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How many times did you dream about having cake for breakfast as a kid? I’ve got some great news for you – this Rhubarb Breakfast Cake is the stuff of dreams, almost quite literally.

The cake batter is earthy and slightly sweet, with the undertones of vanilla and cinnamon. Combined with tart rhubarb and a dusting of sugar on top, this is one breakfast no one can resist!

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The true star here is of course the Rhubarb. We always had fresh rhubarb from the garden growing up, so I’ve had lots of practice cleaning and prepping rhubarb. For those who didn’t grow up with easy access to this vegetable (yes, it’s a veggie!), here are a few things to note:

You can find both red and green rhubarb in grocery stores. There isn’t much difference between the two flavorwise, but the red rhubarb sure looks pretty in desserts. Rhubarb can be frozen and used throughout the year. Most importantly – don’t eat the leaves!

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For this recipe, you’ll start by preheating the oven to 350F, then lightly butter a 9×9 square baking pan. In a small bowl, combine lemon juice and half and half.

Then, cream butter, sugar, and cinnamon 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.

In a separate bowl, whisk together 2 cups of flour, baking powder, and salt. Add half of the flour mixture to the butter/sugar mixture and stir to combine. Next, add all of the half and half/lemon mixture and stir. Finally, add the rest of the flour and mix just until combined.

Toss the rhubarb slices with 1 tablespoon of flour, then fold them into the batter. The batter will be very thick. Spread the batter into the prepared pan and sprinkle the top evenly with sugar. Bake for 40-45 minutes, or until the cake is slightly golden brown on top. Let cool before serving.

Trust me, this is one recipe you won’t want to pass up!

Makes 12 servings

15m prep time

45m cook time

226 calories

Ingredients
  • 1/2 cup half and half
  • 1 teaspoon lemon juice
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar (plus extra for sprinkling)
  • 1 teaspoon cinnamon
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour + 1 tablespoon to toss with rhubarb
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups thinly sliced rhubarb
Preparation
  1. Set oven to 350F. Lightly butter a 9x9 square baking pan.
  2. In a small bowl, combine lemon juice and half and half.
  3. Cream butter, sugar, and cinnamon 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. In a separate bowl, whisk together 2 cups of flour, baking powder, and salt. Add half of the flour mixture to the butter/sugar mixture and stir to combine.
  5. Next, add all of the half and half/lemon mixture and stir. Finally, add the rest of the flour and mix just until combined.
  6. Toss the rhubarb slices with 1 tablespoon of flour, then fold them into the batter. The batter will be very thick.
  7. Spread the batter into prepared pan and sprinkle the top evenly with sugar. Bake for 40-45 minutes, or until the cake is slightly golden brown on top. Let cool before serving.

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