Easy Rhubarb Breakfast Cake




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breaking apart a piece of rhubarb breakfast cake

My Rhubarb Breakfast Cake is a classic, puffed up, fruity snack cake ~ the kind your grandma made, if you were lucky.  It’s packed with jammy bits of sweet/tart rhubarb and it’s officially my favorite way to start the day.

Rhubarb Breakfast Cake image

It may be called a rhubarb breakfast cake, but don’t let that stop you from snacking on this gem all day long. 

The texture is just perfect, it’s not too sweet, and the tart rhubarb gives it a unique flavor.  There’s a nice background note of vanilla in the batter which plays really well with the rhubarb.   And then there’s that slightly crunchy sugary crust ~ this cake is divine.

Rhubarb Breakfast Cake imagery

You’ll just need a few stalks of rhubarb for this breakfast cake recipe, enough to make 2 cups of thin slices.  The red color is beautiful, but green rhubarb will give you wonderful flavor too.

Fresh rhubarb for Rhubarb Breakfast Cake image

Rhubarb FAQ

Is rhubarb a fruit or a vegetable?

  • Rhubarb is a tart vegetable that we treat as a fruit in cooking.  It grows in long leafy stalks, and kind of looks like red celery.

When is Rhubarb season?

  • Rhubarb season is April through June, but you’ll see if sooner and later in some areas.

Why is my rhubarb green?

  • Rhubarb varies in color from deep crimson to pale green.  Newer varieties, like my Cherry Red rhubarb, is bred for its sweet flavor and intense color, which is nice because that’s one of the things we love about rhubarb and it’s a big drag when the color doesn’t bloom in recipes.  There is little difference in flavor between the green and red, but red rhubarb can be stunning when cooked.

How to cook rhubarb?

  • Rhubarb is usually used in desserts like pies, sometimes combined with other fruits like strawberries.  Slice the stalks and cook them down with a little water and sugar until the fruit starts to break down.  It can be made into sauces, compotes, jams, or pie fillings, among other things.  Note: do not eat rhubarb leaves.

Can you freeze rhubarb?

  • Rhubarb freezes beautifully.  Slice it and lay it out on a parchment paper lined baking sheet.  Put the pan in the freezer and freeze until solid.  Then transfer the rhubarb to a freezer style zip lock baggie or airtight container.  In most cases there’s no need to thaw the rhubarb when you want to use it for cooking.

Once you’ve got the basic formula for this cake down you can experiment with different fruits and flavorings to make it your own, just be sure to maintain the proportions.

A piece of Rhubarb Breakfast Cake image

Rhubarb is such an unusual ingredient, and strictly seasonal, so I recommend grabbing it while you can.  I love to use fresh rhubarb in NO BAKE RHUBARB DREAM BARS, it tints the creamy filling an ethereal pink.  In my SALAD CUPS WITH RHUBARB VINAIGRETTE the color is more vivid.  If you like to pair your rhubarb with strawberries, try my STRAWBERRY RHUBARB COBBLER ~ it’s a classic.


Reader Rave ~

“Rhubarb Breakfast Cake is very delicious! 5 star delicious :-)
I found frozen rhubarb in my freezer from spring 2018 and used it today. Tossed with flour while still frozen and added to recipe.”
  ~  Tammy


*this recipe is adapted from Alexandra’s Kitchen

 


Rhubarb Breakfast Cake
Rate this recipe
624 ratings

Category: dessert, snack, breakfast

Cuisine: American

Servings: serves 12

breaking apart a piece of rhubarb breakfast cake

My Rhubarb Breakfast Cake is a classic, puffed up, fruity snack cake ~ the kind your grandma made, if you were lucky.  It's packed with jammy bits of sweet/tart rhubarb and it's officially my favorite way to start the day.

