Rise and Shine with This Easy Rhubarb Breakfast Cake Recipe

Introduction

Hey there! I’m Jenny, and today, I’m thrilled to share with you my favorite Easy Rhubarb Breakfast Cake recipe. If you’re like me, mornings can be a bit hectic. Between getting my son ready for school and juggling breakfast, I need something quick yet delightful. This breakfast cake is just that! It’s soft, sweet, and tart, thanks to the rhubarb, making it a perfect way to kickstart your day.

Rhubarb might not be the first fruit that comes to mind, but let me tell you, it’s a hidden gem! Its tangy flavor pairs beautifully with sugar, making it an ideal star in this breakfast treat. Plus, it’s a great way to introduce your kids to new flavors. My son loves helping me mix the batter and sprinkle the crumb topping. Let’s dive into this delicious recipe!

Ingredients

Here’s what you’ll need to whip up this scrumptious cake:

• 2 cups chopped rhubarb
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar, divided
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or milk with a splash of vinegar)
• ½ cup brown sugar
• ½ teaspoon cinnamon

Timing

Timing is everything in the kitchen! Here’s a quick breakdown:

• Preparation Time: 15 minutes
• Cooking Time: 35-40 minutes
• Total Time: About 1 hour

Step-by-Step Instructions

Now for the fun part! Let’s get baking:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly.

Step 2: Prepare the Pan

Grease a 9-inch square baking pan with butter or non-stick spray. You want your cake to come out easily!

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy. This takes about 3-4 minutes.

Step 5: Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract until well combined.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.

Step 7: Fold in Rhubarb

Gently fold in the chopped rhubarb. Be careful not to overmix!

Step 8: Prepare the Topping

In a small bowl, combine the brown sugar and cinnamon. Sprinkle this mixture evenly over the top of the cake batter.

Step 9: Bake the Cake

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Cool and Enjoy!

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Slice it up and enjoy your delicious creation!

Nutritional Information

Here’s a quick glance at the nutritional benefits of your cake:

• Calories per serving: Approximately 200
• Protein: 3g
• Fat: 8g
• Carbohydrates: 30g
• Fiber: 1g

Remember, this is a treat, so enjoy it in moderation!

Healthier Alternatives

Want to make it a bit healthier? Here are some substitutions:

• Use whole wheat flour instead of all-purpose flour.
• Swap granulated sugar for coconut sugar or honey.
• Replace butter with unsweetened applesauce to cut down on fat.

Serving Suggestions

This Easy Rhubarb Breakfast Cake is versatile! Here are a few serving ideas:

• Serve warm with a dollop of whipped cream.
• Pair it with a scoop of vanilla ice cream for dessert.
• Enjoy it with a cup of coffee or tea for a cozy afternoon snack.

Common Mistakes to Avoid

Let’s make sure your cake turns out perfect! Here are some common pitfalls:

• Don’t skip the room temperature ingredients. They mix better!
• Avoid overmixing once you add the flour. It can make your cake tough.
• Make sure to measure the rhubarb correctly. Too much can make your cake soggy!

Storage Tips

Want to save some for later? Here’s how to store your cake:

• Keep it in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week.
• You can also freeze slices for up to 3 months. Just wrap them tightly in plastic wrap and foil!

Conclusion

There you have it! An Easy Rhubarb Breakfast Cake that’s sure to become a family favorite. It’s simple to make, packed with flavor, and a wonderful way to introduce rhubarb into your kitchen. Whether you’re having a leisurely weekend brunch or need a quick weekday breakfast, this cake fits the bill. Happy baking!

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FAQs

Can I use frozen rhubarb for this recipe?

Absolutely! Just make sure to thaw and drain any excess moisture before using it in the recipe.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready!

Can I add other fruits to the cake?

Yes! Strawberries or blueberries would pair wonderfully with rhubarb.

Final Thoughts

Thanks for stopping by my little corner of the internet! I hope you enjoy baking and sharing this Easy Rhubarb Breakfast Cake with your loved ones. Remember, the kitchen is a place for joy and connection. So, gather your family, get baking, and create some sweet memories together!