Name: Rhubarb Ricotta Breakfast Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup ricotta cheese; 1/2 cup sugar; 1/4 cup butter, softened; 2 eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 1/2 cups chopped rhubarb; Powdered sugar for dusting (optional)

Jump to Recipe·Print Recipe

There is nothing quite like the scent of warm sugar and roasted rhubarb filling the kitchen first thing in the morning, or the tender crumb of a cake that still feels slightly warm beneath a dusting of powdered sugarthis Rhubarb Ricotta Breakfast Cake brings that comfort to the table. The ricotta keeps the crumb moist and pillowy, while the rhubarb adds bright, tangy pockets that cut through the richness, giving each bite a lively lift. I love how the top edges caramelize just enough to give a gentle chew, and the thin crack across the center is a promise of soft, custardy interior waiting to be shared.

It’s the kind of recipe that mothers and grandmothers reach for when guests are coming, or when a slow weekend morning stretches into an easy, sympathy-generating brunch. A single pan produces a cake that pairs beautifully with a bowl of fruit, a steaming pot of coffee, or a simple bowl of yogurt on the side, making it a classic comfort food perfect for family gatherings. If you enjoy rustic, unfussy desserts that feel like home, you might also like a simple rhubarb ricotta dump cake that leans into the same bright flavors with even less fuss. It’s precisely the sort of thing you slice and set beside a platter of eggs or a pot of soup for a cozy evening.

This version is simple and truly foolproof, designed for busy mornings and hands that prefer straightforward steps. You won’t need any special equipment beyond a bowl, whisk, and a 9-inch round pan, and the batter comes together quicklymix until smooth, fold in the rhubarb, and you’re ready to bake. It’s dependable, forgiving, and the texture is reliably tender every time, making it a great go-to when you want something that tastes like love without a lot of effort.

Why this recipe works

The harmony in this cake comes down to texture and balance, and that’s where it shines. Ricotta brings a gentle, creamy moisture that keeps the crumb soft without being heavy. Unlike butter-heavy cakes that can feel dense by the second day, ricotta gives an almost custard-like elasticity to the interior, so slices remain tender even after chilling overnight. The butter and sugar creamed together contribute structure and a bit of lift, while the eggs bind and enrich the batter, creating a fine crumb that still feels substantial slice after slice.

Rhubarb’s role is to provide bright, tart pockets that balance the richness. Chopped into small pieces, the rhubarb distributes evenly through the batter, so each bite offers an interplay of sweet and tang. The baking powder gives a gentle rise, producing a cake that’s not overly airy but light enough to feel breakfast-appropriate. A pinch of salt pulls the flavors into focus, highlighting both the ricotta’s creaminess and the rhubarb’s acidity. Because the ingredients are simple and familiar, there’s less chance of overworking the batter; mixing until just combined keeps the crumb tender.

Ease of cooking is another reason this recipe succeeds. The method requires only a few bowls and straightforward steps that reduce the risk of mistakes you see in more technical cakesno separate syrup, no folding in stiffly whipped egg whites, no tempering. The biggest joy is watching the top take on a pale golden hue and the rhubarb pieces soften and streak the cake with rosy color. If you ever find yourself wondering what to bring to a potluck or how to make a morning feel special, this cake answers both with minimal fuss. For a different citrus note alongside the ricotta, consider a companion recipe like an almond lemon ricotta cake with lemon glaze for when you want a brighter, more lemon-forward option at the same table.

How to prepare Rhubarb Ricotta Breakfast Cake

Before you start, gather your ingredients and set the ricotta and butter out to soften slightly so they blend together easily. Preheat the oven and grease your panthis is a quick recipe, and being organized makes it even easier. You’ll cream together the ricotta, sugar, and butter until smooth, then add the eggs and vanilla. In another bowl you’ll whisk the dry ingredients, and then you’ll fold those dry bits into the wet mixture until they are just combined. The most satisfying part of the process is folding in the chopped rhubarb: seeing those pink pieces speckle the batter promises a bright, tangy bite in every slice.

Take a moment to scrape the bowl clean as you pour the batter into the prepared pan; smoothing the top gently with the back of a spoon feels like setting a small sceneready to be baked and shared. While the cake is in the oven, the house will fill with a gentle, warm scent that often inspires a cup of tea or a quick call to a friend to say you’ve got something special coming out of the oven. Once baked, allow it to cool slightly before dusting with powdered sugar if you like. The result is a simple, lovely morning cake that feels like an embrace.

Ingredients

1 cup ricotta cheese
1/2 cup sugar
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups chopped rhubarb
Powdered sugar for dusting (optional)

Instructions

Preheat the oven to 350°F (175°C).
Grease a 9-inch round cake pan.
In a large bowl, cream together the ricotta cheese, sugar, and butter until smooth.
Beat in the eggs one at a time.
Stir in the vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the ricotta mixture.
Mix until just combined.
Fold in the chopped rhubarb.
Pour the batter into the prepared cake pan.
Spread the batter evenly.
Bake for 30 to 35 minutes.
A toothpick inserted in the center should come out clean.
Allow the cake to cool before dusting with powdered sugar.
Serve at room temperature or slightly warm.

