If you’ve never tried rhubarb for breakfast, you’re in for a treat. This rhubarb breakfast cake is moist, lightly sweet, and balanced perfectly by the tartness of fresh rhubarb. Whether you’re enjoying a cozy spring brunch or looking for a fruity twist to your morning coffee, this easy-to-make cake delivers on flavor and comfort. In this article, we’ll cover everything from choosing the right rhubarb to tips for perfect texture, variations, serving suggestions, and more. If you love simple, old-fashioned baking that feels like a warm hug, this one’s for you. Don’t miss our Strawberry Rhubarb Cheesecake Bars if you’re craving even more rhubarb inspiration.
What Makes Rhubarb Breakfast Cake So Special
A Taste of Nostalgia in Every Bite
There’s something timeless about a breakfast cake made with rhubarb. The sweet vanilla base and tart fruit combo instantly transport you to a family kitchen. Its crunchy sugar top, tender crumb, and vibrant pink specks make it just as pretty as it is tasty.
Why Rhubarb Shines in Morning Bakes
Rhubarb’s tartness cuts through sweetness beautifully, especially when paired with ingredients like vanilla and buttermilk. It adds brightness without overpowering other flavors, making it a standout ingredient in breakfast-style cakes.
Choosing and Preparing Rhubarb
Fresh vs. Frozen Rhubarb: What to Know
Fresh rhubarb is ideal for this recipe, but frozen works just fine if handled right. Don’t thaw frozen rhubarb before using it, as that causes sogginess. Slice it while frozen and toss it with flour before folding into the batter to prevent it from sinking.
How to Prep Rhubarb for Baking
Trim the leaves (they’re toxic), rinse well, and slice into thin half-inch pieces. A good rule of thumb is two cups of sliced rhubarb per 9×9 cake. Don’t worry if it’s green—both red and green rhubarb offer the same flavor.
Ingredients for the Perfect Rhubarb Breakfast Cake
Here’s a breakdown of what you’ll need to create this simple yet satisfying cake:
| Ingredient | Purpose |
|---|---|
| 2 cups rhubarb | Tartness, moisture, color |
| ½ cup butter | Richness and structure |
| 1 egg | Binding and tenderness |
| 1 cup sugar (plus 2 tsp) | Sweetness and crunchy topping |
| ½ cup buttermilk or cream | Moisture and tang |
| 2 cups all-purpose flour | Body and structure |
| 2 tsp baking powder | Rise |
| 1 tsp vanilla extract | Warmth and depth |
| 1 tsp salt | Flavor balance |
| 1 tsp lemon juice | Extra tang, especially with cream |
You can swap buttermilk for Greek yogurt mixed with milk if needed. And try almond extract in place of vanilla for a nutty twist.
Step-by-Step Instructions
How to Make the Batter
Preheat your oven to 350°F. Lightly butter a 9×9 pan and line with parchment for easy lifting. Start by stirring lemon juice into the buttermilk. Cream together the butter and sugar until light. Add the egg and vanilla.
Folding in Rhubarb Like a Pro
Toss chopped rhubarb with 1 tbsp flour. Mix dry ingredients separately, then alternate adding dry and wet into the butter mixture. Gently fold in rhubarb last. The batter will be thick—don’t worry, it bakes beautifully.
Final Bake and Topping
Spread the batter evenly into the pan and sprinkle with 2 teaspoons sugar for a light crunch. Bake for 40–45 minutes until golden and a toothpick comes out clean (moist crumbs are okay). Cool slightly before slicing.
Looking for another irresistible morning recipe? Don’t miss our Tater Tot Sausage Breakfast Casserole—a savory delight!
Variations to Try with Rhubarb Breakfast Cake
Add-Ins and Flavor Swaps
- Almond Extract: Subtle nutty twist
- Cinnamon Sugar Topping: Sprinkle a cinnamon-sugar blend instead of plain sugar
- Fruit Mix-Ins: Blueberries, chopped strawberries, or bananas work beautifully
- Low-Fat Options: Swap half-and-half for Greek yogurt + milk combo
Check out our Best Rhubarb Bread for another deliciously moist and tangy treat.
