“Thank you for this lovely, simple recipe! Made the rhubarb cake according to instructions and knew right away that I should have made two. ~Nancy
an easy rhubarb cake for breakfast and beyond
The texture of this cake 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 rhubarb cake is divine whether you have it for breakfast, snack on it all day, or save it for dessert.
ingredients for rhubarb cake
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.
- rhubarb
- fresh is best but you can use frozen sliced rhubarb if you have it. If you do use frozen rhubarb, don’t thaw it first or it can become soggy.
- butter
- I always bake with unsalted butter. If you only have salted on hand, just leave out the extra salt in the recipe.
- granulated sugar
- I sprinkle a little extra over the cake before baking which creates a light crunch to the crust.
- egg
- half & half, cream, or buttermilk
- use them interchangeably according to what you have in the fridge.
- all purpose flour
- baking powder
- salt
- lemon juice
- vanilla
- the vanilla and tart rhubarb make a wonderful flavor combo, but I also love it with almond extract, so use your favorite.
Rhubarb FAQs
Is rhubarb a fruit or a vegetable?
- Rhubarb is a tart vegetable (it’s part of the buckwheat family!) that we treat as a fruit in cooking. It grows in long leafy stalks, and kind of looks like red celery. The stalks can be harvested when very young, or when large and mature. Do not eat rhubarb leaves, they are poisonous. They contain oxalic acid, which is toxic to humans.
When is rhubarb season?
- Rhubarb season is April through June, but you’ll see if sooner and later in some areas. Rhubarb is one of the first veggies of spring.
Is rhubarb healthy?
According to Healthline…“Rhubarb is a good source of fiber and antioxidants. Studies show that rhubarb fiber may lower cholesterol.”
Rhubarb is low in calories and high in fiber, making it a great choice for those watching their weight or looking to improve their digestive health. It is also a good source of vitamin K, which is important for bone health.
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 can be cooked in a variety of ways, including stewing, baking, and poaching. It is often used in pies, crisps, and crumbles, as well as in sauces and jams. To cook rhubarb, simply cut off the leaves and the tough bottom end of the stalks, then chop them into small pieces and cook them with sugar until they are soft and tender. For cakes and muffins you use raw rhubarb, just slice the stalks to the size needed for your recipe.
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.
Do I need to thaw rhubarb before using?
- In most cases there’s no need to thaw the rhubarb when you want to use it for cooking, or baking, just use it frozen.
more rhubarb, please!
Rhubarb is such an unusual ingredient, and strictly seasonal, so I recommend grabbing it while you can.
- Perfect Rhubarb Muffins ~ these fabulous muffins have a light streusel topping.
- Rhubarb Bread ~ a tender quick bread loaded with rhubarb.
- Rhubarb Vanilla Bean Jelly ~ this easy jelly is a stunning color and makes a great gift for friends and neighbors!
- Old Fashioned Rhubarb Crunch ~ one of my faves!
- Ginger Rhubarb Crisp ~ the unique flavor and color of rhubarb is showcased in this easy dessert.
- Norwegian Rhubarb and Almond Cake ~ a lovely tea cake from Scandinavia.
“This recipe is perfection. We had it last night for dessert with ice-cream. This morning we had it with butter for breakfast. It was so fast and easy to put together. You have given me another keeper. Thank you for sharing it with us.” ~Leslie
Rhubarb Breakfast Cake
My Rhubarb Cake recipe is a classic ~ 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.
Servings: 12 servings
Equipment
- 9×9 square baking pan
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, saving out 1 Tbsp to toss with rhubarb
- 2 tsp baking powder
- 1 tsp salt
- 2 cups thinly sliced rhubarb
Instructions
- Preheat the oven to 350F Lightly butter a 9×9 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.
- Stir the lemon juice into the half and half and set aside.
- 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.
- Take 1 Tbsp of the flour to the rhubarb and toss well.
- Whisk together the remaining flour, baking powder, and salt.
- 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.
- 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.)
- Let the cake cool slightly before cutting.
Video
Notes
- 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.
Nutrition
Calories: 226 kcal · Carbohydrates: 34 g · Protein: 3 g · Fat: 9 g · Saturated Fat: 5 g · Cholesterol: 35 mg · Sodium: 213 mg · Potassium: 167 mg · Fiber: 1 g · Sugar: 17 g · Vitamin A: 293 IU · Vitamin C: 2 mg · Calcium: 65 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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I love this recipe, so tender and yummy! Sometimes I add grated lemon peel; the cinnamon option is good, so is cardamom! And I love it with a handful of minced crystallized ginger added with the rhubarb, with or without some added dry ginger. I hoard rhubarb in my freezer just for this recipe!
Question- if I’m already using buttermilk, I’m assuming I don’t also add the lemon juice to it right? I am planning to make this soon with my frozen rhubarb, and frozen whey I have leftover from yogurt making. Whey is a direct buttermilk substitute in baking! Can’t wait to try this.
Oh sorry I just reread and answered my question- no lemon if you already have buttermilk.
Go ahead and add the lemon juice anyway.
Made this yesterday and am making it today! Thank you for the recipe
Wow! This cake is SO delicious and SO easy!!!! I made it with thawed frozen rhubarb and a gluten-free all-purpose flour mix (plus 1 tsp. Xanthan gum) and it was amazing!!! Hubs said, “This cake is so fluffy!!” 🙂 This is a keeper that I will make again and again. Honestly, it would be delicious even without any fruit. The batter alone is that good!! Thanks so much!
Thanks for the glowing report, especially about the gf version!
Thank you for this lovely, simple recipe! Made the cake according to instructions and knew right away that I should have made two. I served it to my daughter and grandson for dessert and managed to save a piece for breakfast, It was every bit as good the next day,
I tried the almond version someone left in the comments and the combination of rhubarb and almond flavors was just wrong for me. Though I love both flavors, they didn’t go well together. I also added part ground almonds and the cake didn’t rise well so it was a big waste of ingredients (threw it out).
Today I made two cakes; your basic recipe (which I will be bringing to a party later) and the following variation: Tossed 1/2 c. wild low-bush blueberries with 1 tsp sugar. Spread 2/3 batter in pan. Sprinkled blueberries on top and then spread the rest of the batter on. Added 1 tsp cinnamon to sugar for top. It came out very nicely. I think the blueberries and cinnamon make it seem more like a breakfast cake for me, but both cakes are delicious any time of day. Great recipe!!!
Thanks Nancy, I love your blueberry version!
I found this recipe to use for my first time having rhubarb! And I. Am. Hooked. I discovered that I was out of AP flour so I did half whole wheat and half oat flours. Topped with some brown sugar and Vietnamese cinnamon. Can’t wait to make again and play with different fruits ??
Just made this today, it’s is absolutely my & my family’s new favorite!
Everyone loved it!!
Just had a slice of this rhubarb cake. Very delicious! I had some frozen strawberries and added them too. I used the yogurt and plant based milk to make up the liquid to go into the cake. Worked well. Try this recipe!
We accidentally thawed our frozen rhubarb during a barbeque and needed a recipe to use it. I stumbled by this one and it turned out excellent.
Delectable, with a tender and moist crumb. I added some powdered ginger and grated lemon zest to the dry ingredients for a little zip. Definitely a keeper!