Description
A sweet and fruity rhubarb breakfast cake with strawberry filling and crumb topping.
Ingredients
Scale
- ⅔ cup white sugar
- ⅓ cup cornstarch
- 2 cups chopped fresh rhubarb
- 1 package frozen strawberries, thawed
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup butter
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- ¾ cup sugar
- ½ cup flour
- ¼ cup butter
Instructions
- Combine sugar, cornstarch, rhubarb, and strawberries, then cook until thickened.
- Stir in lemon juice and cool.
- Preheat oven to 350°F and grease pan.
- Mix dry ingredients and cut in butter.
- Add buttermilk mixture to form batter.
- Layer batter, filling, and remaining batter.
- Prepare crumb topping and sprinkle over.
- Bake 45–50 minutes until golden.
Notes
- Do not overmix batter.
- Cool filling before layering.
- Optional nuts add texture.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 506
- Sugar: 45
- Sodium: 250
- Fat: 21
- Saturated Fat: 13
- Unsaturated Fat: 6
- Trans Fat: 1
- Carbohydrates: 76
- Fiber: 2
- Protein: 6
- Cholesterol: 80