Ingredients

  • 1/2 cup (116 grams) half and half
  • 1 tsp lemon juice
  • 1 stick (1/2 cup, 113 grams) unsalted butter at room temperature
  • 1 cup (214 grams) granulated sugar plus 2 tsp for sprinkling
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups (256 grams) all purpose flour, saving out 1 Tbsp to toss with rhubarb
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups thinly sliced rhubarb

Instructions

  1. Set oven to 350F Lightly butter a 9x9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That's optional.
  2. Stir the lemon juice into the half and half and set aside.
  3. Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
  4. Take 1 Tbsp of the flour to the rhubarb and toss well.
  5. Whisk together the remaining flour, baking powder, and salt.
  6. Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in. Finally add the rest of the flour and blend just until combined, don't over mix. Fold in the rhubarb. Note: the batter is on the thick side.
  7. Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
  8. Let the cake cool slightly before cutting.

Make it your own ~

  • Other fruit like berries work beautifully in this rhubarb breakfast cake.  Also try chopped banana.
  • Mix the topping sugar with a touch of cinnamon for a hint of spice.
  • For a lower fat option try buttermilk in place of the half and half and lemon.  Half Greek yogurt and half milk would work, too.

 

Don’t forget to pin this delicious Rhubarb Breakfast Cake!

My Rhubarb Breakfast Cake is a classic, puffed up, fruity snack cake ~ the kind your grandma probably made. It's packed with jammy bits of sweet/tart rhubarb and it's officially my favorite way to start the day. #cake #breakfast #coffeecake #snackcake #rhubarb #fruit #spring #dessert #kuchen #easycake #rhubarbcake

Other rhubarb recipes to try ~

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132 Comments

    Leave a Reply

  • Reply
    Michelle Nakamura
    August 28, 2019 at 9:38 pm

    I have made this several times now. It is one of my favorites with a cup of coffee! Thanks for the delightful treat!

    • Reply
      Sue
      August 29, 2019 at 9:02 am

      I hope you try it with other fruit Michelle :)

  • Reply
    Gloria
    August 28, 2019 at 7:35 pm

    Can I ask, what is half and half ?

    • Reply
      Sue
      August 28, 2019 at 9:02 pm

      Half and half is a product that is half heavy cream and half milk, so you can make it yourself, easily.

  • Reply
    Jessica
    August 12, 2019 at 10:41 pm

    I used one cup strawberries & one cup rhubarb my kids loved it & everyone wanted seconds! Great recipe moist and delicious!

  • Reply
    Karin desrochers
    August 9, 2019 at 10:03 pm

    I’m looking for a recipe called rhubarb jack. It’s a dessert: possibly a cake? Can you help?

    • Reply
      Sue
      August 10, 2019 at 6:58 am

      I did a quick google search and found this: https://www.driftlessappetite.com/?p=35 ~ is that what you’re looking for? It looks like a delicious cake, if I can get some rhubarb I’ll try it this year, if not, next year for sure!

  • Reply
    Katelyn
    August 4, 2019 at 11:44 am

    This recipe is amazing. I made rhubarb pies last week, had somebody leftover rhubarb, and searched for a recipe to try. I didn’t have quite enough for this but used some strawberries to make up the difference and it turned out beautifully. The texture of the cake is moist, soft, and I love the little crunch the sugar gives. I love the balance of the tart rhubarb and sweet cake. Overall, great recipe!! I’m going to be using this frequently for the foreseeable future.

    • Reply
      Sue
      August 4, 2019 at 4:58 pm

      Thanks Katelyn, you should try it with other summer fruit, I plan to!

  • Reply
    Erin
    July 9, 2019 at 2:14 pm

    Oh man was this ever a great cake, thank you so much for the recipe! I used the Greek yogurt/milk substitution that you suggested and it worked out perfectly. Such a lovely soft texture. I could tell as soon as I was spreading it in the pan that it was going to be amazing. It was so good with the rhubarb but I can’t wait to try it with other fruits too; I want to try blackberry and maybe apple. Thanks again!

