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–+ servings

Strawberry Rhubarb Breakfast Cake

Ania
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.
5 from 1 vote

Ingredients
 
 

  • 1/2 cups unsalted butter softened
  • 3/4 cups white sugar
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1/2 cup yogurt or kefir or buttermilk*, room temperature
  • 1 tbsp vanilla
  • 2 cups all-purpose flour + 1 tbsp for dusting
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon optional
  • 1 cup fresh rhubarb sliced, about 100g
  • 1 cup fresh strawberries sliced, about 100g

Instructions
 

  • Preheat the oven to 350℉. Line a 9x9 pan with parchment paper and set aside. Chop the strawberries and rhubarb into small pieces (about 1-2 cm thickness) and set aside to use later.
    1 cup fresh rhubarb, 1 cup fresh strawberries
  • In a medium-sized bowl, mix together the dry ingredients. Set aside.
    2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp cinnamon
  • In a large bowl, add the softened butter and white sugar. Cream together on high using an electric mixer for 2-3 minutes. The mixture should be pale in colour and fluffy. Scrap the sides of the bowl as needed.
    1/2 cups unsalted butter, 3/4 cups white sugar
  • Add in the yogurt, egg, yolk, and vanilla. Continue to mix together on high, for another 2-3 minutes until combined. Scrap the bowl again when needed. The mixture can be curdled and that's totally normal.
    1 egg, 1 egg yolk, 1/2 cup yogurt, 1 tbsp vanilla
  • Add in the dry ingredients. With a spatula, gently fold them together until a soft cake batter forms. Don't over-mix!
  • Into the bowl with the rhubarb and strawberries, add 1 tbsp of flour. Gently toss this around until the flour is evenly coated around them. This will prevent them from sinking to the bottom of the pan as they bake.
  • Add the strawberries and rhubarb into the cake batter and mix a few times until evenly distributed. Don't over-mix!
  • Transfer the batter into the prepared pan and spread evenly. Sprinkle a bit of white sugar on top of the cake (optional, but recommended).
  • Bake the cake for 35-45 minutes. The cake is ready when a toothpick inserted comes out clean. Allow it to cool, slice, and enjoy.

Notes

Buttermilk* You can make buttermilk: Just mix together 1/2 cup of room temperature milk with 1 tbsp of lemon juice or vinegar. Allow it to sit for 10 minutes to activate and then you can use it.