This Strawberry-Rhubarb Breakfast Cake is a delightful morning treat that’s sweet, tangy, and bursting with fresh flavors. Perfectly moist with juicy strawberries and rhubarb baked into a tender crumb, this cake feels indulgent yet light. It’s ideal for brunch gatherings, lazy weekends, or as a comforting dessert with a cup of coffee.
Why You’ll Love This Recipe
- Seasonal Ingredients: Celebrate spring and summer with the fresh, bright flavors of strawberries and rhubarb.
- Easy to Make: No complicated steps or equipment needed—perfect for beginner bakers.
- Versatile Treat: Enjoy it as breakfast, brunch, or dessert.
- Crowd-Pleaser: The perfect combination of sweet and tart that everyone will love.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup diced rhubarb (fresh or frozen, thawed)
- 1 cup diced strawberries
- For the Topping:
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
Step-by-Step Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish and line with parchment paper if desired for easy removal.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in Fruit:
- Gently fold in the diced rhubarb and strawberries, being careful not to overmix.
- Transfer to Pan and Add Topping:
- Pour the batter into the prepared baking dish, spreading it evenly. In a small bowl, mix the sugar and cinnamon for the topping and sprinkle it evenly over the cake.
- Bake:
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve:
- Slice and serve warm or at room temperature.
Serving Suggestions
- Serve with a dollop of whipped cream or a drizzle of vanilla glaze.
- Pair with a hot cup of coffee or tea for a comforting breakfast or brunch.
- Add a scoop of vanilla ice cream for a decadent dessert.
Variations
- Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend.
- Extra Sweetness: Add 1/4 cup of brown sugar to the batter for a caramel-like flavor.
- Nutty Addition: Sprinkle slivered almonds or chopped pecans on top before baking for added crunch.
- Mixed Berries: Replace the rhubarb with more strawberries or mix in blueberries or raspberries.
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. Warm slices in the microwave before serving.
- Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.
FAQ
1. Can I use frozen fruit for this recipe?
Yes, frozen strawberries and rhubarb work well. Thaw and drain them before adding to the batter.
2. What can I use instead of buttermilk?
You can use regular milk with a tablespoon of lemon juice or vinegar to mimic buttermilk.
3. Can I make this recipe dairy-free?
Substitute the butter with a plant-based alternative and use dairy-free milk with vinegar in place of buttermilk.
4. How do I prevent the fruit from sinking?
Toss the diced fruit in a tablespoon of flour before folding it into the batter.
5. Can I double the recipe?
Yes, simply double the ingredients and bake in a 9×13-inch pan, adjusting the baking time as needed.