  • Reply
    Camilla Monti
    July 1, 2019 at 10:19 am

    Thank you for posting this recipe. The finished cake texture and taste went beyond expectations: DEEEELISH!!! So much so delicious, my friend who is a master baker, asked ME for the recipe. I don’t think there’s higher praise to a cook or a baker than when one who is a master at one or both, requests a copy of the source of deliciousness. Next time i make this recipe, i’m going to try it with the frozen cranberries i uncovered at the bottom of my freezer drawer./PIT Camilla

  • Reply
    Cheryl
    June 29, 2019 at 6:07 pm

    Waiting to taste this, I had forgotten it was rhubarb season and I love experimenting with it. I saw the comment about sliced, frozen rhubarb so I am taking the other two stalks and doing that. I may freeze a few more this way so I can make this for guests. Last year I was just making and freezing compote to mix in with plain a Greek yogurt or over ice cream. My husband wasn’t thrilled with it so I am hoping he will like this cake. I did substitute Greek yogurt and milk since I didn’t have any half and half. It was easy to make and my two year old granddaughter loves to bake with me so this will be fun to play with as I have other fruits ripen this summer. Is it good with nectarines or sliced apricots?

  • Reply
    Manuela
    June 15, 2019 at 1:37 pm

    Hi! Wondering if the cake can be frozen after I cook it?
    Hoping to make this ahead of time for our next camping trip
    Thanks

    • Reply
      Sue
      June 15, 2019 at 5:03 pm

      Sure, you can freeze it, just be sure to wrap it well.

  • Reply
    Heidi
    June 2, 2019 at 5:30 pm

    This cake was delicious. I was just wondering how the leftovers should be stored? Would you recommend an airtight container or something with a looser top so it can breathe?

    • Reply
      Sue
      June 2, 2019 at 6:17 pm

      I like to cover with foil, not too tight, not too loose. You want a little air flow, but not so much that it dries out.

  • Reply
    Sarah
    June 2, 2019 at 4:13 pm

    It’s Sarah again….now I am thinking I did use coconut flour as am taking to work and have a few GF co workers, would that make the batter dry?

    • Reply
      Sue
      June 2, 2019 at 4:35 pm

      Yes, sorry to say coconut flour is very difficult to work with and definitely makes cakes dry, I wouldn’t recommend! If you want to try a gf version, best use a reliable gluten free baking mix.

      • Reply
        Sarah
        June 2, 2019 at 6:22 pm

        yup it is yummy sandy mixture crud oh well win some lose some will try with a different flour next time. Thanks

  • Reply
    Sarah
    June 2, 2019 at 4:10 pm

    Oh boy mine is in the oven the batter seemed very dry, it smells good but I don’t know how it is going to cook up it almost looks like shortbread dough……I double checked the amounts of the ingredients. I did it correctly.

  • Reply
    Trish
    May 25, 2019 at 5:13 pm

    Can you substitute the sugar with maple syrup or honey? Trying to find a healthier alternative.

    • Reply
      Sue
      May 25, 2019 at 5:58 pm

      I would stick with a granulated sugar substitute Trish, maybe maple sugar?

  • Reply
    Siobhan
    May 25, 2019 at 2:26 pm

    When do you add the half and half? I don’t see it in the instructions

    • Reply
      Sue
      May 25, 2019 at 2:40 pm

      That’s in step 6.

  • Reply
    Diana Joy
    May 25, 2019 at 9:59 am

    I, too, played w/the recipe! I always have half n half for my coffee, but go figure–today I was out. I used a 5oz jar Oui Lemon Yogurt (my fav. Try it alone!) and 1/4 cup Coconut Creamer (Trader Joes). I increased the ingredients by 50% and baked in a 9×13. Yum!! *Next time I’m adding pecans*

  • Reply
    Sheila
    May 23, 2019 at 3:57 am

    This was my first go with rhubarb and it was delicious! I had a few tweaks and it still turned out perfect! I used 1 cup of Gluten free flour and 1 cup oats, cut the sugar to 2/3 cup and used evaporated milk in place of the half and half. It must be a very forgiving recipe because it tastes like it was meant to be!

    • Reply
      Sue
      May 23, 2019 at 7:08 am

      Thanks for that great info Sheila, I don’t know if anyone else has successfully made it gf, so that’s useful to know.

  • Reply
    Silva Harr
    May 22, 2019 at 3:50 pm

    So good! What a nice cake. Next time I may add some chopped walnuts. This was my husband’s first introduction to rhubarb, and he thinks it’s great!

    • Reply
      Sue
      May 22, 2019 at 3:54 pm

      Thanks Silva!

