Orange Rhubarb Breakfast Cake Recipe


Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexJust EnjoyCuisine
Main IngredientInterest Group


 Granulated sugar1⁄3 Cup (5.33 tbs)
 Unsalted butter1 Tablespoon, softened
 Finely chopped walnuts1⁄2 Cup (8 tbs)
 Freshly grated orange zest1 1⁄2 Teaspoon
 Cinnamon1 Teaspoon
 Packed light brown sugar1 1⁄3 Cup (21.33 tbs)
 Vegetable oil2⁄3 Cup (10.67 tbs)
 Buttermilk1 Cup (16 tbs)
 Vanilla extract1 Teaspoon
 All purpose flour2 1⁄4 Cup (36 tbs)
 Oat bran1⁄4 Cup (4 tbs)
 Baking soda1 Teaspoon
 Salt1 Pinch
 Rhubarb2 Cup (32 tbs), cut into 1/2-inch pieces (Fresh / Partially Thawed)
 Confectionery sugar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4521 Calories from Fat 1806

% Daily Value*

Total Fat 206 g317.5%

Saturated Fat 32.6 g162.9%

Trans Fat 0 g

Cholesterol 243.7 mg

Sodium 1714.1 mg71.4%

Total Carbohydrates 641 g213.7%

Dietary Fiber 22.7 g91%

Sugars 380.8 g

Protein 59 g119%

Vitamin A 18.5% Vitamin C 51%

Calcium 41.3% Iron 99.3%

*Based on a 2000 Calorie diet


1. Preheat the oven to 350°. Lightly butter a 13-by-9-by-2-inch baking pan.
2. In a small bowl, using your fingers, rub the granulated sugar and butter together until blended. Mix in the walnuts and 1/2 teaspoon each of the orange zest and cinnamon. Set the streusel topping aside.
3. In a large bowl, blend the brown sugar and oil. Add the buttermilk, egg and vanilla and stir to combine. In a medium bowl, toss the flour, oat bran, baking soda, salt and remaining 1 teaspoon orange zest and 1/2 teaspoon cinnamon. Stir the dry ingredients into the buttermilk mixture until combined. Fold in the rhubarb.
4. Spoon the batter into the prepared pan. Sprinkle the reserved streusel topping over the top. Bake for about 50 minutes, or until a cake tester inserted in the center comes out clean. Let cool on a rack for at least 10 minutes. Sift the confectioners' sugar on top and serve.