Strawberry Rhubarb Breakfast Cake

This strawberry rhubarb breakfast cake is such an easy cake to make. It's got a soft crumb and is such a delicious cake to make during the season.

I've made a lot of breakfast cakes, and this one has got to be my favourite. The pairing of sweet strawberries with tangy rhubarb is such a classic! My family loves this cake, and I hope you will too!

The cake comes together with a few simple ingredients you probably already have. It's a light and tender cake with so much flavour!

I sprinkled a bit of white sugar on top of the cake before baking. It adds just the right amount of sweetness when you bite into the cake.

For more breakfast cakes, try Rhubarb Oatmeal Breakfast Cake, Banana Oatmeal Breakfast Cake, and Applesauce Oatmeal Breakfast Cake.

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• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• Check out these recipes
• Strawberry Rhubarb Breakfast Cake

Ingredients Notes

Here are a few key ingredients used in this breakfast cake. For the full detailed list with measurements, scroll to the recipe card below.

• Butter - I use unsalted butter. This will be softened.
• Flour - I used all-purpose flour.
• Eggs - Make sure they are at room temperature before beginning.
• Leavening agents - Both baking soda and powder are used. Double check that they aren't expired.
• Rhubarb - I used bright pink fresh rhubarb, and sliced them into small pieces. You can use any colour rhubarb, the taste will still be the same.
• Strawberries - Make sure to use ripe strawberries so they are nice and sweet. Slice them into small pieces.
• White sugar - Granulated white sugar and not powdered sugar!
• Yogurt - I used a full-fat plain yogurt. You can also use kefir or buttermilk. To make buttermilk at home, use 1/2 cup of room temperature milk mixed with 1 tbsp of lemon juice. Place this on your counter to activate for at least 10 minutes before using.

Step by step instructions

Here is how to make and bake this Strawberry Rhubarb Breakfast Cake. You will need a 9×9 baking pan lined with parchment paper, an electric hand-held mixer, 2 mixing bowls, and a spatula.

Step 1 - Mix dry ingredients. In a bowl, add the dry ingredients; flour, baking soda, baking powder, cinnamon, and cornstarch. Stir together to combine, and set aside for later. Slice the strawberries and rhubarb into small pieces (1-2 cm) and set aside as well.

Step 2 - Cream the butter and sugar. In a large bowl, add the softened butter and white sugar. Cream together on high with an electric mixer for 2-3 minutes until pale and fluffy. Make sure to scrap the sides of the bowl as needed.

Step 3 - Add wet ingredients. Add in the egg, yolk, vanilla, and yogurt. Continue to cream together on high speed until well combined, another 2-3 minutes. Scrap the bowl when necessary. The mixture may be curdled and that's ok.

Step 4 - Add dry ingredients. Add the dry ingredients into the wet. Using a spatula, gently fold to create a soft cake batter. Don't over-mix!

Step 5 - Add in fruit. Into the bowl with the strawberries and rhubarb, add 1 tbsp of flour and gently toss around to evenly coat them with the flour. Then add them into the bowl and mix in a few times until evenly distributed. Don't over-mix!

Step 6 - Transfer and bake. Add the batter into the prepared pan and spread evenly. Sprinkle extra white sugar on top if desired.

Bake the cake for 35-45 minutes or until a toothpick inserted in the middle comes out clean. Allow it to cool, slice, and enjoy.

This strawberry rhubarb breakfast cake is best served fresh or within the next few days. It stays good in the refrigerator in an airtight container for up to 5 days.

Expert Baking Tips

Here are a few tips from my kitchen to yours

• Use a gram scale. The easiest way to over-measure your dry ingredients is by using cups. A gram scale helps ensure you don't make any mistakes. You can toggle between cups and grams on the recipe card below.
• Use room temperature ingredients. This is important in every recipe. If the ingredients are cold, they won't work the way we want them to.

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