It can be made into sauces, compotes, jams, or pie fillings, among other things. Note: do not eat rhubarb leaves. It is one of my favorites with a cup of coffee! https://www.tasteofhome.com/recipes/royal-rhubarb-coffee-cake Thanks Jane . Sure, Ellen. I have tried adding frozen fruit to cakes and it retards the cooking and creates a heavy, doughy result because it chills the batter. , What a great recipe for rhubarb and very easy to make! It’s a 5 star recipe for me. Now you need to freeze some rhubarb so you can make this all year long . 1 cup granulated sugar. It’s my first time cooking with rhubarb and this cake definitely made me a convert! Used buttermilk as I had no half and half or cream. Add half of the flour mixture to the bowl and blend in. I think you could use single cream, or a mixture of single cream and whole milk. I’m new to this. Even with the method to put the lemon juice in the half and half and set aside. Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I always make Strawberry-Rhubarb Pie for the boy, it's his very favorite. Looks so good! And you add the lemon juice to the half and half, and then set aside because you won’t need it until later in the recipe. We got some rhubarb from a friend & I found your recipe online. url = url.replace( /#/, "" ); Could this recipe be baked in muffin cups, and reducing the bake time? Just a couple of days Katie. (Norway is THE land of baking AND he is a chef). The creamer should be no problem, and I think the coconut oil should work, especially if you use it in the solid form. Why yes, yes it can and this cake is proof of that. Baking… In most cases there’s no need to thaw the rhubarb when you want to use it for cooking. Wondering if the cake can be frozen after I cook it? I’m German living in the UK, perhaps that explains why we don’t get it? Sure, you can freeze it, just be sure to wrap it well. Basically is this what I consider a 24/7 cake - good at any time on any day. You’ll just need a few stalks of rhubarb for this breakfast cake recipe, enough to make 2 cups of thin slices. 1 large egg. I would stick with a granulated sugar substitute Trish, maybe maple sugar? I had to bake it longer, and it was still falling apart. hi! I didn’t have quite enough for this but used some strawberries to make up the difference and it turned out beautifully. This is in the oven now and smells wonderful, however, as I was putting the ingredients away I realized that I forgot to add the vanilla! If you like to pair your rhubarb with strawberries, try my STRAWBERRY RHUBARB COBBLER ~ it’s a classic. Sue, half and half is single cream. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.). Easy to make, Ideal recipe for disorganised idiotic men. I also make a Strawberry-Rhubarb Crumble, do you see a pattern here? Thank you in advance. You know I love this one! You could easily sub out rhubarb for just about any other fruit and it will still slay. i will try it with the rhubarb and I would like to try different fruits but I don’t know how much I would put in. I always made this bread for my book clubs bake sale and it was always very popular and I would sell it out every time. Thank you for sharing. Hi! Do you slice them long way or cut them every half inch or so the other way? Heavy cream is the same as double cream. Sue, thank you for sharing this! The moment I see some at my local market I’m coming back to try this recipe! So get ready. It still is warm and I have eaten about 4 pieces.! And if you don’t have half and half (coffee cream), try mixing a 1/4 cup of milk with a 1/4 cup of sour cream. I’m writing to thank you because for all the digging and searching I’ve done for uses of rhubarb, how to care for the plant, and how to keep it, your post is the first I’ve seen with how to freeze it. Hi Sue, this recipe sounds amazing. Nice idea to use cinnamon and everybody should have a rhubarb plant in their yard! 1 1/2 teaspoons vanilla extract. After making a double batch of Sue’s yummy rhubarb butter, I had just enough rhubarb left to make this breakfast cake, and it’s another winner. Rhubarb is so easy to grow! I really liked the recipe, I took it to my recipe book). « Easter 2020... | I was confused by your comment so I went back to the post, and I never mention one-bowl, but there it was on the pin! Oh good, I hate it when I lose track of great recipes , Sue, thank you very much! Privacy Policy. We may live without friends; This recipe is definitely a keeper. The sugar on top is just the crunchiest best. