Washington State Fair Blue Ribbon: Brown Sugar Rhubarb Breakfast Cake

This rhubarb cake was honored with a blue ribbon at the Washington State Fair this week as “Best Coffee Cake” by Dillanos Coffee Roasters.   Thank you Dillanos for the win!   This particular win also came with a generous cash gift also and a pound of coffee.   I think this cake might also be very good with chunks of Granny Smith apple in the fall and I intend to give it a try.   I saved several stalks of rhubarb from my own garden in order to be able to make this the first week in September:



This is a beautiful and simple cake I often make in the morning.   It takes only minutes to assemble and can also be made with whole wheat flour.   Perfect for those few stalks of rhubarb leftover from a pie.  I find one large stalk of rhubarb is typically about 3/4 – 1 C chopped.

Brown Sugar Rhubarb Breakfast Cake

¾ C light brown sugar, packed
¾ C sugar
½ C Butter, room temperature
1 tsp vanilla
1 egg
1 C milk
2 C Flour
1 tsp baking soda
½ tsp cinnamon
1 ½ C chopped Rhubarb


2/3 C whole oats
2/3 C brown sugar
1/3 C Flour
4 T butter, melted

Preheat oven to 350.   Grease with shortening and then flour two loaf pans.   Cream butter & sugars until light & fluffy.   Add vanilla, egg and milk.   Blend.   In separate bowl, mix dry ingredients.   Chop Rhubarb into 1/2″ bits and toss with dry ingredients.   Mix dry and wet ingredients until just blended.    Combine topping ingredients and sprinkle over the top of loaves.   Bake 350 for 35 – 40 minutes.


Chopped Rhubarb, typically I slice the rhubarb lengthwise once or twice depending on the stalk, and then chop in 1/2 – 3/4″ bits


Floured Rhubarb – coat all the pieces and then mix quickly with wet ingredients, taking care not to overmix


Loaf pans with cake, streusel topping added and ready to bake


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