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Rhubarb Cream Cheese Breakfast Cake

Rhubarb Cream Cheese Breakfast Cake

This cake combines rhubarb and cream cheese for a tasty breakfast treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 people
Calories 350 kcal

Equipment

  • Mixing bowl
  • baking pan

Ingredients
  

Cake

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 2 cups diced rhubarb

Cream Cheese Layer

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla

Streusel

  • ½ cup flour
  • ⅓ cup brown sugar
  • ¼ cup cold butter
  • ½ teaspoon cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a baking pan.
  • In a mixing bowl, combine flour, baking powder, and salt. In another bowl, cream together butter and sugar, then add eggs and vanilla. Mix in the milk and rhubarb. Combine with dry ingredients.
  • In a separate bowl, beat together cream cheese, sugar, egg, and vanilla.
  • In a third bowl, mix flour, brown sugar, cold butter, and cinnamon to form streusel.
  • Layer half of the cake batter in the baking pan, followed by the cream cheese mixture, then the remaining cake batter, and top with streusel.
  • Bake for 45 minutes or until a toothpick comes out clean.

Notes

Let the cake cool before serving. It pairs well with coffee.
Keyword breakfast cake, Dessert Cake, Rhubarb Cream Cheese Breakfast Cake