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Lyna Recipes

Easy Rhubarb Breakfast Cake in Under 1 Hour

A soft, buttery breakfast cake filled with tart rhubarb and baked until golden with a tender crumb.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 9 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups rhubarb chopped
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup half and half

Method
 

  1. Preheat oven to 350°F (175°C) and grease an 8x8-inch baking pan.
  2. Cream butter and sugar together until light and well combined.
  3. Mix in egg, vanilla, and lemon juice until smooth.
  4. Add flour, baking powder, and salt, alternating with half and half until a thick batter forms.
  5. Fold in chopped rhubarb gently.
  6. Spread batter into prepared pan and smooth the top.
  7. Bake 35–40 minutes until golden and a toothpick comes out mostly clean.

Notes

Don’t overmix once flour is added or the cake gets dense. Rhubarb can be fresh or frozen (do not thaw frozen before using). Store covered at room temperature for up to 3 days. Best served slightly warm.