Thanks Tammy, I just featured your nice comment on my homepage . 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); I knew I had to make this cake as soon as I saw the recipe. Please advise. The flavor is good but it impossible to eat without some tea to wash down each bite. I think this cake would freeze ok, Diana, but if you’re concerned about finding rhubarb in a month, you might consider slicing and freezing the rhubarb, then using it from frozen. This has become my favourite summer cake! It’s known as ‘half cream’ in the UK, Made it today I have been baking with coconut sugar ,which is less sweet but still delicious.Great recipe , thank you. Directions. I presume this is done before adding the flour mix. It was easy to make and my two year old granddaughter loves to bake with me so this will be fun to play with as I have other fruits ripen this summer. Now you need to freeze some rhubarb so you can make this all year long . What is half and half. I didn’t have a 9″ x 9″ pan, and I just happened to use a bundt pan, and it worked well, but it shortened the cooking time to 30 minutes. If you want to try a gf version, best use a reliable gluten free baking mix. 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 will definitely make this again with the rest of the rhubarb I froze from my CSA, but I won’t be making any icing to drizzle on it & I’ll share it with friends at a brunch or other social gathering instead of with my kids! This cake is wonderful!! The outside edges taste FABULOUS and I will be trying it again. I won't judge you if you sprinkle on more than the recipe calls for. Great served cold as a snacking cake, or warm from the oven with a … However it won't last a month, as I discovered when I went to get mine out of the fridge and it had rotted. Feel free to reduce the baking powder, I think I’ve read that some people can detect baking powder more than others. You could easily sub out rhubarb for just about any other fruit and it will still slay. Do you slice them long way or cut them every half inch or so the other way? I’ve missed out on rhubarb for a lot of years since I never tried it as a child. My husband wasn’t thrilled with it so I am hoping he will like this cake. Absolutely delicious & moist, thought with that amount of sugar it would be a little too sweet but the rhubarb tartness makes it just perfect. Add a spoon of yogurt on the side? I could tell as soon as I was spreading it in the pan that it was going to be amazing. Note: do not eat rhubarb leaves. if ( permalink == url ) { You say 1 cup of sugar is 214 grams, then 2 cups of flour is 256 grams. Let cake cool on a wire rack before inverting onto a cake stand or platter. 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. Home » Breakfast » Easy Rhubarb Breakfast Cake. Take a chunk out of anyone’s Rhubarb plant, put it in the ground where it will get a fair amount full sun and regular watering. It isn’t, the rhubarb acts like a berry in this case, and the liquid it does give off just makes the cake moist. To get you fired up about good food! Excellent. Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Even a small difference in temperature can really throw the timing off. https://www.bbcgoodfood.com/howto/guide/top-10-rhubarb-recipes I used a 5oz jar Oui Lemon Yogurt (my fav. Other fruit like berries work beautifully in this rhubarb breakfast cake. Have fun with your rhubarb this season . Sue, thank you for sharing this! Now that is what I call a great way to start the day! Or is the sugar measurement wrong? I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. I used one cup strawberries & one cup rhubarb my kids loved it & everyone wanted seconds! Assuming your frozen rhubarb is already cut, I’d use it straight from frozen. I don’t know how much of a difference that will make but I hope not much! You can always get the printer version by clicking the little ‘print’ button in the upper right of the recipe, Faith. What is hope but deceiving? My rhubarb is still under some snow, so it will be a while here. Hope you get to try it again for better results. I was not disappointed! It is one of my favorites with a cup of coffee! Thank you! You could also prep most of it the night before so it would be super quick in the morning. Rhubarb freezes beautifully. So get ready. No half and half in the house, but reconstituted nonfat dry milk was perfect, and I had to use a quarter cup Egg Beaters for the egg. Yum!! var url = document.URL; Really easy looks good and tastes delish . I don’t think there’s higher praise to a cook or a baker than when one who is a master at one or both, requests a copy of the source of deliciousness. I know the feeling Stacy! Half and half is a light cream product, basically half heavy cream and half milk, Judi. Yes, you can use Greek yogurt, and you can also use the lemon juice if you like, but not necessary. I had a recipe for Rhubarb Tea bread that was similar but had a cup of walnuts, I would use a mix of walnut pieces mixed with walnut flour. 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