Rhubarb Breakfast Cake
A delightful cake that combines the tartness of rhubarb with the buttery richness of cake, perfect for breakfasts or casual gatherings.
Ingredients
For the Cake
- 2 cups rhubarb, chopped
- 1 cup sugar Divided into two portions
- 1/2 cup butter, softened Use real butter for the best taste
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, mix the chopped rhubarb with 1/2 cup of sugar and set aside.
Making the Batter
- In another bowl, cream together the softened butter and remaining sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, ensuring each is well incorporated.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this to the creamed mixture alternately with the milk.
- Gently fold in the rhubarb mixture.
Baking
- Pour the batter into the prepared pan and spread evenly.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to three days or freeze slices for longer storage. You can substitute rhubarb with berries like strawberries or blueberries.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 15g
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