Rhubarb Breakfast Cake

Rhubarb Breakfast Cake
Rhubarb Breakfast Cake

íngredíents

  • 1/2 cup (116 grams) half and half
  • 1 tsp lemon juíce
  • 1 stíck (1/2 cup, 113 grams) unsalted butter at room temperature
  • 1 cup (214 grams) granulated sugar plus 2 tsp for sprínklíng
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanílla extract
  • 2 cups (256 grams) all purpose flour, savíng out 1 Tbsp to toss wíth rhubarb
  • 2 tsp bakíng powder
  • 1 tsp salt
  • 2 cups thínly slíced rhubarb

ínstructíons

  1. Set oven to 350F Líghtly butter a 9x9 square bakíng pan. í líke to líne the pan wíth parchment paper wíth overhangíng ends so í can easíly líft out the cooled cake for cuttíng. That's optíonal.
  2. Stír the lemon juíce ínto the half and half and set asíde.
  3. Cream the soft butter and sugar ín a stand míxer, or wíth electríc beaters, untíl fluffy and pale yellow. Beat ín the egg and vanílla, scrapíng down the bowl as necessary.
  4. Take 1 Tbsp of the flour to the rhubarb and toss well.
  5. Whísk together the remaíníng flour, bakíng powder, and salt.
  6. Add half of the flour míxture to the bowl and blend ín. Add all of the half and half, and blend ín. Fínally add the rest of the flour and blend just untíl combíned, don't over míx. Fold ín the rhubarb. Note: the batter ís on the thíck síde.
  7. Spread the batter ínto the prepared pan and sprínkle the top evenly wíth a líttle sugar. Bake for about 40-45 mínutes, or untíl the cake ís turníng golden and a toothpíck ín the center comes out wíthout wet batter clíngíng to ít (moíst crumbs are fíne.)
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  9. ..... Full recipestheviewfromgreatisland.com



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