Rhubarb Breakfast Cake by
Ingredients
2 cups Veggie Box rhubarb, thinly sliced
1/2 cup half & half + 1 tsp lemon juice OR or 1/2 cup buttermilk
1/2 cup unsalted butter, room temperature
1 cup granulated sugar, + 2 tsp
1 large egg, room temperature
1 1/2 tsp vanilla extract
2 cups all purpose flour, reserve 1 tbsp
2 tsp baking powder
1 tsp salt
Instructions
Preheat oven to 350F and butter a 9x9 pan (optional: line with parchment paper for easier removal). Stir lemon juice and half and half, set aside. Rinse rhubarb, remove any leaves or strings, then cut into 1/4 pieces on the bias (diagonally). Toss rhubarb with reserved 1 tbsp flour.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk remaining flour, baking powder, and salt. Add half of dry mix to creamed butter and combine. Add all of half and half mix and combine (or buttermilk). Add remaining flour mix and combine. Fold in thinly sliced rhubarb. Batter will be thick!
Spread batter evenly in the pan and sprinkle the top with 2 tsp sugar. Bake for 40-45 minutes, or until cake is golden and a toothpick inserted into the center comes out cleanly. Let cool 30 mins before cutting.
Recipe adapted from TheViewFromGreatIsland.com
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk remaining flour, baking powder, and salt. Add half of dry mix to creamed butter and combine. Add all of half and half mix and combine (or buttermilk). Add remaining flour mix and combine. Fold in thinly sliced rhubarb. Batter will be thick!
Spread batter evenly in the pan and sprinkle the top with 2 tsp sugar. Bake for 40-45 minutes, or until cake is golden and a toothpick inserted into the center comes out cleanly. Let cool 30 mins before cutting.
Recipe adapted from TheViewFromGreatIsland.com