Easy One Bowl Rhubarb Breakfast Cake

Photo Credit: The View From Great Island

This rhubarb breakfast cake recipe is a fun breakfast idea you are sure to love. This classic cake recipe is packed with jammy bits of sweet/tart rhubarb, and it’s a nice day to start your day. This fun breakfast idea can be enjoyed throughout the day. The texture of this cake is perfect, it’s not too sweet, and the tart rhubarb gives the cake recipe a unique flavor. You can use other fruit like berries in this rhubarb breakfast cake recipe. You can also try chopped banana. Another tip is to mix the topping sugar with a touch of cinnamon for a nice hint of spice. For a lower fat option for this fun breakfast idea you can try buttermilk in place of the half and half and lemon. Half Greek yogurt and half milk would also work, too. For the full step by step cake recipe, you'll want to take a look at the View From the Great Island site.

Rhubarb is the star of this fun breakfast idea. The vegetable comes into season in April, peaking in April and May and is available throughout the summer. Hothouse rhubarb is available from January through to June. You want to choose fresh rhubarb that has firm, crisp stalks and shiny skins. You want to avoid stalks that are limp that have blemishes and split ends. Look for rhubarb that has small leaves which indicate a younger plant, but you don’t want to eat them, as the leaves contain oxalic acid which is toxic. Remove the leaves from the rhubarb stalks before storing. Rhubarb stalks can be stored in the refrigerator for up to a week in a sealed plastic bag. Don’t cut the rhubarb until you are ready to use it or the rhubarb will dry out. You can, however, freeze the cut rhubarb stalks in airtight bags. Rhubarb can also be purchased either canned or frozen.

How to Prep Rhubarb. After trimming off the toxic outer leaves, wash the rhubarb stalks and then pat them dry. Remove any blemishes easily with a vegetable peeler. Sometimes the stems of wild rhubarb are more fibrous. To remove the fibrous strings, cut a small slit at one end of the rhubarb stalk. Hold the edge of the slit and then peel it back, taking any stringy fibers with it. Cut the rhubarb stalks into whatever size pieces you need for the cake recipe or dessert recipe. Avoid cooking the rhubarb in iron, copper or aluminum pans because of the acidity of the rhubarb will react with these metals which will lead to discoloration. Instead, you want to choose enamelled cast iron, non-stick coated aluminum anodized or glass.

Use rhubarb in sauce recipes, sorbets and smoothies. Rhubarb is a vegetable that can be made into sweet sauces that are perfect served over ice cream. To make rhubarb sauce in a saucepan, you want to combine diced fresh rhubarb, sugar or sweetener of your choice, water and a pinch of nutmeg. Bring the ingredients to a boil and then reduce the heat and simmer, uncovered, for about 10 minutes or until the rhubarb is tender. Remove from the rhubarb from the heat and add in some vanilla extract. Instead of a topping, you can also use rhubarb as the main ingredient to help make ice cream or sorbet recipes. Another great way to enjoy rhubarb is to drink it. Start your day off with a refreshing and pretty strawberry rhubarb smoothie. You will find this fun breakfast idea at The View From Great Island site. On the site, you will find cake recipes, dessert recipes, fun breakfast ideas, main dish recipes, side dish recipes, and so much more. **

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