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.

Rhubarb Breakfast Cake – The Best Moist & Tangy Recipe You’ll Love

Name: Rhubarb Breakfast Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

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

Scale

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

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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