still be delicious and moist, just like the original!
Final Thoughts
Making this Rhubarb Breakfast Cake is more than just baking; it’s about creating moments of joy. The delightful aroma that fills your kitchen as it bakes is simply irresistible. Each slice offers a perfect balance of tart and sweet, making it a hit with family and friends alike. Whether you enjoy it warm with a cup of coffee or at room temperature during brunch, this cake brings smiles to the breakfast table. I hope this recipe becomes a cherished part of your morning routine, just as it has in mine. Happy baking, and enjoy every delicious bite!
A delightful morning treat featuring the tartness of rhubarb in a moist cake, perfect for breakfast or brunch.
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 cups chopped rhubarb (fresh or frozen)
1/2 cup chopped walnuts (optional)
1 teaspoon cinnamon (for topping)
1 tablespoon sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Fold in the chopped rhubarb and walnuts (if using) until evenly distributed.
Pour the batter into the prepared baking pan and spread it evenly. In a small bowl, mix together the cinnamon and tablespoon of sugar, then sprinkle it over the top of the batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before slicing and serving.
Notes
This cake can be served warm or at room temperature.
For best flavor, let it cool completely before storing.
For a sweeter cake, increase the sugar to 1 1/4 cups.
You can substitute the rhubarb with diced strawberries or blueberries for a different flavor.
If you prefer a gluten-free option, use a 1:1 gluten-free flour blend in place of all-purpose flour.
