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Easy Rhubarb Breakfast Cake

This easy rhubarb breakfast cake is a tender crumb coffee cake with tart rhubarb pieces and a cinnamon sugar topping. Bake in an 8x8 pan for a golden, sliceable morning treat that’s ready with minimal effort.
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Prep Time 15 minutes
Cook Time 35 minutes
cooling 10 minutes
Total Time 1 hour
Servings: 9 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 375°F and grease an 8x8-inch baking pan, ensuring the surface is lightly coated so the cake releases cleanly.
  2. Whisk together all-purpose flour, sugar, baking powder, and salt in a large bowl until evenly combined and no dry pockets remain.
  3. In a separate bowl, mix melted butter, egg, milk, and vanilla extract until combined and smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in diced fresh rhubarb to distribute the pieces through the batter.
  5. Spread the batter into the prepared pan and sprinkle the cinnamon sugar topping (sugar and cinnamon) over the surface for a speckled crust.
  6. Bake at 375°F for 30-35 minutes until golden and a toothpick comes out clean, with the edges set and the center no longer wet.
Cool and serve
  1. Cool the cake for 10 minutes before slicing so the crumb sets and the rhubarb stays intact in each piece.
  2. Slice and serve warm for the best tender crumb texture and bright tart fruit flavor.

Notes

For even rhubarb distribution, fold the diced fruit in gently and stop mixing as soon as no flour streaks remain—overmixing can toughen the crumb. Store covered in the refrigerator for up to 3 days; rewarm individual slices in the microwave for 10-20 seconds. Freezing is yes: wrap cooled slices and freeze up to 2 months, thaw overnight in the fridge. If you want a lower-sugar option, substitute a portion of the sugar with an equal-measure baking sweetener blend designed to caramelize.