  • Reply
    Melissa R
    May 20, 2019 at 1:48 pm

    Have made this cake twice and it has been delicious both times! The only problem I seem to have is that my oven needs almost twice as long to bake this as the recipe calls for – but I know the temperature is off so that might just be my problem. I use buttermilk instead of the half & half with lemon juice and dice up the rhubarb stalks (fresh from a coworker!). It’s my first time cooking with rhubarb and this cake definitely made me a convert! Thank you so much for sharing!

    • Reply
      Sue
      May 20, 2019 at 2:19 pm

      Thanks for coming back to share your feedback Melissa ~ you might want to invest in an oven thermometer, they’re cheap, and from my experience most ovens are off in some way.
      ~ and rhubarb-sharing coworkers are the best kind :)

  • Reply
    Tracy
    May 14, 2019 at 12:54 pm

    Hi there, what is half and half please? Looking forward to trying this

    • Reply
      Sue
      May 14, 2019 at 1:15 pm

      Half and Half is simply half whole milk and half heavy cream. You can make it yourself, but all US stores carry it. If you’re in Europe or the UK, look for half cream, or single cream.

  • Reply
    Carol Powell
    May 13, 2019 at 11:31 am

    Hi Sue

    can you please explain what ‘half and half’ is? Looking forward to making it but want to get it right!

    • Reply
      Sue
      May 13, 2019 at 11:44 am

      Half and Half is an American product that is basically half heavy cream and half milk. It’s close to half cream (Europe) or single cream in the UK. You can make it yourself by just mixing whole milk with heavy cream :)

  • Reply
    Jane Brancati
    May 10, 2019 at 12:45 pm

    OMG! I’m in heaven. This cake is delicious; moist, flavorful, and easy to make. It is sure to become a household favorite (if I leave any for others to taste!). I could also see this as the perfect “come over for coffee ” treat. Add a spoon of yogurt on the side? Certainly not necessary, but a thought.
    Thank you.

    • Reply
      Sue
      May 10, 2019 at 2:27 pm

      Yes, definitely a come over for coffee kind of recipe, my favorite kind! Thanks Jane :)

  • Reply
    Judy Colteryahn
    May 9, 2019 at 4:49 am

    I’d like to make this as a bundt cake? Any suggestions. I’ve never baked a bundt cake before but thought it would be nice to take to my office.

    • Reply
      Silva Harr
      May 22, 2019 at 3:46 pm

      Hi! I didn’t have a 9″ x 9″ pan, and I just happened to use a bundt pan, and it worked well, but it shortened the cooking time to 30 minutes. The cake was short enough I could’ve doubled the recipe, then it would probably need to bake for the 40 to 45 minutes. I didn’t sprinkle it with sugar, being that it would end up on the bottom, but I think It would look very nice dusted with a little powdered sugar on it.

  • Reply
    Deanna Shoemaker
    April 6, 2019 at 5:03 am

    Sounds like a great recipe !! I can not wait for the rhubarb to start growing. I’m wondering if I can make this in a muffin form. I’ll give it a try !

    • Reply
      Sue
      April 6, 2019 at 9:08 am

      I think this would do fine as muffins :)

  • Reply
    TAMMY COBAUGH
    March 28, 2019 at 10:55 am

    Rhubarb Breakfast Cake is very delicious! 5 star delicious :-)
    I found frozen rhubarb in my freezer from spring 2018 and used it today. Tossed with flour while still frozen and added to recipe.

    • Reply
      Sue
      March 28, 2019 at 11:24 am

      Thanks Tammy, I just featured your nice comment on my homepage :)

  • Reply
    Polly
    March 26, 2019 at 2:38 am

    Sue, thank you for sharing this! I have made this so many times. Everyone that tries it, loves it!

    • Reply
      Sue
      March 28, 2019 at 11:25 am

      Thanks so much Polly, I’m so glad it is a hit for you!

  • Reply
    Alina
    March 10, 2019 at 10:24 am

    Sue, great idea! Now that is what I call a great way to start the day! It looks delicious!

    • Reply
      Sue
      March 10, 2019 at 11:26 am

      Yay, enjoy Alina!

  • Reply
    Mariya
    March 9, 2019 at 5:02 am

    Hi! I haven’t made this dish in a while and just did an internet serach and was thrilled to find it again!

