Rhubarb Streusel Breakfast Cake


This is a beautiful and simple cake I often make in the morning in springtime.   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.

Rhubarb Streusel 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