Description

Looking to elevate your morning routine? This Rhubarb Breakfast Cake is a delightful fusion of sweet and tart, offering a moist texture that pairs perfectly with your morning coffee. With the vibrant flavor of fresh rhubarb and warm spices, this cake is ideal for breakfast, brunch gatherings, or as a light dessert. Easy to prepare and bursting with flavor, it’s sure to be a hit among family and friends. Experience the joy of baking with this simple recipe that makes every bite a treat!

Ingredients

Scale

1/2 cup flour
1/2 cup cornmeal
3/4 cup sugar
1/4 cup sugar
2 Tablespoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 Tablespoons butter (chilled)
1 whole egg (lightly beaten)
1/2 cup butter (room temperature)
5 cups rhubarb (can substitute up to two cups with another fruit)
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup yogurt (or sour cream)
4 large eggs (added one at a time)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a mixing bowl, combine flour, cornmeal, sugar, brown sugar, baking powder, and salt.
In another bowl, cream room temperature butter with sugar until fluffy; add the lightly beaten egg and chilled butter.
Gradually mix dry ingredients into the wet mixture, alternating with buttermilk and yogurt until just combined.
Fold in chopped rhubarb along with ginger and cinnamon.
Pour batter into prepared pan and bake for about 60 minutes or until a toothpick comes out clean.
Cool for 10 minutes before transferring to a wire rack.

Nutrition

Serving Size: 1 slice (100g)
Calories: 221
Sugar: 16g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 5g
Cholesterol: 105mg

Keywords: Feel free to substitute up to two cups of rhubarb with other fruits like strawberries or apples for added variety. To enhance the flavor profile, consider adding nuts or seeds to the batter.