This Lazy Daisy Rhubarb Oatmeal Cake is a fun and easy treat! It’s moist, sweet, and has a delightful tartness from the rhubarb that makes it special.
Honestly, who can resist a cake that’s as comfy as a cozy blanket? I love serving it warm with a scoop of ice cream on top. It’s just the right mix of deliciousness! 😋
Ingredients & Substitutions
Rhubarb: Fresh rhubarb adds a tangy flavor that pairs well with the cake. If it’s out of season, frozen rhubarb works just fine; just let it thaw and drain excess moisture. You can also substitute it with tart apples or strawberries for a different twist.
Rolled Oats: Regular rolled oats give the cake great texture. Steel-cut oats aren’t a good substitute here as they won’t soften properly. If gluten-free is your goal, try using gluten-free oats instead.
Buttermilk: I love buttermilk for its acidity, which helps make the cake fluffy. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for 5 minutes, and it’s ready to use!
Sugar: I find the combination of granulated and brown sugar to be delightful. You can use coconut sugar or a sugar substitute to reduce calories, but be sure to check the conversion ratios as they may differ from regular sugar.
How Do I Make Sure the Cake is Moist and Fluffy?
Mixing wet and dry ingredients properly is key. When you combine them, mix until just combined to avoid overworking the batter, which can lead to a dense cake. It’s totally fine if there are some lumps!
- Preheat your oven so it’s hot enough to give the cake a good rise.
- Use room temperature eggs and melted butter – this helps with mixing.
- Don’t forget to fold in the rhubarb gently; this keeps the cake light.
- Letting the cake cool before slicing helps it set and makes it easier to cut!
How to Make Lazy Daisy Rhubarb Oatmeal Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 2 cups chopped rhubarb (fresh or frozen)
- 1 cup granulated sugar
- 1 cup rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For the Topping:
- ½ cup packed brown sugar
- ½ cup rolled oats
- ¼ cup butter, melted
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and about 35-40 minutes to bake. You’ll be enjoying your delicious Lazy Daisy Rhubarb Oatmeal Cake in under an hour, plus a short cooling time before serving. Perfect for a quick dessert or a sweet snack!
Step-by-Step Instructions:
1. Prepare the Baking Dish:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a 9×13-inch baking dish and grease it to prevent sticking. This will help the cake come out easily later!
2. Mix the Dry Ingredients:
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Give it a good stir with a whisk or a spoon until everything is mixed nicely.
3. Mix the Wet Ingredients:
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Make sure they’re well blended; this is what gives the cake its lovely moist texture!
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Stir until just combined; don’t over-mix! It’s okay if a few lumps remain. Then gently fold in the chopped rhubarb and rolled oats until they’re evenly mixed
5. Prepare for Baking:
Pour the batter into your prepared baking dish and smooth it out evenly with a spatula. It should look nice and even across the pan.
6. Make the Topping:
In a separate bowl, mix together the brown sugar, rolled oats, and melted butter. This will create a sweet and crunchy topping that you’ll sprinkle on top. Stir until the mixture is crumbly.
7. Add the Topping:
Sprinkle the oat and brown sugar mixture evenly over the batter in the baking dish. Spread it out so that every slice gets some of that yummy topping!
8. Bake the Cake:
Now it’s time to bake! Place the baking dish in the preheated oven and bake for about 35-40 minutes. Check if it’s done by inserting a toothpick into the center; if it comes out clean, it’s ready!
9. Cool and Serve:
Once baked, allow the cake to cool for at least 10 minutes in the dish before slicing it into squares. Serve warm or at room temperature and enjoy your delicious Lazy Daisy Rhubarb Oatmeal Cake!
Can I Use Frozen Rhubarb Instead of Fresh?
Absolutely! Just ensure you thaw the frozen rhubarb completely and drain any excess liquid before adding it to the batter. This prevents the cake from becoming too watery.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using. Alternatively, plain yogurt or kefir can work as a substitute as well!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for about a week. Just be sure to let it come back to room temperature before serving for the best flavor!
Can I Add Other Fruits to This Cake?
Yes, you can! You can mix in other berries like strawberries or blueberries alongside the rhubarb for added flavor and color. Just keep the total amount of fruit to around 2 cups to maintain the right cake texture.
