Description
A simple and delicious rhubarb breakfast cake perfect for starting your day.
Ingredients
Scale
- 2 cups chopped rhubarb
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round baking pan.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add softened butter, milk, egg, and vanilla. Mix until smooth.
- Fold in chopped rhubarb.
- Pour batter into the prepared pan.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- You can substitute some sugar with honey for added flavor.
- Fresh rhubarb works best, but frozen can be used if thawed and drained.
- Serve warm with a dollop of yogurt or whipped cream.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
