Rhubarb breakfast cake

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2026-08-02
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Measurements of volume on the Moje Wypieki blog: 1 cup (250 ml), 1 tablespoon (15 ml), 1 teaspoon (5 ml).
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Rhubarb breakfast cake

This rhubarb breakfast cake is a wonderful treat for breakfast, brunch, a picnic or any sweet start to the day. It’s a simple butter cake made with buttermilk, which gives it a beautifully soft and fluffy crumb, while a sprinkling of sugar before baking creates a delicious crisp crust. Highly recommended!

Ingredients for the rhubarb breakfast cake:

  • 115 g unsalted butter
  • 160 g caster sugar
  • 1 large egg
  • finely grated zest of 1 lemon
  • 125 ml buttermilk
  • 270 g plain flour
  • 2 teaspoons baking powder
  • 250 g rhubarb, cut into pieces (do not peel)
  • extra caster sugar, for sprinkling

All the ingredients should be at room temperature.

In the bowl of a stand mixer, beat the butter and sugar until pale and fluffy. Add the egg and lemon zest and beat until combined. (The mixture may curdle at this stage, but that’s perfectly normal and won’t affect the finished cake.) Sift the flour and baking powder directly into the bowl, add the buttermilk and gently fold everything together with a spatula until just combined. Do not overmix. Fold in the rhubarb.

Line a 10.5 × 21 cm loaf tin (13 × 23 cm at the top) with baking paper. Alternatively, bake the cake in a round tin if you prefer a shallower cake that bakes more quickly. Transfer the batter to the tin and level the top. Sprinkle with a thin layer of extra sugar.

Bake at 175°C for about 60 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool before serving.

Enjoy!

Rhubarb breakfast cake

Recipe source: The View from Great Island, adapted from the original recipe. 

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