Eating in Season: Rhubarb Breakfast Cake

As kids, we mostly ate rhubarb raw, fresh from the garden and dipped in white sugar.  We have many go-to recipes that use this fast-growing plant, like Rhubarb Breakfast Cake, which I personally think is quite suitable for breakfast or dessert! 

Ingredients

• 1/2 cup buttermilk (see substitution below)
  
• 1/2 cup unsalted butter at 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
• 2 tsp baking powder
• 1 tsp salt
• 2 cups thinly sliced rhubarb

Instructions

• Preheat the oven to 350F 
• Grease a 9×9 square baking pan
• In a large bowl, cream the soft butter and sugar until fluffy
• Beat in the egg and vanilla
• Toss the rhubarb with 1-2 tbsp of the flour to coat it well
• In a separate bowl whisk together the remaining flour, baking powder, and salt.
• Add the dry ingredients to the creamed mixture alternately with the buttermilk.  Mix well, but don't overmix.
• Fold in the rhubarb.
• Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar if desired.
• Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out dry.
• Serve warm.

Substitutions:

• If you don't have buttermilk, substitute 1/2 cup half and half, cream, or milk, plus 1 tsp lemon juice or white vinegar.  (Skim milk will not be great.)  Mix as your first step and set aside.
• For a dairy-free version, substitute 1/2 cup almond milk plus 1 tsp apple cider vinegar
• If you don't have butter or need to be dairy-free, margarine can be used, but soft margarine won't give quite the same final texture. I have also used half margarine and half shortening. You could also try coconut oil plus about a tsp of extra water.