Serving ideas

Serve slices of this cake alongside simple, complementary plates to make a full breakfast or light brunch. Three ideas that are easy and homey:

A bowl of plain or honey-sweetened yogurt with fresh berries.
A platter of soft scrambled eggs with chives for a savory counterpoint.
A small salad of baby greens tossed in a light vinaigrette to bring brightness.

For a drink pairing, a pot of freshly brewed coffee or a carafe of lightly steeped teasuch as Earl Grey or a mild greenwill match the cake’s richness and rhubarb tang nicely. A sparkling water with a lemon slice is another refreshing option if you prefer something non-caffeinated.

Storing this recipe

Store leftover cake in an airtight container in the refrigerator for up to four days; the ricotta helps maintain moistness but refrigeration keeps it fresh and prevents any dairy-related spoilage. If you want to freeze slices, wrap each slice tightly in plastic wrap and then place in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator, then bring to room temperature or warm gently in a low oven (about 300°F / 150°C) for 10 to 15 minutes, covered with foil to avoid drying the surface.

To reheat single slices, a microwave works wellheat on medium power for 20 to 30 seconds to avoid overheating the ricotta. For a crisper top, place a slice on a baking sheet in a 325°F oven for 8 to 10 minutes. If you dust with powdered sugar, add that after reheating so it doesn’t melt away.

Helpful tips

Tip 1 Measure and mix with care: Use level measurements for flour to avoid a dry cake. Spoon the flour into the measuring cup and level it with a knife rather than scooping directly with the cup, which compacts the flour and can make the batter too stiff. When combining wet and dry ingredients, mix until just combined; overmixing can develop the gluten in the flour and yield a tougher crumb. The goal is a tender, slightly springy texture, not a dense loaf.

Tip 2 Cut rhubarb pieces small and uniform: Chop the rhubarb into bite-sized pieces, about 1/4- to 1/2-inch pieces, so they distribute evenly rather than sinking into one spot. If the rhubarb is especially tart, you can toss it with a tablespoon of sugar and let it sit for a few minutes before folding it into the batterthis slightly mellows the edge without losing the bright flavor. If your rhubarb is very watery, pat it lightly on a towel to remove excess moisture so it won’t thin the batter.

Tip 3 Watch the bake time and test gently: Oven temperatures vary, so start checking the cake a few minutes before the lower end of the bake time. A toothpick inserted near the center should come out clean or with a few moist crumbs; if there’s wet batter, give it a few more minutes. If the top is browning too quickly but the center is still unset, tent the pan loosely with foil to protect the top while the center finishes baking. Also, let the cake cool slightly in the pan before unmolding; it firms up and is less likely to break, especially with the tender ricotta crumb.

Beyond these, trust your instincts. This recipe is forgiving: if your butter was a touch too soft or your eggs a touch too large, the cake will still turn out charming and comforting. Serve it with pride, and store extras for tea the next daythose are often the best slices.

Recipe variations

Add citrus zest: Stir in the zest of one lemon or orange to the batter for a fragrant citrus lift that complements the rhubarb’s tartness.
Streusel topping: Sprinkle a simple oat-and-brown-sugar streusel over the batter before baking for a crunchy contrast to the tender crumb.
Berry swap: Mix in 1 cup of halved strawberries or raspberries with the rhubarb for a sweet-tart fruit combination that makes the cake more jewel-toned and summery.

Frequently asked questions

Helpful Q and A

Q: Can I use frozen rhubarb in this cake?
A: Yes, you can use frozen rhubarb. Thaw and drain it well, then pat dry to remove excess moisture before folding into the batter so the cake doesn’t become soggy.

Q: Can I replace ricotta with cream cheese?
A: You can substitute cream cheese, but it changes the texture and flavorcream cheese is denser and tangier, so use it at room temperature and beat until smooth; the cake will be slightly heavier.

Q: How do I prevent the rhubarb from sinking?
A: Toss the chopped rhubarb with a tablespoon of flour before folding it into the batter. This gives the pieces a light coating that helps them stay suspended in the cake as it bakes.

Q: Is this cake suitable for freezing?
A: Yes, slices freeze well for up to three months when wrapped tightly. Thaw overnight in the fridge and warm gently before serving for the best texture.

Conclusion

This Rhubarb Ricotta Breakfast Cake is a small, comforting celebrationeasy to make, tender in texture, and lively with rhubarb brightness. If you’d like another take on a rival rhubarb-and-ricotta combination, you can compare techniques and inspiration at Rhubarb Ricotta Cake – Liz The Chef. Serve it for Sunday morning company or tuck a slice into your day whenever you need a little reminder of home.

Rhubarb Ricotta Breakfast Cake