Rhubarb Breakfast Cake – Easy Golden Crumb Delight (5-Star)

Name: Rhubarb Breakfast Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12 servings
Cuisine: American
Ingredients: 1/2 cup flour; 1/2 cup cornmeal; 1/4 cup sugar; 2 tablespoons brown sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3 tablespoons butter, chilled; 1 whole egg, lightly beaten; 1/2 cup butter, room temperature; 1 cup flour; 1 1/3 cups cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 5 cups rhubarb (can substitute 1–2 cups with berries); 1/4 teaspoon ground ginger; 1 teaspoon ground cinnamon; 3/4 cup sugar; 1 cup buttermilk; 1/2 cup yogurt or sour cream; 4 large eggs

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Some mornings, I need more than just coffee to get me going—I need something warm, tender, and full of real flavor. That’s exactly why rhubarb breakfast cake has become one of my go-to spring bakes. It’s hearty without being heavy, gently sweet, and bright with just the right amount of tartness from fresh rhubarb. And the crumble topping? Don’t even get me started. It’s the kind of breakfast that makes getting out of bed feel like a reward, not a chore.

I first baked this cake when I had a fridge full of rhubarb and no plan. I was looking to stretch a batch beyond the usual pie or crisp and stumbled into something better. Imagine the cozy texture of cornbread, but softer—moist from buttermilk and yogurt, sweetened with a little brown sugar, and bursting with rhubarb in every bite. I added a handful of strawberries once, and it turned into a whole new thing. Whether you use all rhubarb or blend in other fruits, this breakfast cake is endlessly flexible.

This cake also reminds me of the homemade sauces and bars I keep stocked each spring. If you’ve never tried pairing this with a spoonful of rhubarb sauce, you’re in for a treat. And if you’ve already baked my rhubarb shortbread bars, then you know this fruit is magic when combined with butter and a little love.

What Makes a Great Rhubarb Breakfast Cake?

A Tender Cake With Personality

There are a few key players that make this recipe shine. First, there’s the cornmeal. It gives the cake a subtle texture and depth you won’t find in most breakfast bakes. Then there’s the buttermilk and yogurt combo—they keep the crumb moist and just tangy enough to complement the fruit. And, of course, there’s rhubarb. Whether you use it all or swap in a cup or two of berries, peaches, or apples, the fruit softens into sweet-tart perfection as it bakes.

This isn’t a dry cake you dunk into coffee. It’s the kind of breakfast you savor. It fills your kitchen with the smell of butter and spice and makes enough to share—or to slice and snack on all week.

A Crumb Topping That Actually Matters

What makes this cake feel truly breakfast-worthy is the buttery crumble on top. A mix of flour, cornmeal, two kinds of sugar, and just enough butter, the topping bakes into a golden crust that contrasts beautifully with the soft interior. It’s more than a garnish—it’s part of the experience.

Best of all, the crumb can be made ahead of time. I like to whip it up the night before, then assemble and bake the cake fresh in the morning. The aroma alone is worth it. You can even bake it in two loaf pans—one to eat now, one to freeze for later.

How to Make the Best Rhubarb Breakfast Cake

The Ingredients That Make This Cake Shine

This isn’t your average breakfast cake—it’s tender, crumbly, and layered with flavor in every bite. The base is rich with butter and eggs, balanced with cornmeal for a golden hue and slight crunch. The rhubarb (and any other fruit you toss in) turns jammy as it bakes, giving the whole cake a soft, fruity center. Here’s what you’ll need:

Crumble Topping

1/2 cup flour
1/2 cup cornmeal
1/4 cup sugar
2 tablespoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter, chilled
1 whole egg, lightly beaten

Cake Batter

1/2 cup butter, room temperature
1 cup flour
1 1/3 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
5 cups chopped rhubarb (swap up to 2 cups with berries or stone fruit)
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 cup sugar
1 cup buttermilk
1/2 cup yogurt or sour cream
4 large eggs, added one at a time

Step-by-Step Instructions

To Make the Crumb Topping

In a medium bowl, whisk the flour, cornmeal, sugars, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until you get pea-sized crumbs. Stir in the beaten egg until the mixture begins to clump. Cover and refrigerate while preparing the batter—this helps keep the crumb crisp as it bakes.

To Make the Cake

Preheat your oven to 350°F. Lightly butter and flour a 13×9-inch baking dish or two loaf pans. In a small bowl, toss the rhubarb with cinnamon, ginger, and 1/4 cup sugar. Set it aside to macerate while you work.

