Description
This Rhubarb Breakfast Cake is a deliciously moist and tender cake perfect for a spring morning treat. Featuring tart chopped rhubarb folded into a lightly sweetened batter, it’s topped with a cinnamon brown sugar sprinkle for a delightful crunch. Easy to prepare and bake, this American-style breakfast cake makes a wonderful start to any day.
Ingredients
Scale
Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
- 1/4 cup milk
- 2 cups chopped rhubarb
Topping
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly combine the leavening agents with the flour.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale in color, ensuring a tender crumb in the cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla extract for flavor.
- Combine Wet Ingredients: Mix the plain yogurt and milk into the butter and sugar mixture until smooth and well blended, creating a moist batter base.
- Incorporate Dry Ingredients: Gradually fold the dry flour mixture into the wet mixture, mixing gently until just combined to avoid overworking the batter.
- Add Rhubarb: Gently fold the chopped rhubarb into the batter, distributing it evenly without crushing the pieces.
- Prepare Topping: In a small bowl, combine the brown sugar and ground cinnamon for the crunchy topping.
- Assemble and Bake: Pour the batter into the prepared pan, smoothing out the surface. Sprinkle the cinnamon brown sugar mixture evenly over the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely or serve warm or at room temperature as desired.
Notes
- Rhubarb can be tart; using sweeter or tart-sweet varieties balances flavor nicely.
- Add a handful of chopped nuts such as walnuts or pecans for extra texture and flavor.
- The cake is lovely served with a light glaze or a dusting of powdered sugar.
