Strawberry-Rhubarb Breakfast Cake Will Make Everyone Spring Out Of Bed

Life’s too short not to have cake for breakfast. As much as we like a hearty, savory meal in the morning, sometimes we all deserve to indulge in something sweet. And for the times you’re not in the mood to fuss over a waffle iron or spend all morning flipping pancakes, a breakfast cake is the perfect solution.

If you love our lemon-blueberry breakfast cake as much as we do, then you’ll love its sweet and spring-forward cousin: the strawberry-rhubarb breakfast cake. This tender, almond-scented cake is studded with bright red strawberries and tart, jammy rhubarb. It combines all the best qualities of a muffin with the ease of a sheet cake. It’s hard to stop at just one slice.

Those familiar with baking muffins may know that fruit likes to sink to the bottom of your batter. To make sure every bite is full of strawberry-rhubarb flavor, we fold some of the fruit into the cake and sprinkle more on top. And we also dust the surface with some extra sugar to add a bit of sparkle.

This breakfast cake is perfect for feeding a crowd, which makes it a staple for any holiday brunch or even prepping a grab-and-go breakfast to enjoy all week. Just store it in an airtight container, then pop it in the fridge for up to 5 days.

Did you try making this? Let us know how it went in the comments!

Yields: 12 servings

Prep Time: 30 mins

Total Time: 2 hours


  • Nonstick baking spray

  • 2 c.

    (240 g.) all-purpose flour

  • 1/2 c.

    (60 g.) almond flour

  • 1 tsp.

    kosher salt

  • 1/2 tsp.

    baking soda

  • 1 c.

    (2 sticks) unsalted butter, room temperature

  • 1 c.

    (200 g.) plus 2 tbsp. granulated sugar, divided, plus more for dusting (optional)

  • 1/2 tsp.

    almond extract

  • 3

    large eggs

  • 1 c.


  • 3 c.

    finely chopped fresh rhubarb (from about 4 stalks) or frozen rhubarb, thawed and drained, divided

  • 3 c.

    sliced strawberries (from about 1 lb.), divided


  1. Preheat oven to 350°. Grease a 13” x 9” pan with baking spray. Line with parchment, leaving a 2" overhang on both long sides.

  2. In a large bowl, whisk all-purpose flour, almond flour, salt, and baking soda until combined.

  3. In another large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the paddle attachment), beat butter and 2 cups granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Add almond extract and beat until combined.

  4. Add half of dry ingredients and beat on low speed until just combined. Add buttermilk and remaining dry ingredients. Continue to beat on low speed until just combined. Fold 2 cups rhubarb and 2 cups strawberries into batter.

  5. Spread batter into prepared pan. Sprinkle with remaining 1 cup rhubarb, 1 cup strawberries, and 2 tablespoons granulated sugar.

  6. Bake cake until light golden and a tester inserted into the center comes out clean, 65 to 75 minutes. Let cool completely in pan.

  7. Using parchment overhang, lift cake out of pan. Dust with more granulated sugar, if desired, before slicing.

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