There’s nothing quite like the first bite of a warm, freshly baked cake on a lazy weekend morning. The mellow warmth of almond scents mingling with sweet strawberries and the zesty tang of rhubarb instantly transports me to sun-dappled brunches with friends. This Strawberry-Rhubarb Breakfast Cake is more than just a beautiful centerpiece – it strikes the perfect balance between sweet and tart, making it an ideal way to start your day.
As I prepared this cake recently, my home filled with a comforting aroma that reminded me of grandmother’s kitchen during summer picnics. With a texture reminiscent of a soft muffin but with the grandeur of a sheet cake, it is deceptively easy to make yet impressive enough to wow guests. Whether you’re feeding a crowd or simply indulging in a sweet breakfast treat, this cake will satisfy cravings and leave you wishing for seconds. Plus, it keeps beautifully, allowing those delightful flavors to linger for days. So, let’s dive into this delectable recipe that promises to brighten your mornings!
Why will you love Strawberry-Rhubarb Breakfast Cake?
Freshness Guaranteed: The use of fresh strawberries and rhubarb makes this cake bursting with vibrant flavors, ensuring every bite is a delightful experience.
Easy Preparation: With simple steps and easily accessible ingredients, even novice bakers can whip this up effortlessly—ideal for an inviting brunch!
Perfect for Sharing: This cake serves as a wonderful centerpiece for gatherings; everyone will surely be reaching for seconds!
Versatile Delight: Customize with your favorite fruits, or add nuts for a unique twist—imagine cherries for a flavor upgrade!
Long-Lasting Flavor: Store it easily for up to five days, allowing you to enjoy this delicious cake throughout the week.
Strawberry-Rhubarb Breakfast Cake Ingredients
For the Cake
- All-purpose flour – Provides structure to the cake; toggle it with a gluten-free blend if desired.
- Almond flour – Adds a nutty flavor and moisture; can be replaced with additional all-purpose flour.
- Kosher salt – Enhances overall flavor; you can use regular table salt as an alternative.
- Baking soda – Essential for the cake to rise; always check for freshness to ensure it works.
- Unsalted butter – Creates a rich flavor and tender texture; substitute with margarine if needed.
- Granulated sugar – Sweetens the cake beautifully; brown sugar can deepen the flavor profile.
- Large eggs – Important for structure and moisture; for a plant-based version, consider using a flax egg.
- Almond extract – Enriches the almond flavor; vanilla extract is a great substitution choice.
- Buttermilk – Contributes to moistness and tenderness; substitute with milk mixed with vinegar or yogurt if unavailable.
For the Fruit Filling
- Fresh rhubarb – Delivers a delightful tartness; frozen rhubarb can work if thawed and well-drained.
- Fresh strawberries – Add natural sweetness and moisture; feel free to swap with other berries like blueberries or raspberries.
For Topping
- Sugar – A sprinkle on top before baking gives your cake a lovely sparkle and sweetness; optional but highly recommended!
This Strawberry-Rhubarb Breakfast Cake is sure to be a showstopper at your brunch table!
How to Make Strawberry-Rhubarb Breakfast Cake
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Preheat your oven to 350°F (175°C) and lightly spray a 9×13-inch baking pan with nonstick spray. This prepares the perfect environment for baking.
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Combine the dry ingredients by mixing all-purpose flour, almond flour, kosher salt, and baking soda in a large bowl. Stir well to ensure everything is blended evenly.
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Cream together the unsalted butter and granulated sugar in a separate bowl until light and fluffy, about 3-4 minutes. Add in the eggs and almond extract, mixing until just combined.
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Mix the dry mixture into the wet mixture gradually, alternating with buttermilk. Stir gently until incorporated, being careful not to overmix, so your cake stays tender.
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Fold in the chopped rhubarb and strawberries, reserving a handful of strawberries for the top. Make sure the fruit is evenly distributed throughout the batter.
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Pour the batter into the prepared pan, spreading it out evenly. Top with the reserved strawberries and sprinkle a bit of sugar over the top for sweetness and sparkle.
