Rhubarb Breakfast Cakes

There’s something magical about the combination of sweet and tart flavors that makes these Rhubarb Breakfast Cakes an absolute staple in our household. I first made this recipe on a cool spring morning when we had a surplus of rhubarb from the garden. I was looking for a way to create a breakfast treat that wasn’t just delicious but also made everyone smile as they sat down at the table. Let me tell you, the smell of these cakes baking in the oven — that buttery crumble and the vibrant rhubarb filling — had my family wandering into the kitchen, asking when they’d be ready.

The first bite was enough to seal the deal. The crumbly topping and tender cake contrasted perfectly with the tangy rhubarb, and before I knew it, the entire batch was gone. My kids now ask for these breakfast cakes every time rhubarb season rolls around, and they’ve become our go-to for weekend brunches or special mornings when we need a little extra joy.

These cakes strike that perfect balance of indulgent yet simple. They’re easy to whip up, don’t require any fancy ingredients, and they store well if you’re lucky enough to have leftovers. I truly believe this is the recipe you’ll come back to year after year, whether you’re serving it with a cup of coffee or packing it for a snack on the go.

Let’s get into why these Rhubarb Breakfast Cakes might just be the new favorite in your household, too!

Questions I Often Get Asked About This Recipe

Can I use frozen rhubarb instead of fresh?

Absolutely! Just be sure to thaw it and drain off any excess moisture before adding it to the recipe. This helps maintain the right texture and consistency.

How long do these cakes stay fresh?

They’ll stay fresh for up to 3 days if stored in an airtight container at room temperature. You can also refrigerate them for up to a week.

Can I freeze Rhubarb Breakfast Cakes?

Yes! These cakes freeze beautifully. Just let them cool completely, wrap them tightly, and store them in a freezer-safe bag or container for up to 3 months. Reheat in the oven for best results.

What can I substitute for rhubarb?

If rhubarb isn’t in season, you can swap in strawberries, blueberries, or even a mix of berries for a delicious variation.

Can I make this gluten-free?

Yes! Just substitute the all-purpose flour with your favorite gluten-free flour blend. The texture may be slightly different, but the taste will still be fantastic.

What You Need to Make Rhubarb Breakfast Cakes

Ingredients:

For the Base:

1 cup all-purpose flour

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1/2 tsp salt

For the Filling:

2 cups fresh or frozen rhubarb, chopped

3/4 cup granulated sugar

2 tbsp cornstarch

1 tsp vanilla extract

For the Crumble Topping:

1 cup all-purpose flour

1/2 cup brown sugar

1/2 cup unsalted butter, melted

1/2 tsp cinnamon

Equipment:

9×9 inch baking pan

Mixing bowls

Whisk

Spatula

Oven

How to Make Rhubarb Breakfast Cakes

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper.

Prepare the Base: In a mixing bowl, combine the flour, sugar, and salt. Cut in the softened butter using a fork or your hands until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes and set aside.

Make the Filling: In a medium bowl, toss the chopped rhubarb with sugar, cornstarch, and vanilla extract. Spread the rhubarb mixture evenly over the baked base.

Add the Crumble Topping: In another bowl, mix the flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle this mixture over the rhubarb layer.

Bake: Place the pan in the oven and bake for 35-40 minutes or until the top is golden and the filling is bubbly.

Cool and Serve: Let the cakes cool in the pan before cutting into squares. Enjoy warm or at room temperature!

Tips for Making the Best Rhubarb Breakfast Cakes

Balance the Sweetness: If you prefer a sweeter filling, add an extra tablespoon of sugar to the rhubarb.

Prevent Sogginess: Draining the rhubarb well if using frozen helps keep the base from getting too moist.

Add a Twist: Try adding a sprinkle of chopped nuts like pecans or walnuts to the crumble topping for extra crunch.

Serving Suggestion: A dollop of whipped cream or a scoop of vanilla yogurt pairs beautifully with these cakes.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “A hit with the whole family! My kids loved these, and they were so easy to make. Perfect for busy mornings!” – Jessica M.

⭐️⭐️⭐️⭐️ “Delicious and nostalgic. Reminds me of my grandma’s baking. Next time, I might add a bit of orange zest.” – Karen D.

⭐️⭐️⭐️⭐️⭐️ “Perfect balance of tart and sweet. These are now my favorite way to use rhubarb.” – Linda T.

⭐️⭐️⭐️ “Tasty, but a little crumbly. Might add more butter to the topping next time.” – Mike S.

⭐️⭐️⭐️⭐️⭐️ “Great for brunch gatherings! I made these for a potluck, and they disappeared fast.” – Emily R.

Printable Recipe

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If You Enjoyed This Recipe, Please Share!

If these Rhubarb Breakfast Cakes brought a smile to your table, why not share the joy? Snap a picture and post it on social media — tag your fellow rhubarb lovers and let them know where to find the recipe. There’s nothing better than spreading the love of good food and making mornings just a little bit sweeter!