A delicious breakfast cake packed with rhubarb that compliments the sweet with tart in every bite!

Easy Rhubarb Cake

I finally have my own rhubarb! For a long time I either got it from my parents yard or bought it from the Farmer’s Market. I decided I wanted my own, so I planted it and for the first time baked with it making this Rhubarb Breakfast Cake!

I love rhubarb! Some of my favorite recipes using it are Rhubarb Dream Bars, Fresh Rhubarb Pie, and Strawberry Rhubarb Streusel Cheesecake Bars!

What You’ll Need:

• 1/2 cup Heavy Cream
• 1 tsp Lemon Juice
• 1/2 cup Butter, Softened
• 1 cup Sugar
• 1 Egg
• 1 1/2 tsp Vanilla
• 2 cups Flour
• 2 tsp Baking Powder
• 1 tsp Salt
• 2 cups Rhubarb, Chopped

How to Make Rhubarb Breakfast Cake

• Preheat the oven to 350 degrees. Spray a 9 x 9 pan with non-stick spray.
• Chop enough rhubarb to equal 2 cups.
• In a small bowl stir together 1/2 cup heavy cream and 1 tsp lemon juice.
• In a large bowl, cream together 1/2 cup softened butter and 1 cup sugar. Add in 1 egg and 1 1/2 tsp vanilla and beat together.
• Measure 2 cups flour and remove 2 tbsp. Add it to the chopped rhubarb and toss to coat.
• Pour remaining flour in a small bowl. Add 2 tsp baking powder and 1 tsp salt to the flour, mix well.
• Add dry mixture to the wet. Then add the heavy cream. Mix until well combined. Then stir in chopped rhubarb.
• Spread into prepared pan. Evenly sprinkle a light coating of sugar on top of the batter before baking.
• Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

More Rhubarb Recipes:

• Fresh Rhubarb Pie
• Strawberry Rhubarb Streusel Cheesecake Bars
• Strawberry Rhubarb Overnight Oats
• Rhubarb Bread
• Easy Rhubarb Cake
• Rhubarb Dream Bars

Continue to Content

Yield: 9

Rhubarb Breakfast Cake

Print

A delicious breakfast cake packed with rhubarb that compliments the sweet with tart in every bite!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 1/2 cup Heavy Cream
• 1 tsp Lemon Juice
• 1/2 cup Butter, Softened
• 1 cup Sugar
• 1 Egg
• 1 1/2 tsp Vanilla
• 2 cups Flour
• 2 tsp Baking Powder
• 1 tsp Salt
• 2 cups Rhubarb, Chopped

Instructions

1. Preheat the oven to 350 degrees. Spray a 9 x 9 pan with non-stick spray.
2. Chop enough rhubarb to equal 2 cups.
3. In a small bowl stir together heavy cream and lemon juice.
4. In a large bowl, cream together butter and sugar. Add in egg and vanilla and beat together.
5. Measure 2 cups flour and remove 2 tbsp. Add it to the chopped rhubarb and toss to coat.
6. Pour remaining flour in a small bowl. Add baking powder and salt to the flour, mix well.
7. Add dry mixture to the wet. Then add the heavy cream. Mix until well combined. Then stir in chopped rhubarb.
8. Spread into prepared pan. Evenly sprinkle a light coating of sugar on top of the batter before baking.
9. Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.