In another medium bowl, whisk the remaining flour, cornmeal, baking powder, and salt. In a separate bowl, mix the buttermilk and yogurt until smooth.

Using a stand mixer with a whisk attachment, beat the softened butter with the remaining sugar until light and fluffy. Add eggs one at a time, beating well between each addition. Reduce speed to low and alternate adding the dry mixture and buttermilk mixture, starting and ending with dry ingredients. Finally, fold in the rhubarb mixture.

Pour the batter into your prepared pan and sprinkle the chilled crumb topping evenly over the top. Bake for about 1 hour, or until golden and a toothpick inserted in the center comes out clean. Let cool on a wire rack for at least 20 minutes before slicing.

Sofia’s Tips for the Perfect Rhubarb Breakfast Cake

Fresh or frozen rhubarb: You can use either! If frozen, don’t thaw—just add it straight to the bowl.
Other fruits: Try raspberries, sliced strawberries, or diced apples for a twist.
Make ahead: The crumb topping can be made 2–3 days in advance. The baked cake also freezes beautifully.
Serve with: A dollop of crème fraîche or a spoonful of rhubarb sauce brings it to the next level.

This recipe is a great way to celebrate the rhubarb season—and it keeps well, too. Whether it’s part of a lazy Sunday brunch or a packed weekday breakfast, rhubarb breakfast cake delivers comfort and flavor every time. Don’t be surprised if you find yourself reaching for a second slice before the coffee’s done brewing.

If you love baking with rhubarb, be sure to try the rhubarb shortbread bars—they’re every bit as satisfying, with a sweet, tart kick you’ll crave again and again.

How to Store and Serve Rhubarb Breakfast Cake

Best Ways to Enjoy It

One of the reasons I love rhubarb breakfast cake is that it’s flexible. Serve it warm out of the oven, slightly cooled, or even the next day—it holds its shape and flavor beautifully. I often make it ahead on a Saturday evening, then enjoy it throughout the week. For a café-style finish, I like to dust it with powdered sugar or serve it with a dollop of yogurt and a spoonful of rhubarb sauce.

This cake also makes a lovely addition to a brunch table. Pair it with scrambled eggs, fruit salad, or even crispy bacon for a sweet-savory balance. And if you’re the kind of person who craves dessert for breakfast, this is your dream dish. It’s indulgent but not too rich, with just enough fruit and texture to keep it interesting.

How to Store It

Let your cake cool completely before wrapping or storing. If left at room temperature, it stays fresh for up to two days when covered tightly. For longer storage, refrigerate it—especially if your kitchen runs warm. The crumb topping will soften slightly in the fridge but still tastes amazing.

You can also freeze this cake. Just wrap individual slices or whole portions tightly in plastic wrap, then place them in a zip-top freezer bag. It freezes well for up to two months. Reheat in the oven or toaster oven to bring back the freshly-baked texture.

Final Thoughts: A Breakfast Cake You’ll Make Again and Again

This rhubarb breakfast cake has become one of those recipes I reach for every time spring rolls around. It’s forgiving, full of flavor, and easy to customize. Whether you’re baking for a lazy morning, a brunch with friends, or just want something sweet that doesn’t feel over the top, this cake checks all the boxes.

With a golden crumb, warm spices, and tart rhubarb in every bite, it’s exactly what a morning cake should be. Try it once, and I promise it’ll earn a permanent spot in your seasonal baking list. And when you’re ready to double the rhubarb fun, don’t miss my rhubarb shortbread bars—they’re buttery, bright, and just as easy to love.

Frequently Asked Questions About Rhubarb Breakfast Cake

What to serve with rhubarb cake?

Fresh fruit, whipped cream, or a creamy topping like Greek yogurt all pair well. I also love a drizzle of rhubarb sauce to double down on the flavor. For savory pairings, serve it with eggs or breakfast sausage for a satisfying contrast.

Does rhubarb cake need to be refrigerated?

If you’re serving it within a day or two, it can stay at room temperature. But if your home is warm or humid, or you want it to last longer, refrigerate it in an airtight container for up to 5 days.

Can you put raw rhubarb in a cake?

Yes! That’s the beauty of rhubarb—it softens and releases its tart flavor as it bakes. There’s no need to cook it first. Just chop it small and toss it with a little sugar and spice before folding it into the batter.

Can frozen rhubarb be used in baking?

Absolutely. Frozen rhubarb works great in cakes. Just use it straight from the freezer and avoid thawing it to prevent sogginess. You might want to add a tablespoon of flour to the batter to absorb any extra moisture.

Rhubarb Breakfast Cake: Moist, Golden & Perfectly Tart