Rhubarb Oatmeal Breakfast Cake
Sweeten up your spring mornings with a slice of delicious Rhubarb Oatmeal Breakfast Cake! It’s got tangy rhubarb, hearty oats, and loads of cinnamon sugar in every bite. This is a classic recipe that you’ll find yourself making over and over again.
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cups white sugar + extra 2 tbsp for dusting
- 2 eggs room temperature
- 1 tbsp vanilla
- 3/4 cups buttermilk* room temperature
- 1 1/4 cups all-purpose flour + 2 tbsp for dusting
- 1 cup rolled oats
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 2 cups fresh rhubarb sliced in thin slices
Instructions
- Preheat the oven to 350℉/180℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside.
- In a medium sized bowl, add in flour, oats, cinnamon, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.1 1/4 cups all-purpose flour, 1 cup rolled oats, 1 tbsp cornstarch, 1/2 tsp baking soda, 1 1/2 tsp baking powder, 1/4 tsp salt, 1/4 tsp cinnamon
- In a large bowl, add softened butter and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.1/2 cup unsalted butter, 3/4 cups white sugar
- Add in the eggs, buttermilk, and vanilla. Continue mixing on medium speed. It’s okay if it is clumpy.2 eggs, 1 tbsp vanilla, 3/4 cups buttermilk*
- Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not over-mix!
- Add 2 tbsp of flour into the rhubarb and toss it around, evenly coating the rhubarb pieces in flour. This will help prevent them from sinking to the bottom. Then mix the rhubarb in a few times. Don't over-mix!2 cups fresh rhubarb
- Spread the batter into the prepared pan evenly. Sprinkle extra white sugar on top (approx 2 tbsp). This will give you a sweet crunchy top.
- Bake for 40-45 minutes. It really depends on your oven, but after 35 minutes I would start checking with a toothpick to see if it’s ready! A toothpick should come out clean.
- Allow to cool, slice, and enjoy! This rhubarb oatmeal breakfast cake is soo good! It stays good on the counter for a day in an airtight container, and in the refrigerator for 5 days!
Notes
Buttermilk - If you don't have any buttermilk on hand, you can make it! To make buttermilk, stir 3/4 cups of milk with 1 1/2 tbsp of lemon juice. Allow to sit on your counter for at least 10 minutes before using.