Get ready to transform your ordinary breakfast routine with this mouthwatering Glazed Strawberry Rhubarb Breakfast Cake that promises to tantalize your taste buds and elevate your morning meal. Imagine cutting into a perfectly moist cake bursting with juicy strawberries and tangy rhubarb, topped with a zesty lemon glaze that will make your breakfast feel like a gourmet experience. This isn't just a cake - it's a morning game-changer that combines the perfect balance of sweet, tart, and absolutely delicious flavors that will have everyone at your table begging for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup diced strawberries
- 1 cup diced rhubarb
- 3/4 cup milk
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt until well combined.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with milk. Mix until just combined, being careful not to overmix.
- Gently fold in diced strawberries and rhubarb, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice in a small bowl until smooth.
- Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to naturally run down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Fruit Preparation: Pat your diced strawberries and rhubarb dry with paper towels to prevent excess moisture from making the cake soggy.
- Even Distribution: Gently fold fruits into the batter to prevent sinking and ensure every bite has fruit.
- Check for Doneness: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Let the cake cool completely before glazing to prevent the lemon glaze from melting.
- Storage Tip: This cake stays fresh for 2-3 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 5g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 65mg
