This Easy Lazy Daisy Rhubarb Oatmeal Cake is a lovely treat with soft, chewy oats and a tangy rhubarb twist. It’s perfect for spring and super simple to whip up!
And let’s be real—the topping of sweet coconut and nuts makes it even better. I can’t resist sneaking a piece for breakfast! Who says cake is just for dessert? 😊
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb gives this cake a nice tang. If you can’t find rhubarb, you can substitute with diced apples or peaches for a sweeter cake. Just remember to adjust the sugar if your fruit is sweet.
Rolled Oats: Rolled oats are key for texture. If you prefer, quick oats can be used, but the texture might be a bit softer. Steel-cut oats are not recommended, as they require longer cooking time.
Butter: Unsalted butter is best for this recipe, but you can use coconut oil or a dairy-free alternative if you’re looking for a vegan option. The flavor will differ slightly, but it’ll still be delicious!
Shredded Coconut: This addition brings sweetness and texture. If you’re not a fan, feel free to skip it or swap it out for an equal amount of more chopped nuts or an extra sprinkle of oats!
How Do I Properly Prepare the Rhubarb?
Rhubarb can be a bit tough, so it’s important to prepare it correctly for optimal flavor and texture in your cake. Here’s how to do it:
- Wash the rhubarb stems thoroughly under cool water to remove any dirt.
- Trim the ends and cut the rhubarb into 1/2-inch pieces. You want them uniform, so they cook evenly.
- Consider tossing the chopped rhubarb with a tablespoon of sugar, letting it sit for 10-15 minutes, and then draining excess moisture. This helps prevent the cake from getting soggy!
Preparation techniques like these can take your baking to the next level!
Easy Lazy Daisy Rhubarb Oatmeal Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 cup rolled oats
- 1 cup all-purpose flour
- 3/4 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
For the Topping:
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped nuts (walnuts or pecans, optional)
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prep and 40-45 minutes to bake, making it a quick and easy treat! Allow some time for cooling before slicing, and you’ll be ready to enjoy it warm or at room temperature!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, you can grease or line an 8×8 inch baking pan with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, combine the rolled oats, flour, brown sugar, baking powder, baking soda, and salt. This mixture will be the base of your cake.
3. Combine Wet and Dry Ingredients:
Add the melted butter, egg, and vanilla extract to your dry ingredients. Stir it together until everything is just combined. The batter will be fairly thick, and that’s okay!
4. Layer the Batter:
Spread about two-thirds of the oatmeal batter evenly across the bottom of your prepared pan. This will be your cake base.
5. Add the Rhubarb:
Next, layer the chopped rhubarb evenly over the batter, distributing it well so every bite gets that tangy flavor!
6. Crumble the Remaining Batter:
Take the remaining batter and crumble it over the rhubarb layer. It doesn’t have to be perfect; just make sure the rhubarb is covered.
7. Prepare the Topping:
If you’re using shredded coconut and nuts, mix them in a small bowl and then sprinkle them over the top of the cake. This adds a lovely texture and flavor!
8. Bake the Cake:
Now it’s time to bake! Place your pan in the oven and bake for 40-45 minutes. You’ll know it’s done when the top is golden brown and a toothpick comes out mostly clean with a few moist crumbs.
9. Cool and Serve:
Once baked, let the cake cool in the pan for a bit. Then, cut it into squares while it’s still warm or let it cool completely to enjoy later. Either way, it’s delicious!
Now you’re all set to enjoy this yummy, chewy rhubarb oatmeal cake with a delightful coconut-nut topping. Happy baking!
Frequently Asked Questions (FAQ)
Can I Use Frozen Rhubarb for This Recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw it completely and drain any excess moisture before using it in the recipe. This helps prevent the cake from becoming soggy.
How Should I Store Leftover Cake?
Store the leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but the texture may change slightly. To enjoy, simply warm a slice in the microwave for a few seconds!
Can I Make This Cake Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure that your baking powder is also gluten-free for best results!
What Other Fruits Can I Use Instead of Rhubarb?
If you don’t have rhubarb, consider using fruits like diced apples, peaches, or blueberries. Keep in mind that these fruits are sweeter, so you might want to adjust the sugar in the recipe to taste!
