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Rhubarb Breakfast Cake

Rhubarb breakfast cake with a tender, studded crumb and a cinnamon crumble topping. Baked in a 9x9 pan until golden, then cooled briefly so the rhubarb sets for neat squares.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling 15 minutes
Total Time 1 hour 10 minutes
Servings: 9 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For cake
  • 1.5 cup all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup butter, melted
  • 1 egg
  • 0.75 cup milk
  • 1 tsp vanilla extract
  • 2 cup fresh rhubarb, diced
For topping
  • 0.33 cup brown sugar
  • 0.25 cup all-purpose flour
  • 2 tbsp butter, cold
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 9x9 inch baking pan

Method
 

Prep and make the cake batter
  1. Preheat the oven to 350°F and grease a 9x9-inch baking pan so the cake releases easily.
  2. Whisk together all-purpose flour, sugar, baking powder, and salt until evenly combined.
  3. Mix melted butter, egg, milk, and vanilla extract in a separate bowl until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in the diced rhubarb.
  5. Spread the batter into the prepared pan and level the top.
Make the crumble topping and bake
  1. For topping, mix brown sugar, all-purpose flour, and cinnamon, then cut in the cold butter until crumbly.
  2. Sprinkle the cinnamon crumble evenly over the batter so it bakes into a golden crust.
  3. Bake at 350°F for 35-40 minutes, until golden and a toothpick comes out clean (about the last 5 minutes check closely).
Cool and serve
  1. Cool the cake for 15 minutes, letting the center finish setting and the crumb hold together.
  2. Serve warm for the best contrast between tender cake and crunchy crumble.

Notes

Pro tip: dice the rhubarb into small, even pieces so it distributes without creating wet pockets. Store covered in the refrigerator up to 4 days and rewarm individual squares. Freezing is yes—freeze cooled cake portions up to 2 months and thaw overnight in the fridge. For a dairy-light option, use plant-based butter and unsweetened plant milk in equal amounts for a similar texture.