Rhubarb Breakfast Cake
A moist and tender breakfast cake featuring the unique tartness of fresh rhubarb, perfect for any occasion.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened Use cold butter for easy creaming.
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-2 cups rhubarb, chopped Use fresh rhubarb for best results.
- 1/2 cup milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan with butter or oil, ensuring the bottom and sides are well-coated.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy—about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture, alternating with the milk. Start and end with the flour mixture.
- Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread it evenly using a spatula.
Baking
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
This cake can be served warm, at room temperature, or chilled. Dust with powdered sugar or add whipped cream for an extra touch.