Rhubarb Breakfast Cake

Looking to deviate from the typical strawberry rhubarb muffins? Try this healthy and easy recipe for rhubarb breakfast cake. Served up with a cup of hot coffee it's the best spring morning treat.

3.76 from 158 votes

Print Pin

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: servings

Calories: 221kcal

Author: Carolyn Thomas

Ingredients

Crumble Topping

½ cup flour
½ cup cornmeal
¼ cup sugar
2 Tablespoons brown sugar
½ teaspoon baking powder
¼ teaspoon salt
3 Tablespoons butter chilled
1 whole egg lightly beaten

Cake

½ cup butter room temperature
1 cup flour
5 cups rhubarb can substitute up to two cups with another fruit
¼ teaspoon ground ginger
1 teaspoon ground cinnamon
¾ cup sugar
1 ⅓ cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
½ cup yogurt or sour cream
4 large eggs added one at a time

Instructions

To Make the Crumb Topping

Whisk the sugar, cornmeal, flour, baking powder, and salt thoroughly in a medium bowl and set aside.
Using your fingers, a fork or a pastry cutter, work in butter pieces until the crumbs are the size of small peas.
Using a fork, stir in the whisked egg until the mixture comes together. Cover and chill. This can be made up to 3 days in advance.

To Make the Cake

Preheat oven to 350°F. Lightly butter and flour a 13×9 baking dish or two loaf pans.
Toss the rhubarb (and optional fruit), ginger, cinnamon, and 1⁄4 cup of granulated sugar in a medium bowl and set aside while preparing other ingredients.
Whisk cornmeal, baking powder, salt, and 1 cup of flour in a medium-sized bowl, and set the flour mixture aside.
Whisk buttermilk and yogurt (or sour cream) in a smaller bowl and set aside.
Using a mixer with a whisk attachment, beat the remaining sugars and 1⁄2 cup butter until light and fluffy.
To the butter and sugar mixture, add eggs, one at a time, beating well between additions.
Reduce speed to low and slowly add dry ingredients, alternating with milk mixture, beginning and ending with dry ingredients.
Fold in rhubarb mixture. Spread the batter into the prepared pan and sprinkle the crumble topping liberally over the cake batter.
Bake the cake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour.
Transfer to a wire rack and let cool slightly before serving.

Notes

If you’re looking for more ways to use up your rhubarb, try replacing cranberries in any recipe with it – you’ll be amazed.

Nutrition

Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.