    • Reply
      Sue
      March 9, 2019 at 7:41 am

      Oh good, I hate it when I lose track of great recipes :)

  • Reply
    Alyssa
    February 21, 2019 at 12:50 pm

    5 stars
    Sue, thank you very much! I really liked the recipe, I took it to my recipe book)

  • Reply
    Olga
    February 21, 2019 at 6:02 am

    Sue, thank you! I love a good breakfast cake and this looks delicious. It is definitely one of my favs!

    • Reply
      Sue
      February 22, 2019 at 8:05 am

      Thank you Olga <3

  • Reply
    Sheila
    December 22, 2018 at 6:58 pm

    In the rhubarb breakfast cake you speak a language I don’t understand. What does half and half mean? Even with the method to put the lemon juice in the half and half and set aside. Frustrating. I must cast it aside.

    • Reply
      Sue
      January 28, 2019 at 4:52 pm

      Half and half is half cream, half whole milk Sheila. And you add the lemon juice to the half and half, and then set aside because you won’t need it until later in the recipe.

  • Reply
    Andrea
    October 8, 2018 at 1:42 pm

    Hi Sue,
    We’ve been given some Rhubarb and my daughter and I are looking forward to try one of your Easy Rhubarb Breakfast Cake recipe.
    We only struggle what you mean by 1/2 a cup of ‘half and half’ ? I’m German living in the UK, perhaps that explains why we don’t get it? Thanks for your help!
    Andrea

    • Reply
      Sue
      October 8, 2018 at 1:54 pm

      In the US “half and half” is a combination of equal parts whole milk and cream, Andrea. I think you could use single cream, or a mixture of single cream and whole milk. Hope this helps!

  • Reply
    Zillah Bugeja
    August 12, 2018 at 4:18 am

    Thank you. It is an excellent recipe. Given the thumbs up by my Norwegian partner. (Norway is THE land of baking AND he is a chef). I used rhubarb from the garden. Thanks to you I have a go-to recipe for the future.

    • Reply
      Sue
      August 12, 2018 at 8:37 am

      I’m thrilled to have an expert’s approval!

      • Reply
        Jaimie
        May 25, 2019 at 12:08 pm

        Is this easy to freeze and enjoy later. We have fresh rhubarb and I was thinking of making this delicious sounding recipe and then freezing to save for my mother’s visit in July. She loves rhubarb and I thought it would be a great surprise for her.

  • Reply
    marilee johansen
    July 29, 2018 at 8:23 pm

    do you know carb count for this recipe?

  • Reply
    suzanne Smith
    July 28, 2018 at 12:41 pm

    hi Sue you said it can be made with bananas but how many would I put in it? i will try it with the rhubarb and I would like to try different fruits but I don’t know how much I would put in. thank you

    • Reply
      Sue
      July 28, 2018 at 12:43 pm

      I would try chopping 2 bananas, Suzanne. I would say try 2 cups of any chopped fruit, or whole berries, if they’re small.

  • Reply
    Chris R.
    July 26, 2018 at 8:21 am

    What a wonderful treat. My family loved the almost creamy texture of the cake. Thank you for my new favorite breakfast.

    • Reply
      Sue
      July 26, 2018 at 8:33 am

      Thanks Chris! The texture is wonderful, due to the fruit sort of melting into the cake, I guess.

  • Reply
    Juliana
    July 21, 2018 at 10:08 am

    Hi I reduced the sugar in a double batch, but it was very moist still. I had to bake it longer, and it was still falling apart. Sugar reduced from 2 cups to 1 1/2 cups. Used buttermilk as I had no half and half or cream.

  • Reply
    Kristin
    June 21, 2018 at 11:10 am

    Would it be possible to make the batter the evening before and then pop it in the oven the next morning? (Trying to maximize my beauty sleep).

    • Reply
      Sue
      June 21, 2018 at 12:17 pm

      I haven’t tried it but theoretically is should work. You could also prep most of it the night before so it would be super quick in the morning.

