Rhubarb Breakfast Cake
I tried this recipe on a whim to use up some rhubarb I had cut, baked not for breakfast, but as a dessert. It was a smashing success and disappeared at an alarming rate! You can be sure we will make this multiple times in the future, likely over the winter with the frozen rhubarb, and again in the spring when we have fresh rhubarb again.
- 1/2 cup half and half
- 1 tsp lemon juice
- 1 stick 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
- Set oven to 350 F. Lightly butter a 9×9 square baking pan. Can also line the pan with parchment paper with overhanging ends to more easily lift out the cooled cake.
- 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 in 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: batter is on the thick side.
- Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for 40-45 min or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it.
- Let the cake cool slightly before cutting.
Recipe obtained from The View from Great Island http://theviewfromgreatisland.com