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Oat Icelandic Rhubarb Cake

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A delightful cake that combines the rustic flavor of oats with the tangy sweetness of rhubarb, perfect for brunch or dessert.

Ingredients

Scale
  • 2 cups rolled oats (200g)
  • 1 cup all-purpose flour (120g)
  • 3/4 cup granulated sugar (150g)
  • 1 tsp baking powder (5g)
  • 1/2 tsp baking soda (2.5g)
  • 1/4 tsp salt (1.25g)
  • 1/2 cup unsalted butter, melted (115g)
  • 2 large eggs
  • 1 cup buttermilk (240ml)
  • 1 tsp vanilla extract (5ml)
  • 2 cups rhubarb, chopped (250g)
  • 1/4 cup brown sugar for topping (50g)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. Combine in a large bowl the rolled oats, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk until blended.
  3. Whisk the melted butter, eggs, buttermilk, and vanilla extract in another bowl until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined.
  5. Fold in the chopped rhubarb evenly into the batter.
  6. Spoon the batter into the prepared cake pan and smooth the top.
  7. Sprinkle the brown sugar evenly over the top of the batter.
  8. Place the cake in the oven and bake for 35-40 minutes, until a toothpick comes out clean.
  9. Cool the cake in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  10. Slice and serve warm or at room temperature, enjoying it on its own or with whipped cream.

Notes

For better flavor, pair with vanilla ice cream or fresh fruits. Store in an airtight container for up to three days.

Nutrition

Find it online: https://tashirecipez.com/icelandic-rhubarb-oat-cake/

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