Rhubarb Breakfast Cake Worth Waking Up
There’s a reason this rhubarb breakfast cake is a recipe that people come back to year after year. It’s simple, comforting, and makes the most of an ingredient that feels like a rite of spring. Whether you’re harvesting stalks from your garden or grabbing a bunch at the farmer’s market, baking with rhubarb connects you to the rhythm of the seasons.
Ingredients
● Crumble Topping
- ½ cup all-purpose flour
- ½ cup fine cornmeal
- ¼ cup white sugar
- 2 tablespoons brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons cold butter cubed
- 1 large egg lightly beaten
● Cake Batter
- ½ cup unsalted butter softened
- ¾ cup sugar
- 4 large egg yolks
- 1 cup all-purpose flour
- 1⅓ cups cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1 cup buttermilk
- ½ cup plain yogurt or sour cream
- 5 cups rhubarb chopped into ½-inch pieces
- Optional: Up to 2 cups strawberries or blueberries
Instructions
- Make the Crumble
- In a medium bowl, whisk flour, cornmeal, sugars, baking powder, and salt.
- Cut in butter until mixture forms pea-sized crumbs.
- Add beaten egg and gently mix. Chill until ready to use.
- Prepare Rhubarb Mix
- In another bowl, toss chopped rhubarb with ¼ cup sugar, cinnamon, and ginger. Let sit.
- Preheat Oven
- Set oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan.
- Combine Dry Ingredients
- Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Set aside.
- Mix Wet Ingredients
- Whisk buttermilk and yogurt in a separate small bowl. Let rest 5 minutes.
- Cream Butter and Sugar
- Beat softened butter with sugar until pale and fluffy. Add yolks one at a time, mixing after each.
- Combine All Components
- Alternate adding dry mix and buttermilk mixture to the butter mixture. Mix just until combined.
- Fold in the rhubarb mixture.
- Bake
- Pour batter into the prepared pan and spread evenly.
- Sprinkle chilled crumble topping over the batter.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve
- Cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature.
Notes
- Make Ahead: Crumble can be prepared up to 3 days ahead and stored in the fridge.
- Use Frozen Rhubarb: Thaw and drain well before adding to the batter.
- Gluten-Free Option: Use a 1:1 gluten-free flour substitute.
- Dairy-Free Swaps: Substitute butter with coconut oil, and yogurt with plant-based yogurt.
- Optional Add-ins: Try almonds, lemon zest, or vanilla extract for flavor variety.
Nutritional Facts
(Per Serving – based on 20 servings)| Nutrient | Amount |
|---|---|
| Calories | 221 kcal |
| Carbohydrates | 31 g |
| Sugar | 13 g |
| Protein | 5 g |
| Fat | 9 g |
| Saturated Fat | 5 g |
| Fiber | 2 g |
| Sodium | 280 mg |
| Cholesterol | 56 mg |
| Vitamin C | 2 mg |
| Calcium | 89 mg |
| Iron | 1 mg |