  • Reply
    Diana
    June 19, 2018 at 11:39 am

    Hi Sue, this recipe sounds amazing. I’d like to make this recipe for an event I’m going to next month. Would this freeze well? Thank you in advance.
    Diana

    • Reply
      Sue
      June 19, 2018 at 12:03 pm

      I think this cake would freeze ok, Diana, but if you’re concerned about finding rhubarb in a month, you might consider slicing and freezing the rhubarb, then using it from frozen. I do think the cake would taste best freshly baked.

  • Reply
    Ashley in Alaska
    June 17, 2018 at 9:25 pm

    This cake is wonderful!! Made it yesterday with rhubarb from my garden. I subbed 1 cup of strawberries for 1 c of rhubarb but made no other changes. Delicious, not too sweet, and a hit with all ages!

    • Reply
      Sue
      June 17, 2018 at 9:42 pm

      Nice, love the combo of the berries and rhubarb, thanks for taking the time to come back and let me know Ashley :)

  • Reply
    Sherrie
    June 17, 2018 at 9:19 pm

    I’d like to make a 13×9 cake. Is this recipe convertible to that?

    • Reply
      Sue
      June 17, 2018 at 9:41 pm

      I would double the recipe, Sherrie. Watch the baking time, too.

  • Reply
    Stacy
    June 17, 2018 at 6:58 am

    Is there any way to substitute for the half and half that would keep the same results? I don’t have any on hand, and the nearest store is quite a hike.. especially for one item, but I NEED to make this RIGHT NOW! Ha.

    • Reply
      Sue
      June 17, 2018 at 7:27 am

      I know the feeling Stacy! I usually feel comfortable substituting milk, almond milk, even yogurt.

  • Reply
    Vickie Meinen
    June 9, 2018 at 9:43 am

    Love trying new rhubarb recipes. I am in the process of making this one… I just had to mention – I can’t see how this is a “one bowl” recipe when you have to keep the rhubarb (sprinkled with flour) separate until you combine the flour mixture (in one bowl ) with the butter/sugar mixture (in another bowl) and the half and half brewing with the lemon juice in another dish of some nature. All of these things are reminiscent of making muffins, but I don’t see how to do it in one bowl….

    • Reply
      Sue
      June 9, 2018 at 10:07 am

      I was confused by your comment so I went back to the post, and I never mention one-bowl, but there it was on the pin! I’ve updated, thanks Vickie!

  • Reply
    Linda W.
    June 7, 2018 at 9:21 am

    Thanks for this fabulous recipe. We got some rhubarb from a friend & I found your recipe online. Wanted to try something new. Just made it & it got rave reviews, even from my finicky dad!

    • Reply
      Sue
      June 7, 2018 at 9:40 am

      So happy to hear this, Linda, it sounds like you’ve got a readymade Father’s Day treat all set!

  • Reply
    bernie
    June 3, 2018 at 4:27 am

    Hi what is half and half, am I missing something? x

    • Reply
      Sue
      June 3, 2018 at 7:38 am

      Half and half is a light cream product here in the States, Bernie, it’s half heavy cream and half milk. It’s known as ‘half cream’ in the UK

    • Reply
      Hilary Harrap
      June 4, 2018 at 12:52 pm

      Made it today I have been baking with coconut sugar ,which is less sweet but still delicious.Great recipe , thank you

  • Reply
    Michelle Stone
    June 2, 2018 at 4:26 pm

    Thanks for the recipe, it looks amazing. I’m going to change it to make it paleo, wheat and milk don’t agree with me. I will let you know how it goes.

    • Reply
      Sue
      June 2, 2018 at 4:35 pm

      Please do, I know others would be interested!

  • Reply
    Joycelyn
    June 2, 2018 at 4:13 pm

    Hi Sue, I’ve been trying to print this recipe but instead of text only, but when I click on print, a photo of the breakfast cake takes up almost one entire page leaving me having to print two pages to get a copy of recipe. Wondering if there would be any way you could change the option to text only on your recipe as I don’t want to waste so much coloured ink.

    Thank you

    • Reply
      Sue
      June 2, 2018 at 4:34 pm

      Hey Joyceyn, I just removed the photo to make it easier to print, I’ll look into how I can make them smaller going forward!

  • Reply
    Liz
    June 2, 2018 at 11:54 am

    Just out of the oven and cooling. Had to cut off a corner to taste. This cake will be a keeper. Light, fluffy and oh so tasty! Found this recipe but didn’t have rhubarb, then remembered seeing some growing in my neighbors garden. Called her up and she said…come and pick some, so I did!

