Strawberry-Rhubarb Breakfast Cake
Strawberry-Rhubarb Breakfast Cake is a delightful treat that beautifully balances the sweetness of strawberries with the tartness of rhubarb, all enveloped in a moist, buttery cake. Perfect for brunch or a cozy afternoon snack, this cake is sure to impress everyone at your table. With its stunning colors and irresistible aroma, it’s not just a dish but a memory-maker that brings friends and family together.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup fresh strawberries, sliced
- 1 cup fresh rhubarb, chopped
- 3/4 cup granulated sugar (divided)
- 2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Toss sliced strawberries and chopped rhubarb with 1/4 cup sugar; set aside.
- In a bowl, whisk together flour and baking powder.
- Cream butter and remaining sugar until fluffy; add eggs one at a time followed by vanilla.
- Gradually mix in dry ingredients and milk until just combined.
- Fold in the fruit mixture gently.
- Pour batter into the prepared pan and bake for 40-45 minutes or until golden brown.
- Cool for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 230
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: - For added flavor, consider using cinnamon or nutmeg. - You can substitute rhubarb with apples or peaches for a different twist. - This cake can be stored at room temperature for up to three days or refrigerated for up to one week.