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Rhubarb Breakfast Cake

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A comforting and nostalgic breakfast cake infused with sweet and tangy rhubarb, perfect for sharing with family and friends.

Ingredients

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  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter (chilled), cut into small cubes
  • 1 whole egg (lightly beaten)
  • 1/2 cup unsalted butter (room temperature)
  • 1 cup all-purpose flour
  • 5 cups rhubarb, chopped into 1-inch pieces
  • 1/4 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 cup granulated sugar
  • 1 1/3 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup plain yogurt or sour cream
  • 4 large eggs (added one at a time)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, whisk together 1/2 cup flour, 1/2 cup cornmeal, 1/4 cup sugar, 2 tablespoons brown sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  3. Add the 3 tablespoons of chilled butter into the dry ingredients and make the mixture crumbly.
  4. Cream together 1/2 cup of room temperature butter and 3/4 cup sugar until light and fluffy, then beat in the egg, followed by the buttermilk and yogurt.
  5. Gradually add the dry mixture into the wet mixture, stirring until just combined.
  6. Gently fold in the 5 cups of rhubarb, ground ginger, ground cinnamon, 1 1/3 cup cornmeal, 2 teaspoons baking powder, and 1 teaspoon salt.
  7. Add the 4 large eggs, one at a time, mixing gently after each addition.
  8. Pour the batter into your prepared baking dish and spread it out evenly.
  9. Bake for about 45–50 minutes, or until a toothpick comes out clean when inserted into the center.
  10. Once done, let it cool in the dish for about 15 minutes before slicing into squares.

Notes

Serve warm with whipped cream or a scoop of vanilla ice cream for a delightful treat.

Nutrition

Keywords: rhubarb, breakfast cake, comforting dessert, family recipe

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