    • Reply
      Sue
      June 2, 2018 at 12:21 pm

      What fun, there’s nothing like picking your own rhubarb, I did that last week!

    • Reply
      Joycelyn
      June 3, 2018 at 10:53 am

      Thank you Sue, printed ( text only ) perfectly. Much appreciated!

      • Reply
        Sue
        June 3, 2018 at 11:13 am

        I’ll try to figure out a better way, I never know if people would prefer an image for reference, or not. I’ll work on getting an on/off button for the images, at least.

  • Reply
    Laurie Giddings
    May 31, 2018 at 7:49 pm

    It looks amazing and I couldn’t wait to try it! However, I baked it about 20 minutes longer than it calls for and it was still gooey on the inside. The outside edges taste FABULOUS and I will be trying it again. Must have been operator error! ?

    • Reply
      Sue
      May 31, 2018 at 8:03 pm

      It sounds like maybe your oven temp is running low, do you have an oven thermometer to check it? Even a small difference in temperature can really throw the timing off.

  • Reply
    Katiehmg
    May 27, 2018 at 5:44 pm

    I knew I had to make this cake as soon as I saw the recipe. I love rhubarb. I was not disappointed! It’s soft and moist and the rhubarb is fragrant. I added some ground ginger to the sugar topping and it was wonderful. Bravo!

    • Reply
      Sue
      May 27, 2018 at 6:02 pm

      Thanks Katie ~ the ginger sounds pretty nice. Now you need to freeze some rhubarb so you can make this all year long :)

  • Reply
    Claudia
    May 22, 2018 at 11:08 am

    How long will this cake keep and still taste good?

  • Reply
    Joanna
    May 13, 2018 at 12:16 pm

    I made this last night and it’s amazing! I love that the rhubarb flavour comes through so well. I also love that it’s not sickly sweet. This recipe is definitely a keeper.

    • Reply
      Sue
      May 13, 2018 at 2:37 pm

      Thanks Joanna, you put it well, the flavor does come out nicely, I’m not sure we really get to taste rhubarb on its own in many recipes, so I like that, too.

  • Reply
    Mimi
    May 13, 2018 at 9:49 am

    Recipe directions don’t mention went to put the half & half and lemon mixture into the batter. I presume this is done before adding the flour mix. Is this correct?

    • Reply
      Sue
      May 13, 2018 at 9:54 am

      It’s there in step 6 Mimi, I add it alternately with the flour, just to keep the batter nice and light.

  • Reply
    Tracy
    May 10, 2018 at 10:54 am

    Looks so good! Do you think this could be made without dairy? I was thinking of subbing almond creamer for the half & half and coconut oil for the butter. Has anyone tried something like this?

    • Reply
      Sue
      May 10, 2018 at 11:38 am

      The creamer should be no problem, and I think the coconut oil should work, especially if you use it in the solid form.

    • Reply
      Miranda
      June 5, 2018 at 9:47 am

      I made this today, subbing coconut oil for the butter and almond milk for the half and half to make it dairy free. Turned out amazing!

      • Reply
        Sue
        June 5, 2018 at 9:48 am

        Yay ! that’s really good to know, thanks Miranda :)

  • Reply
    Ellen Foley
    May 1, 2018 at 5:33 pm

    Can you use frozen rhubarb?

    • Reply
      Sue
      May 1, 2018 at 7:42 pm

      Sure, Ellen. Assuming your frozen rhubarb is already cut, I’d use it straight from frozen.

  • Reply
    Laura | Tutti Dolci
    March 23, 2018 at 6:02 pm

    You had me at breakfast cake! :) This is the perfect cake for weekend baking!

  • Reply
    Liz
    March 20, 2018 at 1:08 pm

    I hope my rhubarb crop is better this year! Your gorgeous breakfast cake is the first new recipe I plan to try—so yummy!

