My Rhubarb Breakfast Cake is a work of art, puffed up, fruity tidbit cake ~ the caring your grandmother made, on the off chance that you were fortunate. It’s loaded with jammy pieces of sweet/tart rhubarb and it’s authoritatively my number one approach to begin the day.
It could be known as a rhubarb breakfast cake, yet don’t let that prevent you from eating on this pearl throughout the day.
The surface is simply great, it’s not very sweet, and the tart rhubarb gives it a special flavor. There’s a pleasant foundation note of vanilla in the player which plays truly well with the rhubarb. And afterward there’s that somewhat crunchy sweet outside layer ~ this cake is heavenly.
You’ll simply require a couple of stalks of rhubarb for this morning meal cake formula, enough to make 2 cups of flimsy cuts. The red tone is excellent, however green rhubarb will give you brilliant flavor as well.
Whenever you have the essential recipe for this cake down you can explore different avenues regarding various foods grown from the ground to make it your own, simply make certain to keep up the extents.
Ingredients
- 1/2 cup (or 116 grams) half and half, cream, or buttermilk
- 1 tsp lemon juice
- 1/2 cup (or 113 grams) unsalted butter at room temperature
- 1 cup (or 214 grams) granulated sugar plus 2 tsp for sprinkling
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 2 cups (or 256 grams) all purpose flour, saving out 1 Tbsp to toss with rhubarb
- 2 tsp baking powder
- 1 tsp salt
- 2 cups thinly sliced rhubarb
Instructions
- Set oven to 350F Lightly butter a 9×9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That’s optional.
- Stir the lemon juice into the half and half and set aside.
- 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.
- Take 1 Tbsp of the flour to the rhubarb and toss well.
- Whisk together the remaining flour, baking powder, and salt.
- 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, don’t over mix. Fold in the rhubarb. Note: the batter is on the thick side.
- Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
- Let the cake cool slightly before cutting.
notes and variations
- Other fruit like berries work beautifully in this rhubarb breakfast cake. Also try chopped banana.
- Mix the topping sugar with a touch of cinnamon for a hint of spice.
- For a lower fat option try buttermilk in place of the half and half and lemon. Half Greek yogurt and half milk would work, too.
Nutrition
Calories: 226kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 213mg | Potassium: 167mg | Fiber: 1g | Sugar: 17g | Vitamin A: 293IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg