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Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let it cool slightly before serving.
Optional: Serve warm with a dollop of whipped cream for an extra special touch.
Exact quantities are listed in the recipe card below.
Strawberry-Rhubarb Breakfast Cake Variations & Substitutions
Feel free to explore new flavors and textures to make this cake uniquely yours!
- Berry Blast: Swap rhubarb and strawberries with blueberries or raspberries for a tangy twist. Mix berries together for a burst of color!
- Nutty Delight: Add 1/2 cup of chopped walnuts or pecans for a delightful crunch that complements the soft cake beautifully. The nuts can add a lovely earthiness to each bite.
- Citrusy Kick: Incorporate lemon or orange zest for a refreshing brightness that enhances the cake’s flavors. The citrus aroma will invigorate your kitchen!
- Sweet Substitution: Use brown sugar instead of granulated sugar for a richer, deeper flavor that adds warmth to your cake. It pairs wonderfully with the tartness of the fruit!
- Dairy-Free: Replace buttermilk with plant-based milk mixed with a tablespoon of vinegar for a dairy-free alternative that retains moisture without compromising flavor.
- Chocolate Twist: Fold in 1/2 cup of chocolate chips for a sweet surprise in each slice. Chocolate pairs surprisingly well with the fruity elements!
- Spice It Up: Add a teaspoon of cinnamon or cardamom for a hint of spice that complements the sweetness of the fruit beautifully. These warm spices can add depth to your cake.
- Chill with Chillies: For those who enjoy a little heat, add a pinch of cayenne or chili powder for a surprising kick that will elevate the flavor profile. Just a dash can make all the difference!
Expert Tips for Strawberry-Rhubarb Breakfast Cake
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Fruit Distribution: Ensure the fruit is well-distributed throughout the batter to prevent sinking issues during baking.
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Sugar Sparkle: Dust the top of your cake with a sprinkle of sugar before baking for a delightful sparkle and added sweetness.
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Storage Advice: Keep your Strawberry-Rhubarb Breakfast Cake in an airtight container to maintain its freshness for up to five days.
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Egg Freshness: Always use fresh eggs for better structure and moisture; check the date before use to ensure quality.
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Almond Flavor Swap: If almond extract isn’t available, feel free to replace it with vanilla extract for a subtle yet lovely aroma.
How to Store and Freeze Strawberry-Rhubarb Breakfast Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to keep it fresh and delicious.
Fridge: For extended freshness, refrigerate the cake in a well-wrapped container, where it will remain delightful for up to 5 days.
Freezer: If you want to enjoy it later, freeze slices of the Strawberry-Rhubarb Breakfast Cake wrapped tightly in plastic wrap and then aluminum foil for up to 3 months.
Reheating: To enjoy your cake warm, reheat individual slices in the microwave for 15–20 seconds, or in a toaster oven until warmed through.
Make Ahead Options
These Strawberry-Rhubarb Breakfast Cakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing all the wet and dry ingredients, then store it in an airtight container in the refrigerator. This not only saves time on busy mornings but also allows the flavors to meld beautifully. Just before you’re ready to bake, fold in the fruit and pour the batter into the prepared pan, topping it with the reserved strawberries. For best results, make sure to bake the cake fresh for that just out-of-the-oven warmth, keeping it moist and delicious. Enjoy a delightful breakfast without all the morning rush!
What to Serve with Strawberry-Rhubarb Breakfast Cake?
Indulging in a slice of this delightful cake opens the door to endless brunch possibilities that will thrill your taste buds.
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Whipped Cream: The lightness and natural sweetness of whipped cream perfectly enhance this cake’s fruity flavors, encouraging every bite to be as delightful as the last. A dollop on top transforms it into a show-stopper dessert!
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Vanilla Ice Cream: Every slice becomes a dreamy experience when paired with vanilla ice cream, balancing the cake’s tartness with creamy sweetness. It’s a classic pairing that never fails to please!
