Easy Rhubarb Breakfast Cake

Name: Easy Rhubarb Breakfast Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup half-and-half, cream, or buttermilk; 1 tsp lemon juice; 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 to toss with rhubarb; 2 tsp baking powder; 1 tsp salt; 2 cups thinly sliced rhubarb

Jump to Recipe

There’s something nostalgic about waking up to the smell of something warm and sweet baking in the oven—especially when it’s a recipe that brings back memories of lazy weekends and handwritten recipe cards. This Easy Rhubarb Breakfast Cake holds a special place in my kitchen because it was one of the first bakes I mastered when I was just starting out. I remember nervously chopping the rhubarb, unsure of how this strange, celery-like stalk could ever become something delicious. But once that cake came out of the oven—golden on top, soft in the middle, and dotted with tangy-sweet bites—I was hooked.

What makes this Easy Rhubarb Breakfast Cake recipe perfect? For starters, it’s incredibly easy. You don’t need a stand mixer, fancy ingredients, or hours of your day. It’s a quick and healthy meal option (yes, cake can be breakfast!) thanks to rhubarb’s nutritional benefits and the flexibility to use wholesome dairy choices like buttermilk or yogurt. Whether you’re a beginner baker or just short on time, this rhubarb breakfast cake is a keeper.

Why This Recipe is Special

This Easy Rhubarb Breakfast Cake easy sheet pan-style breakfast cake is more than just a way to use up seasonal rhubarb—it’s a celebration of balance. The batter is subtly sweet with a hint of vanilla, which lets the tartness of the rhubarb shine through. The sugar sprinkled on top forms a light crust that adds just the right amount of crunch. It’s a great example of how simple ingredients can create something truly satisfying.

Another reason this dish stands out? It’s a one-bowl wonder with ingredients you likely already have in your pantry. Plus, the recipe is endlessly adaptable. Swap the fruit, adjust the flavorings, or tweak the dairy depending on what you’ve got in your fridge.

Ingredients and Preparation

Rhubarb – The star of the show. Its tartness balances the sweetness of the cake. Use fresh when you can for the best texture, but frozen rhubarb works well too (just use it straight from the freezer).

Butter – Brings richness and tenderness to the crumb. Unsalted is ideal, but if you only have salted, just reduce or omit added salt.

Granulated Sugar – Sweetens the batter and creates a delicious, crisp topping when sprinkled over before baking.

Egg – Binds the batter and gives the cake structure.

Half-and-Half, Cream, or Buttermilk – Moistens the batter and adds a slight tang. Each option adds a slightly different richness or brightness to the cake.

All-Purpose Flour – The base that holds everything together.

Baking Powder – Lifts the batter to create a light and fluffy texture.

Salt – Balances out the sweetness and enhances the other flavors.

Lemon Juice – Used to “sour” the milk if you don’t have buttermilk; also adds a subtle brightness to the flavor.

Vanilla Extract – Enhances the aroma and rounds out the tart rhubarb flavor.

Ingredient Substitutions:

No rhubarb? Try chopped strawberries, raspberries, or even banana.
Out of butter? Try coconut oil or a plant-based butter alternative.
No buttermilk? Use Greek yogurt thinned with milk or a splash of vinegar in regular milk.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F. Lightly butter or oil a 9×9 baking pan. For easy removal and cleaner slices, line the bottom with parchment paper that overhangs on two sides.

Step 2 Stir lemon juice into your chosen dairy (half-and-half, cream, or milk) and let it sit for a few minutes while you prepare the other ingredients. This mimics the tang of buttermilk and helps activate the baking powder.

Step 3 In a large bowl, cream the softened butter and sugar using a hand mixer or a whisk until the mixture looks pale and fluffy. This step creates air pockets for a lighter cake texture.

Step 4 Add the egg and vanilla extract, and mix until smooth. Scrape down the sides to ensure even blending.

Step 5 In a separate bowl, whisk together the flour (reserve 1 tablespoon), baking powder, and salt.

Step 6 Toss the sliced rhubarb with the reserved tablespoon of flour to prevent it from sinking to the bottom of the cake.

Step 7 Mix half of the dry ingredients into the wet batter. Then pour in the soured milk and mix gently. Add the remaining flour mixture and stir until just combined. Avoid overmixing to keep the cake tender.

Step 8 Fold the floured rhubarb into the batter. It will be thick—this is expected.

Step 9 Spread the batter evenly into your prepared pan and sprinkle a little sugar over the top for that signature crisp finish.

Step 10 Bake for 40–45 minutes. The top should be golden and a toothpick inserted in the center should come out clean or with a few moist crumbs. Let it cool for at least 15 minutes before slicing.

Beginner Tips and Notes

Too much browning too fast? Tent the cake with foil if the top browns too quickly but the middle isn’t fully baked.
Veggies (or fruit) too mushy? If using frozen fruit, don’t thaw it—it’ll release too much moisture.

No electric mixer? A sturdy whisk and a bit of elbow grease will work just fine for creaming the butter and sugar.
Efficient prep: Slice your rhubarb first, toss it with flour, and let it rest while prepping the rest of the ingredients.

Serving Suggestions

This Easy Rhubarb Breakfast Cake is delightful on its own, but a few additions can elevate it:

Toppings: Try a dollop of whipped cream, a spoonful of Greek yogurt, or a drizzle of maple syrup.
Sides: Fresh fruit, scrambled eggs, or even a slice of cheddar make great breakfast companions.
Storage: Store leftovers covered at room temperature for up to two days or refrigerate for longer freshness. It also freezes well—wrap individual slices in foil and store in a zip-top bag.

Conclusion

There’s something incredibly comforting about a warm slice of cake that’s both simple and nourishing. This easy rhubarb breakfast cake brings all the flavors of spring into your kitchen, without the fuss. Whether you’re looking for a quick and healthy meal or a nostalgic bake that feels like a warm hug, this Easy Rhubarb Breakfast Cake is the answer.

Try it out, make it your own, and don’t forget to share your experience in the comments. Whether you used green rhubarb, swapped in strawberries, or added a cinnamon crumble on top, we’d love to hear how it turned out!

FAQ About Easy Rhubarb Breakfast Cake

Q1: Can I use frozen rhubarb for this Easy Rhubarb Breakfast Cake?

Yes, frozen rhubarb works well—just use it straight from the freezer without thawing to avoid excess moisture making the cake soggy.

Q2: What if I don’t have buttermilk or half-and-half?

You can substitute with a mix of Greek yogurt and milk, or sour regular milk with a bit of lemon juice or vinegar for a similar tangy flavor.

Q3: How do I know when the cake is fully baked?

The top should be golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter.

More Relevant Recipes