I have whipped up a delightful version of a classic recipe that brightens any morning. Using basic ingredients such as all-purpose flour, creamy melted butter, and generous pieces of fresh rhubarb, this Rhubarb Snacking Cake offers a perfectly balanced burst of sweet and tangy flavor that is simply irresistible.

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I recently whipped up my Easy Rhubarb Breakfast Cake and I can honestly say its a real game changer for the morning routine. I wanted something inspired by those old-school sour cream rhubarb coffee cakes my grandma used to make, so I mixed 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 teaspoon salt, and 1 cup granulated sugar with 2 large eggs, 1/2 cup milk, and 1/2 cup melted unsalted butter.

Then I added 1 teaspoon vanilla extract and folded in 2 cups of chopped fresh rhubarb. The cake pops with jammy, sweet yet tart rhubarb flavor that reminds me of a great rhubarb dessert recipe I once tried, and a sprinkle of extra granulated sugar on top gives it a delightfully crisp finish.

Its simple, fruity burst is the perfect way to start the day, and I hope when you try it you’ll feel it’s truly one of those classic breakfast treats.

Why I Like this Recipe

I really love this recipe cause it gives me that mix of sweet and tart flavors that remind me of my grandma’s cooking. The rhubarb adds a punch that really wakes up my taste buds and the crunchy sugary topping gives it that extra wow factor. I also like how simple the ingredients and steps are, making it easy to whip up even when I’m in a rush. Lastly, baking this cake makes me feel like I’m treating myself to a little piece of homemade comfort every morning.

Ingredients

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All-purpose flour offers essential carbohydrates for energy while providing structure in the mix.
Granulated sugar makes the cake suitably sweet and soft while boosting flavor but adds calories.
Eggs provides protein and binding power, keepin the cake moist, rich, and nicely textured.
Milk adds creaminess and moisture, smoothening the batter while ensuring a tender crumb consistently.
Unsalted butter, melted to perfection, enriches flavor and tenderizes crumb, though moderation is key.
Fresh rhubarb brings tangy, sour notes and fiber, giving the cake a refreshinly bright twist.
Vanilla extract adds aromatic depth and warm, sweet flavor to balance the cake.

Ingredient Quantities

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup granulated sugar

2 large eggs

1/2 cup milk

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

2 cups chopped fresh rhubarb

1/2 cup extra granulated sugar for topping

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch round cake pan so the cake doesnt stick.

2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.

3. In a larger bowl, beat 1 cup granulated sugar with 2 large eggs until nicely mixed, then mix in 1/2 cup milk, 1/2 cup melted unsalted butter and 1 teaspoon vanilla extract.

4. Slowly add the dry ingredients to the wet mixture stirring gently until just combined.

5. Fold in 2 cups of chopped fresh rhubarb careful not to overmix.

6. Pour the batter into your prepared pan, smoothing out the top with a spatula.

7. Evenly sprinkle 1/2 cup extra granulated sugar over the batter as a crispy topping.

8. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out mostly clean.

9. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.

10. Enjoy your warm and fruity rhubarb breakfast cake as a perfect start to your day!

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Medium mixing bowl
4. Large mixing bowl
5. Whisk (or electric mixer)
6. Measuring cups and spoons
7. Spatula
8. Toothpick
9. Wire cooling rack
10. Knife and cutting board (for chopping the rhubarb)

FAQ

Q: Can I substitute another fruit for the rhubarb?

A: Sure, you can try using strawberries or raspberries but the cake's tangy kick might change a bit.

Q: How long do I bake the cake?

A: Bake it at 350°F for around 30 to 35 minutes until a toothpick comes out clean.

Q: Can I make the batter ahead of time?

A: Yeah, you can prepare the mix ahead but its best to fold in the rhubarb right before baking so it doesn't get too mushy.

Q: Why do we use unsalted butter?

A: Using unsalted butter lets you control the salt level in the cake. If you use salted butter, just cut back on the added salt.

Q: How should I store leftovers?

A: Just cover the cake tightly and keep it in the fridge for a couple days. It tastes great even when it's chilled.

Easy Rhubarb Breakfast Cake! Recipe Substitutions and Variations

Instead of using all-purpose flour, you can try using whole wheat pastry flour or spelt flour if you want a nuttier flavor
If you don’t have baking powder on hand, mix 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar to replicate its effects
For unsalted butter, you can use salted butter instead but just reduce the added salt a bit in your recipe
If you’re out of milk, almond milk or soy milk works fine in this recipe without changing the texture too much
You may substitute the granulated sugar with coconut sugar or raw sugar, knowing the texture and sweetness might adjust slightly

Pro Tips

1. Make sure your melted butter isn’t too hot when you mix it with the eggs; if it’s too hot it might start cooking the eggs and mess up the texture.
2. When you fold in the rhubarb, do it super gently so you don’t overmix the batter – if you mix too much it might turn your cake mushy.
3. If you like a crunchier top, you can leave the cake in a couple extra minutes to let that extra sugar caramelize a bit, but watch it carefully so it doesnt burn.
4. Try chopping the rhubarb into similar sized pieces so they cook evenly – uneven chunks can make some parts overdone while others are still raw.

Easy Rhubarb Breakfast Cake! Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Oven
2. 9-inch round cake pan
3. Medium mixing bowl
4. Large mixing bowl
5. Whisk (or electric mixer)
6. Measuring cups and spoons
7. Spatula
8. Toothpick
9. Wire cooling rack
10. Knife and cutting board (for chopping the rhubarb)

Ingredients

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2 cups chopped fresh rhubarb
1/2 cup extra granulated sugar for topping

Directions

Preheat your oven to 350°F and grease a 9-inch round cake pan so the cake doesnt stick.
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
In a larger bowl, beat 1 cup granulated sugar with 2 large eggs until nicely mixed, then mix in 1/2 cup milk, 1/2 cup melted unsalted butter and 1 teaspoon vanilla extract.
Slowly add the dry ingredients to the wet mixture stirring gently until just combined.
Fold in 2 cups of chopped fresh rhubarb careful not to overmix.
Pour the batter into your prepared pan, smoothing out the top with a spatula.
Evenly sprinkle 1/2 cup extra granulated sugar over the batter as a crispy topping.
Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out mostly clean.
Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
Enjoy your warm and fruity rhubarb breakfast cake as a perfect start to your day!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.