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Fresh Berries: A medley of fresh raspberries, blueberries, and strawberries brings out the cake’s flavors and adds a refreshing touch. Not only do they enhance the visual appeal, but they also create a delightful contrast in textures.
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Coffee: A warm cup of coffee complements the cake’s sweetness and nutty notes. The bitterness of the coffee beautifully balances the dessert, perfect for waking up the senses during brunch.
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Herbal Tea: The earthiness of herbal teas like chamomile or peppermint can cleanse the palate between bites, making this cake feel all the more indulgent. Sip on a warm cup alongside your slice for a cozy touch.
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Fruit Salad: A light and bright fruit salad made with seasonal fruits offers a fresh crunch that contrasts beautifully against the soft, moist cake. This vibrant addition will also add a nutritious element to your meal.
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Mimosas: This brunch classic—a mixture of sparkling wine and orange juice—adds a festive twist, making your meal feel like a special occasion. The bubbly nature of mimosas pairs delightfully with the cake for a perfect celebration.
These serving suggestions will enhance your Strawberry-Rhubarb Breakfast Cake, ensuring every brunch experience is as memorable as it is delicious!
Strawberry-Rhubarb Breakfast Cake Recipe FAQs
How do I select ripe strawberries and rhubarb for this cake?
Absolutely! When choosing strawberries, look for bright red berries that are firm and free from dark spots or blemishes. For rhubarb, go for firm stalks that are bright pink or green. Avoid any that are limp or have dark spots, as they won’t provide the best flavor. Fresh produce always makes a significant difference in the final taste of your Strawberry-Rhubarb Breakfast Cake!
What is the best way to store leftovers and how long will they last?
Very! To keep your Strawberry-Rhubarb Breakfast Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to 5 days. Just make sure it’s wrapped well to prevent it from drying out!
Can I freeze Strawberry-Rhubarb Breakfast Cake, and if so, how?
Definitely! To freeze your cake, let it cool completely first. Next, wrap slices tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight, or heat individual slices in the microwave for a quick treat!
What should I do if my cake sinks in the middle?
If your Strawberry-Rhubarb Breakfast Cake sinks, it could be due to overmixing the batter or not using fresh baking soda. To prevent this, mix until just combined and always check your baking soda’s expiration before use. Additionally, be sure to evenly distribute the fruit in the batter to avoid sinking issues. A good trick is to coat the fruit lightly with flour before folding it into the batter, which helps keep it suspended.
Are there any dietary considerations to keep in mind with this recipe?
Yes, consider any allergies especially to nuts or gluten. For a gluten-free version, swap the all-purpose flour with a gluten-free blend, and you can replace the almond flour if nut allergies are a concern. Additionally, you can use a flax egg as a substitute for the egg to make it plant-based. Feel free to adapt this Strawberry-Rhubarb Breakfast Cake recipe to suit your dietary needs!
Can I make this cake in advance for a gathering?
Absolutely! You can bake the Strawberry-Rhubarb Breakfast Cake a day in advance to allow the flavors to deepen. Just be sure to store it in an airtight container. This makes it an excellent choice for those last-minute brunch gatherings! Plus, it’s always a hit when served warm.
Irresistible Strawberry-Rhubarb Breakfast Cake to Brighten Mornings
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and lightly spray a 9x13-inch baking pan with nonstick spray.
- Combine the dry ingredients by mixing all-purpose flour, almond flour, kosher salt, and baking soda in a large bowl.
- Cream together the unsalted butter and granulated sugar in a separate bowl until light and fluffy, about 3-4 minutes.
- Add in the eggs and almond extract, mixing until just combined.
- Mix the dry mixture into the wet mixture gradually, alternating with buttermilk, until incorporated.
- Fold in the chopped rhubarb and strawberries, reserving a handful of strawberries for the top.
- Pour the batter into the prepared pan, spreading it out evenly and topping with reserved strawberries and sugar.
- Bake for 30-35 minutes, or until the cake is golden brown and a toothpick comes out clean.
- Let it cool slightly before serving.