How to Serve Rhubarb Breakfast Cake
Pair It With…
- A cup of coffee or tea
- Light whipped cream or Greek yogurt
- A dollop of vanilla ice cream if serving for dessert
For brunch menus, pair this cake with savory options like Bacon Egg and Potato Hash to balance the flavors.
FAQs About Rhubarb Breakfast Cake
How do I store rhubarb breakfast cake?
This cake stays moist for up to 3 days at room temperature when stored in an airtight container. For longer storage, refrigerate for up to a week or freeze slices individually for easy grab-and-go breakfasts.
Can I use frozen rhubarb?
Absolutely. Just slice and use straight from the freezer—no thawing. Toss it in flour before adding to the batter to prevent extra moisture from ruining the cake’s texture.
Why is my rhubarb green, not red?
Rhubarb naturally varies in color. Green rhubarb is just as flavorful, though red stalks give a more visually vibrant cake. Newer varieties like “Cherry Red” are bred for color.
Is rhubarb breakfast cake healthy?
While it’s a sweet treat, rhubarb itself is low in calories and high in fiber and vitamin K. Moderation is key, but you can feel good knowing this cake includes a nutritious vegetable.
Can I make this cake gluten-free?
Yes—simply substitute a 1-to-1 gluten-free baking flour. Keep an eye on texture as GF blends may differ. Always test bake time with a toothpick.
Looking for inspiration? Try our cozy Rhubarb Dream Bars for a delicious twist on classic rhubarb dessert.
Conclusion: Why Rhubarb Breakfast Cake Deserves a Spot in Your Recipe Box
If you’re craving a simple, rustic treat that’s easy to make yet full of flavor, rhubarb breakfast cake hits the mark. It’s bright, sweet-tart, and offers a satisfying texture that’s perfect morning, noon, or night. Plus, it’s incredibly flexible—you can switch up the dairy, swap fruits, and even make it gluten-free. With rhubarb in season from April through June, now’s the perfect time to bake up a pan and share it with friends or family. And if you’ve got more rhubarb on hand, don’t miss our Homemade Strawberry Rhubarb Jam—a great companion to this cake.
Print
Rhubarb Breakfast Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Rhubarb Breakfast Cake is a moist, tangy, and lightly sweetened treat featuring fresh rhubarb and a crunchy sugar topping. Perfect for breakfast, brunch, or dessert.
Ingredients
- 2 cups thinly sliced rhubarb
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar, plus 2 tsp for sprinkling
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour (reserve 1 tbsp for rhubarb)
- 2 tsp baking powder
- 1 tsp salt
- 1/2 cup half and half, cream, or buttermilk
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350°F. Lightly butter a 9×9 baking pan and line with parchment paper for easy removal.
- Stir the lemon juice into the half and half or cream and set aside.
- Cream the butter and 1 cup of sugar together until light and fluffy. Add the egg and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour (reserving 1 tablespoon), baking powder, and salt.
- Toss the chopped rhubarb with the reserved tablespoon of flour to prevent it from sinking in the batter.
- Add half of the flour mixture to the butter mixture and blend in. Add all of the half and half and mix. Finally, add the rest of the flour mixture and stir until just combined.
- Fold in the floured rhubarb gently. The batter will be thick.
- Spread the batter evenly into the prepared pan and sprinkle the top with 2 teaspoons of sugar.
- Bake for 40–45 minutes or until golden and a toothpick inserted in the center comes out with moist crumbs.
- Let cool slightly before cutting and serving.
Notes
- Use frozen rhubarb without thawing to avoid sogginess.
- Green rhubarb works just as well as red, though color may vary.
- Almond extract can be used for a different flavor profile.
- Try adding berries or chopped bananas for variation.
- Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 226
- Sugar: 17g
- Sodium: 213mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg