Strawberry Rhubarb Breakfast Cake

Strawberry Rhubarb Breakfast Cake is a delicious, inviting treat that brings together the tartness of rhubarb and the sweet, juicy flavor of strawberries. This cake is perfect for breakfast, brunch, or even as a sweet snack. The combination of fresh fruits and fluffy cake makes it a delightful option for starting your day or enjoying with friends and family.

The vibrant colors of the strawberries and rhubarb create a visually appealing dish that will impress anyone at your table. The almond flour adds a unique nutty flavor and texture, enhancing the overall taste. This cake is also wonderfully moist, thanks to the buttermilk, which adds a perfect richness to each slice. Whether you enjoy it plain or with a sprinkle of powder sugar, Strawberry Rhubarb Breakfast Cake will surely become a favorite recipe in your collection.

As the aroma of this cake bakes fills your kitchen, it will be tough to resist indulging in a slice straight out of the oven. Pair it with coffee or tea, and you have a perfect combination that brightens any morning.

Ingredients about Strawberry Rhubarb Breakfast Cake

List of ingredients with measurements

To make Strawberry Rhubarb Breakfast Cake, you will need the following ingredients:

• Nonstick baking spray
• 2 cups all-purpose flour
• 1/2 cup almond flour
• 1 tsp kosher salt
• 1/2 tsp baking soda
• 1 cup unsalted butter, at room temperature
• 2 cups plus 2 tablespoons granulated sugar, divided (plus more for dusting, optional)
• 3 large eggs
• 1/2 tsp almond extract
• 1 cup buttermilk
• 3 cups finely chopped fresh rhubarb or frozen rhubarb, thawed and drained, divided
• 3 cups sliced fresh strawberries, divided

Optional ingredient substitutions

If you find yourself without an ingredient or looking to make adjustments, here are some alternative options:

• All-purpose flour: You can use a gluten-free flour blend in place of regular all-purpose flour if you’re avoiding gluten.
• Almond flour: For a nut-free option, consider using oat flour or more all-purpose flour.
• Buttermilk: In a pinch, mix 1 tablespoon of lemon juice or vinegar with milk to create a buttermilk substitute.
• Fresh fruits: If strawberries or rhubarb are out of season, you could swap in frozen versions or try different fruits like blueberries or peaches for a twist.

How to Make Strawberry Rhubarb Breakfast Cake

Step 1: Prepare the baking pan

Preheat your oven to 350 degrees F (175 degrees C). Use nonstick baking spray to grease a 13 x 9 inch baking pan. To enhance ease of serving later, line the pan with parchment paper, leaving a 2-inch overhang on both long sides. This will act as a handle when lifting the cake out of the pan later.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, almond flour, kosher salt, and baking soda until well combined. This step ensures that the leavening agents are evenly distributed throughout the flour, contributing to an even rise when baking.

Step 3: Cream the butter and sugar

In another large bowl, take the room temperature unsalted butter and beat it with 2 cups of granulated sugar using an electric mixer. Beat on medium speed until the mixture is light and fluffy, which should take around 4 minutes. This aeration is important for the cake’s texture. Once fluffy, add the eggs one at a time, mixing well after each addition. Finally, add in the almond extract and blend it until combined.

Step 4: Combine the wet and dry ingredients

Now, it’s time to incorporate the dry ingredients into the wet mixture. Start by adding half of the flour mixture to the butter and egg mixture, beating on low speed until just combined. Then, pour in the buttermilk and mix again. Finally, add the remaining dry ingredients and beat on low speed until everything is mixed well without overmixing.

Step 5: Add the fruits

Gently fold in 2 cups of finely chopped rhubarb and 2 cups of sliced strawberries into the batter using a spatula. This will help preserve the delicate structure of the fruits while mixing. Once incorporated, pour the batter into the prepared baking pan.

Step 6: Prepare for baking

Spread the batter out evenly in the pan. On top of the batter, sprinkle the remaining 1 cup of rhubarb, followed by the remaining 1 cup of strawberries. Finish off with the remaining 2 tablespoons of sugar, which will create a lovely sweet crust on the top of the cake as it bakes.

Step 7: Bake

Put the pan in the preheated oven and bake for about 65 to 75 minutes. The cake is ready when it turns a light golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Once baked, let it cool completely in the pan before using the parchment paper to carefully lift the cake out and place it on a wire rack.

Step 8: Final touches

If desired, you can dust the cooled cake with powdered sugar for an extra touch of sweetness before slicing and serving.

How to Serve Strawberry Rhubarb Breakfast Cake

Best ways to serve Strawberry Rhubarb Breakfast Cake

Strawberry Rhubarb Breakfast Cake is versatile in serving options. It can be presented as a beautiful centerpiece for brunch, complemented by fresh fruit and a side of whipped cream or yogurt. You can serve slices warm, at room temperature, or even chilled, depending on personal preference.

Serving suggestions or pairings

For a delightful experience, consider pairing your cake with a cup of fresh brewed coffee or tea. The flavors of the cake will be beautifully balanced with a hot beverage. Additionally, serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a sweet dessert treat.

How to Store Strawberry Rhubarb Breakfast Cake

Proper storage methods

To keep your Strawberry Rhubarb Breakfast Cake fresh, store it in an airtight container at room temperature for up to three days. If you want it to last longer, consider wrapping it tightly in plastic wrap and refrigerating it for up to a week.

Tips for reheating or freezing

If you decide to freeze the cake, it’s best to slice it first. Place slices in a single layer on a baking sheet to freeze for a couple of hours. Once firm, wrap each slice tightly in plastic wrap before placing them in a freezer-safe bag or container. To reheat, simply thaw slices in the refrigerator overnight and warm them in the microwave for about 15-20 seconds or enjoy them cold.

Tips to Make Strawberry Rhubarb Breakfast Cake

Common mistakes to avoid

One common mistake is overmixing the batter after adding the flour. This can lead to a tough cake texture. It’s crucial to mix until just combined when adding dry ingredients. Additionally, ensure you measure your flour correctly to avoid a dry cake. Always fluff up the flour first before spooning it into a measuring cup.

Helpful tips for better results

For the best results, use room temperature ingredients, especially the butter and eggs. This helps to create a better emulsification, which results in a lighter cake. If using frozen rhubarb, make sure it is thawed and well-drained to avoid adding excess moisture to the batter. Furthermore, allow the cake to cool completely in the pan before removing to minimize any breakage.

Variations of Strawberry Rhubarb Breakfast Cake

Suggested variations or twists on the recipe

There are many ways to give this basic recipe a twist. You could add spices like cinnamon or nutmeg for added warmth, or even a little lemon zest for brightness. Consider adding nuts, such as chopped walnuts or pecans, for an added crunch.

Adjustments for dietary preferences

For those with dietary restrictions, this recipe can be easily modified. For a vegan version, you can replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use plant-based butter and milk. To make it lower in sugar, try using a sugar substitute or reducing the amount of granulated sugar in the cake. Lastly, this recipe can also be made gluten-free by switching to a certified gluten-free flour blend.

FAQs

What can I do if the dish isn’t turning out right?

If your cake isn’t turning out as expected, check your oven temperature with an oven thermometer to ensure it’s accurate. Also, consider whether the baking time was adequate; cakes can sometimes require additional time depending on home oven variations. If it’s too dry, be sure not to overbake, and if it’s too dense, make sure you are measuring flour correctly and not overmixing the dough.

Can I make this ahead of time?

Absolutely! Strawberry Rhubarb Breakfast Cake holds up well. You can bake it a day in advance, allowing it to cool completely before storing it properly. Just be sure to cover it well to keep it fresh.

What can I substitute for ingredients?

There are various substitutions you can make, such as using Greek yogurt or sour cream instead of buttermilk. For the flours, a combo of all-purpose and coconut flour can also work if you’re looking for a gluten-free alternative. Don’t hesitate to mix in your favorite fruits if rhubarb or strawberries aren’t available.

With these tips and variations, you can enjoy this Strawberry Rhubarb Breakfast Cake in numerous ways, tailoring it to your preferences while still delighting in its deliciously sweet and tangy flavors. Happy baking!

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