This Lazy Daisy Rhubarb Oatmeal Cake is a warm and cozy treat filled with sweet rhubarb and rolled oats. It’s easy to make and perfect for dessert or a snack!
The soft cake topped with a buttery coconut mixture makes it extra special. I love how it fills the kitchen with a dreamy smell, making it hard to wait for a slice! 😊
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb is key for this cake’s tangy flavor. If you can’t find rhubarb, you might use chopped apples or strawberries, but the tartness won’t be the same. You could also try frozen rhubarb; just thaw and drain well before using.
Buttermilk: This adds moisture and a slight tang. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes. You can also use plain yogurt or milk (add a little vinegar) for a similar effect.
Rolled oats: They give the cake a lovely chewy texture. Quick oats can work in a pinch, but they won’t add the same heartiness. If you’re aiming for gluten-free, try gluten-free oats.
Vegetable oil: This keeps the cake moist. You can substitute it with melted coconut oil, canola oil, or even applesauce for a lighter option. Watch the flavor though; it may slightly vary.
Granulated sugar: Using brown sugar instead gives a richer flavor, but if you’re looking for less sweetness, you can decrease the amount or use a sugar substitute.
How Do I Ensure My Cake Comes Out Moist and Tender?
To achieve the best texture in this cake, focus on how you mix the wet and dry ingredients. Overmixing can lead to a dense cake, so be gentle. Here are some tips:
- Combine dry ingredients until just mixed, then add the wet mixture.
- Stir until no dry spots remain, but don’t beat it! A few lumps are okay.
- When folding in the rhubarb, do it gently to keep the fruit intact.
- Use room temperature buttermilk and eggs for better blending.
Letting the cake cool in the baking dish helps maintain moisture. Enjoy your baking!
How to Make Lazy Daisy Rhubarb Oatmeal Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup rolled oats
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 large egg
- 2 cups fresh rhubarb, chopped
- 1 tsp vanilla extract
For the Topping:
- ½ cup brown sugar, packed
- ½ cup rolled oats
- ¼ cup all-purpose flour
- ½ tsp ground cinnamon
- ¼ cup unsalted butter, melted
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and then an additional 35-40 minutes to bake. After that, it should cool for a bit before you dive in. Total time is around 1 hour, making it perfect for a tasty treat without too much hassle!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Greasing a 9×13-inch baking dish will help prevent the cake from sticking later. Just use a bit of cooking spray or butter to coat the bottom and sides of the dish.
2. Mix the Dry Ingredients
In a large bowl, combine the flour, sugar, baking soda, salt, and rolled oats. Give it a good stir so all the dry ingredients are mixed together nicely.
3. Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until everything is well combined. This creates a smooth mixture you’ll add to your dry ingredients.
4. Combine Wet and Dry Ingredients
Pour the wet mixture into your bowl of dry ingredients. Stir gently until just combined; don’t worry if a few lumps remain. Now, fold in the chopped rhubarb carefully so it’s evenly distributed.
5. Spread the Batter
Carefully pour the batter into the greased baking dish and spread it out evenly with a spatula. This will be the base for your cake.
6. Prepare the Topping
In a separate bowl, mix together the brown sugar, rolled oats, flour, and cinnamon for the topping. Pour the melted butter into this mixture and stir until you get a crumbly texture. This will give your cake a delicious crunch on top!
7. Add the Topping
Evenly sprinkle the crumbly topping over the cake batter in the baking dish. Make sure it’s spread out well so every slice will have a tasty topping.
8. Bake the Cake
Place the baking dish in your preheated oven and bake for about 35-40 minutes. It’s ready when a toothpick inserted into the center comes out clean. Keep an eye on it, but don’t open the oven too early!
9. Cool and Serve
Once baked, remove the cake from the oven and allow it to cool in the baking dish. Once it’s cool enough to handle, cut it into squares and serve. Enjoy your Lazy Daisy Rhubarb Oatmeal Cake!
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly. Or, you can use plain yogurt or sour cream thinned with a bit of milk.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure it’s completely cooled before sealing it up to avoid moisture build-up!
Can I Use Frozen Rhubarb?
Yes, you can use frozen rhubarb! Just make sure to thaw it first and drain any excess liquid before adding it to the batter. This helps prevent the cake from becoming too soggy. You can thaw it overnight in the fridge or place the sealed bag under cold running water for a quicker thaw.
Can I Add Other Fruits to This Recipe?
Definitely! You can mix in other fruits like strawberries or blueberries along with the rhubarb, just be mindful of the sweetness and moisture they may add. If you’re adding a sweeter fruit, you might want to reduce the granulated sugar a bit to balance the flavors!
