This Rhubarb Breakfast Cake is loaded with soft bits of tart rhubarb and it goes GREAT with your morning coffee.
Ingredients List:
1/2 cup Half and Half, Cream or Buttermilk
1 teaspoon Lemon Juice
1/2 cup Unsalted Butter (room temperature)
1 cup Granulated Sugar (plus 2 teaspoons for sprinkling)
1 large Egg (room temperature)
1 1/2 teaspoons Vanilla Extract
2 cups All-Purpose Flour (plus 1 tablespoon to toss with rhubarb)
2 teaspoons Baking Powder
2 cups Rhubarb (thinly sliced)
Preheat oven to 350 degrees.
Lightly butter a 9x9 square baking dish.
Stir the Lemon Juice and the 1/2 and 1/2 together and set aside.
Cream the soft Butter and Sugar in a stand mixer until fluffy and yellow.
Beat in the Egg and Vanilla.
Scrape the sides of the bowl as necessary.
Take 1 tablespoon of Flour and toss with the Rhubarb.
Whisk together the remaining Flour, Baking Powder, and Salt.
Add 1/2 the flour mixture to the bowl and blend in.
Add all the 1/2 and 1/2 and blend in.
Add the rest of the Flour and blend just until combined. Do not overmix.
This batter is THICK
Fold in the rhubarb.
Spread the batter into the prepared baking dish.
Sprinkle top evenly with the reserved 2 teaspoons of Sugar.
Bake for 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out clean.
Let the cake cool slightly before cutting.
Note: I used my home-canned rhubarb for this recipe. Fresh rhubarb won't make the cake quite so swirly.