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Rhubarb Breakfast Cake Recipe

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This recipe for Rhubarb Breakfast Cake is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup half and half
1 tsp. lemon juice
1 stick unsalted butter, room temperature
1 cup granulated sugar plus 2 tsp. for sprinkling
1 large egg, at room temperature
1 1/2 tsp. vanilla extract
2 cups all purpose flour, reserve 1 Tbsp. to toss with rhubarb
2 tsp. baking powder
1 tsp. salt
2 cups thinly sliced rhubarb
Directions:
Directions:
Preheat oven to 350. Lightly butter a 9x9 square baking pan. Stir the lemon juice into the half and half and set aside. Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary. Add 1 Tbsp. of the flour to the rhubarb and toss well. Whisk together the remaining flour, baking powder, and salt. Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in. Finally add the rest of the flour and blend just until combined, don't over mix. Fold in the rhubarb. Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the turns golden and a toothpick in the center comes out clean. Let the cake cool slightly before cutting. Serves 12.

 

 

 

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