    • Reply
      Sue
      March 20, 2018 at 2:14 pm

      I think it’ll start off the season with a bang Liz :)

  • Reply
    Amy in Hunting Valley, OH
    March 18, 2018 at 12:54 pm

    I am going to try this for sure. My grandmother used to cook rhubarb and serve it as a dessert. I didn’t know that it’s actually a vegetable. We still have a lot of snow on the ground so anything that helps it feel spring-like is much appreciated!

    • Reply
      Sue
      March 18, 2018 at 7:01 pm

      I know most of the upper part of the country won’t have rhubarb growing just yet, for sure, but if you see some at the supermarket, grab it. I think I may freeze a bunch of it this year so I never run out.

  • Reply
    Mary
    March 16, 2018 at 4:21 pm

    I replaced some of the flour with Almond Meal – I felt it lightened the crumb and it tastes nice with the Rhubarb. Rhubarb is lovely in muffins as well.

    • Reply
      Sue
      March 16, 2018 at 4:56 pm

      I like that idea, I’ll try it.

    • Reply
      faith
      March 16, 2018 at 6:36 pm

      iv would love the printer version of the recipe please

      • Reply
        Sue
        March 16, 2018 at 7:44 pm

        You can always get the printer version by clicking the little ‘print’ button in the upper right of the recipe, Faith. Let me know if you have trouble and I can email it to you.

  • Reply
    Christina
    March 16, 2018 at 2:02 pm

    OH, sweet momma, I love me some rhubarb and this recipe looks utterly tempting! I’m so excited for rhubarb season. The moment I see some at my local market I’m coming back to try this recipe! Yum! :)

    • Reply
      Patricia J. McCandless
      June 1, 2018 at 3:18 pm

      Rhubarb is so easy to grow! My own Rhubarb plant has been passed down from my Great-Grandfather’s garden. It is particularly delicious. It has been divided multiple times. I planted my Rhubarb in my little rose garden. Deer don’t like it and dogs leave it alone. The clump of roots divide easily with a spade, shovel or just about anything else. Don’t worry about hurting it. Take a chunk out of anyone’s Rhubarb plant, put it in the ground where it will get a fair amount full sun and regular watering. Don’t eat the leaves!

      • Reply
        Sue
        June 1, 2018 at 3:59 pm

        Love this Patricia, I knew rhubarb was easy to grow, but didn’t know you could divide it this way, thanks!

  • Reply
    Abbe@This is How I Cook
    March 16, 2018 at 1:33 pm

    What a delicious and beautiful cake. I’ve missed out on rhubarb for a lot of years since I never tried it as a child. I have a lot of time to make up for and this looks great! Pinning!

    • Reply
      Sue
      March 16, 2018 at 3:04 pm

      I never had it as a child either, Abbe, I’m making up for lost time for sure.

  • Reply
    Judi Hansen
    March 16, 2018 at 12:29 pm

    Rhubarb grows for most of the year here in New Zealand, so I’ll give this recipe a go…but what is half and half? Never heard the term before.

    • Reply
      Sue
      March 16, 2018 at 12:45 pm

      Half and half is a light cream product, basically half heavy cream and half milk, Judi. And how lucky to have rhubarb growing year round!

  • Reply
    Angie@Angie's Recipes
    March 16, 2018 at 8:53 am

    Love those cherry red rhubarb! Haven’t seen any of them here yet…the cake looks marvelous!

  • Reply
    Tricia @ Saving Room for Dessert
    March 16, 2018 at 5:16 am

    You know I love this one! Breakfast cake all day is my mantra!

    • Reply
      Sue
      March 16, 2018 at 7:20 am

      Wish we could share a slice my friend!

    • Reply
      Cheryl Kennedy
      May 30, 2018 at 1:17 pm

      Breakfast cake all day is a great mantra.

  • Reply
    Jennifer @ Seasons and Suppers
    March 16, 2018 at 4:44 am

    Such a lovely cake! My rhubarb is still under some snow, so it will be a while here. But no fear. I have a freezer stash, so will be trying this one :)

    • Reply
      Sue
      March 16, 2018 at 7:03 am

      So much better to wait for it from the garden than to grab it early in the grocery store :)

  • Reply
    Chris Scheuer
    March 16, 2018 at 3:54 am

    This looks spectacular! I haven’t seen rhubarb yet here in NC but I’ll be on the lookout! Can’t wait to try this :)