Rhubarb Brunch Cake
A delightful brunch cake featuring tender rhubarb atop moist yellow cake, topped with sugar and cream—perfect for spring gatherings or a sweet morning treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a 9 x 13-inch cake pan.
- In a large bowl, mix and prepare the yellow cake mix according to package directions.
- Pour the batter into the prepared pan.
- Top with sliced rhubarb.
- Sprinkle sugar over the rhubarb.
- Pour cream evenly over the top.
- Bake at 350°F for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Serve warm. Store in the refrigerator.
Tips & Substitutions
For a twist, consider adding a handful of chopped nuts or a sprinkle of cinnamon to the rhubarb layer for added flavor. If you don't have rhubarb, try using fresh strawberries or blueberries instead. Ensure you slice the rhubarb evenly for even cooking, and if using frozen rhubarb, thaw and drain excess moisture before adding it to the cake.
Serving Suggestions
This Rhubarb Brunch Cake is perfect for brunch gatherings or as a delightful afternoon snack. Pair it with a cup of tea or coffee for a comforting treat. It also pairs beautifully with Aunt Maggie'S Chocolate Cake for those who enjoy a variety of flavors at dessert time.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm individual slices in the microwave for about 15-20 seconds. For a delightful dessert, serve with whipped cream or a scoop of vanilla ice cream for a touch of indulgence.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Brunch Cake contains roughly 368 calories, with 4g protein, 23g carbohydrates, and 30g fat. It is an excellent source of vitamin A (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of rhubarb?
Yes, you can substitute rhubarb with fruits like strawberries, raspberries, or blueberries. Just be sure to adjust the sugar based on the sweetness of the fruit you choose. If using sweeter fruits, you may want to reduce the sugar slightly.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on the baking time, as ovens can vary; start checking at the 1-hour mark to avoid overbaking.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Store it covered in the refrigerator, and it will taste just as delicious the next day. Just be sure to let it come to room temperature before serving for the best flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).