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Easy Rhubarb Breakfast Cake

Easy rhubarb breakfast cake with a tender crumb and tart rhubarb pieces folded into a simple coffee-cake-style batter. Baked until golden with a cinnamon sugar topping for a warm, morning-ready slice.
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Prep Time 15 minutes
Cook Time 35 minutes
cooling 10 minutes
Total Time 1 hour
Servings: 9 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1.5 cup all-purpose flour
  • 0.75 cup sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.25 cup butter, melted
  • 1 egg
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 1.5 cup fresh rhubarb, diced
Topping
  • 0.25 cup sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 375°F and grease an 8x8-inch baking pan so the cake releases cleanly.
  2. Whisk together all-purpose flour, sugar, baking powder, and salt in a large bowl to evenly distribute the leaveners.
  3. Mix melted butter, egg, milk, and vanilla extract in a separate bowl until combined and smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined, keeping the batter tender.
  5. Fold in fresh rhubarb, diced so the pieces stay intact in the crumb.
Bake
  1. Spread the batter into the prepared pan and sprinkle with cinnamon sugar topping for a crisp, golden top.
  2. Bake for 30-35 minutes at 375°F until golden and a toothpick comes out clean.
Cool and serve
  1. Cool for 10 minutes before slicing so the crumb sets and won’t crumble.
  2. Serve warm for the best texture and flavor.

Notes

Pro tip: fold the rhubarb in gently and stop mixing once you don’t see dry flour, so the crumb stays tender. Store leftovers covered in the fridge for up to 3 days; rewarm individual slices in the microwave or oven. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, use half the sugar or swap in a 1:1 baking sweetener that measures like sugar.