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. Each ingredient has a different weight, for instance a cup of sugar weighs more than a cup of flour. Great recipe.. Made this recipe for the first time tonight, loved it! *Next time I’m adding pecans*. The outside edges taste FABULOUS and I will be trying it again. Finally add the rest of the flour and blend just until combined, don't over mix. Yum!! Do you think this could be made without dairy? In a small bowl combine lemon juice and half and half. Thank you. I replaced some of the flour with Almond Meal – I felt it lightened the crumb and it tastes nice with the Rhubarb. The result was a delicious cake and the whole family enjoyed the result. Tart, garden-fresh rhubarb and a sweet sugary topping make this cake perfection. Chop the rhubarb into small pieces and stir … Or is the sugar measurement wrong? Delish! Much appreciated! (Trying to maximize my beauty sleep). If you want to try a gf version, best use a reliable gluten free baking mix. :et cake cool for about 15 minutes before running a knife around the side of the pan and releasing the pan. Neighbour gave me some rhubarb so looked for a simple recipe to start with and found this one. window.location=permalink+"?pintix=1"; The clump of roots divide easily with a spade, shovel or just about anything else. Just the right balance of sweetness and tart. function callPin(permalink) { yup it is yummy sandy mixture crud oh well win some lose some will try with a different flour next time. Perfect. I subbed 1 cup of strawberries for 1 c of rhubarb but made no other changes. Putting the thinly sliced rhubarb into a plastic bag and shaking it up with a bit of flour will keep it from sinking in the batter when it's baked. The finished cake texture and taste went beyond expectations: DEEEELISH!!! Light, fluffy and oh so tasty! I also love that it’s not sickly sweet. Thank you so much for sharing! Half and half is a product that is half whole milk and half heavy cream. Overall, great recipe!! HOwever, we don’t drink cow milk here. I could also see this as the perfect “come over for coffee ” treat. var query = window.location.search.substring(1); thank you. Thanks for the recipe, it looks amazing. Just made it & it got rave reviews, even from my finicky dad! Bake for about 40 to 45 minutes, or until the cake is a golden brown and a toothpick inserted into the center comes out clean. Let cake cool completely before cutting (but if you must dive in, go ahead, I can never wait!) (You can speed the cooling process up a bit in the freezer.) I will let you know how it goes. Why doesn’t that happen with frozen rhubarb? Thanks for recipe–I pinned it:), Hi, Can I use 2% Lactaid Milk instead of the half/half? Wondering about the 2 cups of “thinly sliced rhubarb.” What does thinly sliced look like? It’s actually really easy to make this recipe. Would it be possible to make the batter the evening before and then pop it in the oven the next morning? This breakfast cake is a great way to start your day, or to round out your lunch, or to enjoy as an afternoon snack, or even as dessert after dinner with a side of ice cream. rhubarb, liquid honey, cardamom, pistachios, greek yogurt, vanilla powder and 1 more Squared Rhubarb and Blueberries Croustimoelleux On dine chez Nanou blueberries, chopped almonds, sugar, butter, flour, egg yolks and 3 more Hope this makes sense. I used brown sugar and cinnamon on top. Half and half is an American product, it’s half milk, and half cream. | Save to del.icio.us. Didn’t bother adding ingredients separately, just put them all together in my kitchen aid and popped it in the oven. Thanks for that great info Sheila, I don’t know if anyone else has successfully made it gf, so that’s useful to know. My grandmother used to cook rhubarb and serve it as a dessert. I’ll try to figure out a better way, I never know if people would prefer an image for reference, or not. Thanks again! Bake until cake is golden on top and browned around the sides, this will take between 40-45 minutes. Bravo! Looking forward to making it but want to get it right! | Found this recipe but didn’t have rhubarb, then remembered seeing some growing in my neighbors garden. Added crushed hazelnuts just because we had some. Waiting to taste this, I had forgotten it was rhubarb season and I love experimenting with it. Yes, you can use Greek yogurt, and you can also use the lemon juice if you like, but not necessary. Anyway, I have cut down on the sugar by about 1/4 cup and I don’t sprinkle any on the top either. I increased the ingredients by 50% and baked in a 9×13. we may live without books; I know the feeling Stacy! Yay ! I’ll work on getting an on/off button for the images, at least. You want a little air flow, but not so much that it dries out. Yum! Half and Half is an American product that is basically half heavy cream and half milk. Yes, definitely a come over for coffee kind of recipe, my favorite kind! } else { hello there… this looks interesting but whatdo you mean by half and half in the ingriediants? Hi Sue. Tossed with flour while still frozen and added to recipe.”  ~  Tammy, *this recipe is adapted from Alexandra’s Kitchen. Other fruit like berries work beautifully in this rhubarb breakfast cake. Prepare your cake tin by greasing it with oil or … Half and half is half cream, half whole milk Sheila. | Corona Quilt #7... ». Being a quilter for over 30 years, I've learned one thing that's for sure (as my good friend Ops - short for Oprah - would say) and that's this: You can't go wrong if you buy too much! Really good flavour & texture. The View from Great Island is a participant in the Amazon Services LLC Associates Program. © 2020 The View From Great Island. Loved this recipe. Really great texture and taste! I was not disappointed! I have so much rhubarb, and I am always looking for recipes. I didn’t know there was another person that loved rhubarb like I do!!! All Rights Reserved. Pinning! I would make this again! [email protected]. What does half and half mean? It soon became apparent to me that I needed help in the rhubarb department! Is that a problem in this recipe? Mix in rhubarb by hand. Thank you! You could use some almond flour, but just almond flour wouldn’t have enough structure, I don’t think. Add baking power and salt and mix. ???? You could also prep most of it the night before so it would be super quick in the morning. The red color is beautiful, but green rhubarb will give you wonderful flavor too. Bill. Take 1 Tbsp of the flour to the rhubarb and toss well. can you please explain what ‘half and half’ is? And then there’s that slightly crunchy sugary crust ~ this cake is divine. My husband wasn’t thrilled with it so I am hoping he will like this cake. Would you recommend an airtight container or something with a looser top so it can breathe? Loved the flavor of this cake, but it came out very dense and gluey. Thanks will be looking at a few more recipes now cheers. Hiya! Main My Rhubarb Breakfast Cake is a classic, puffed up, fruity snack cake ~ the kind your grandma made, if you were lucky. Thanks! How long do they usually keep fresh for you? I planted my Rhubarb in my little rose garden. Hi Sue, I gave my neighbor a rhubarb plant and he gave me this recipe. Thanks! In the meantime, as I struggle to make points match, I'm happily trying to cover every bed, sofa, and chair in my house with a quilt - that's normal, right? Thanks for another winner, Sue! It was fluffy and soft. We eat it as dessert. I love rhubarb. My husband and I loved it. What is half and half. My Rhubarb Breakfast Cake is a classic, puffed up, fruity snack cake ~ the kind your grandma made, if you were lucky. Sue, Do you think this would work with almond flour? Beat in the egg and vanilla, scraping down the bowl as necessary. You can make it yourself by just mixing whole milk with heavy cream . It’s soft and moist and the rhubarb is fragrant. var e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','https://static.typepad.com/.shared//js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e); Trying to find a healthier alternative. I use buttermilk instead of the half & half with lemon juice and dice up the rhubarb stalks (fresh from a coworker!). We still have a lot of snow on the ground so anything that helps it feel spring-like is much appreciated! You had me at breakfast cake! Next time I may add some chopped walnuts. My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. Also try chopped banana. Rhubarb is usually used in desserts like pies, sometimes combined with other fruits like strawberries. Rhubarb varies in color from deep crimson to pale green. I’m going to be using this frequently for the foreseeable future. This gluten-free recipe from KiipFit is the best thing to happen to … I’m so excited for rhubarb season. What fun, there’s nothing like picking your own rhubarb, I did that last week! OMG delicious. I suggest making it as close to enjoying as you can. I haven’t tried it but theoretically is should work. Hoping to make this ahead of time for our next camping trip Breakfast cake all day is a great mantra. Surely rhubarb could stand on its own without any help from strawberry! The Earl of Sandwich. I haven’t made this dish in a while and just did an internet serach and was thrilled to find it again! We treat it like a fruit but it's a veggie so you can consider this healthy and good for you because you're eating veggies! I think I may freeze a bunch of it this year so I never run out. 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