This Easy Lazy Daisy Rhubarb Oatmeal Cake is a warm hug in dessert form! With sweet rhubarb and hearty oats, it’s super comforting and smells amazing while baking.
Making this cake is a breeze! I love how it’s both delicious and quick—perfect for those days when you want something sweet without the fuss. Plus, leftovers are perfect for breakfast! 😋
Key Ingredients & Substitutions
Rhubarb: Fresh rhubarb adds a tangy flavor that complements the cake perfectly. If you can’t find rhubarb, tart apples or even chopped strawberries can work as tasty substitutes.
Rolled Oats: Using rolled oats gives a nice texture. You can substitute quick oats in a pinch, but I find that rolled oats hold up better in this recipe.
Sour Cream/Yogurt: I like using sour cream for added moisture and tang, but you can also use plain yogurt or even buttermilk. Each option will give a slightly different taste but will still be delicious.
Butter: Unsalted butter is ideal for baking, as it gives you more control over the salt content. If you’re looking for a dairy-free option, substitute with coconut oil or a plant-based butter.
How Do You Ensure a Perfectly Baked Cake?
Baking time can vary based on your oven, so it’s key to watch the cake closely as it nears the end of the baking time. Here’s how to get it right:
- Preheat your oven to the right temperature (350°F or 175°C). An accurate oven will help the cake bake evenly.
- Do the toothpick test! Insert a toothpick into the center after 40 minutes. If it comes out clean or with a few crumbs, it’s ready.
- If the top is browning too fast, cover it loosely with foil. This prevents burning while the center cooks through.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents sogginess and helps it set properly. Enjoy your baking, and savor each bite! 🌟
Easy Lazy Daisy Rhubarb Oatmeal Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup chopped fresh rhubarb
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain yogurt
How Much Time Will You Need?
This delightful cake takes about 15 minutes of prep time and around 40-45 minutes to bake. Let it cool for a little while before slicing, making the total time around 1 hour for preparation and baking.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Prepare an 8-inch square baking pan by greasing and flouring it. This will help your cake come out easily when it’s done!
2. Mix the Dry Ingredients:
In a medium bowl, combine the rolled oats, flour, granulated sugar, baking powder, baking soda, and salt. Stir them together until well mixed. This is the base of your cake!
3. Whisk the Wet Ingredients:
In another bowl, whisk together the melted butter, egg, vanilla extract, and sour cream or yogurt until everything is smooth and combined. This mixture adds moisture and flavor to the cake!
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Stir gently until they are just combined, being careful not to overmix!
5. Add the Rhubarb:
Gently fold the chopped rhubarb into the batter. The rhubarb gives a delicious tartness that balances the sweetness of the sugar.
6. Pour and Sprinkle:
Pour the batter into your prepared baking pan and spread it out evenly. If you like some extra texture, sprinkle a handful of oats on top!
7. Bake the Cake:
Place the pan in the preheated oven and bake for 40-45 minutes. To check if it’s done, insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready!
8. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely before slicing and serving. Enjoy your delightful, moist cake with its lovely rhubarb flavor!
This cake is perfect for dessert, or you can even have a slice for breakfast—it’s that delicious!
FAQ About Easy Lazy Daisy Rhubarb Oatmeal Cake
Can I Use Frozen Rhubarb Instead of Fresh?
Absolutely! If using frozen rhubarb, make sure to thaw and drain any excess moisture before adding it to the batter. This will keep your cake from becoming too watery.
How Do I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, though the cake may dry out slightly. To maintain moisture, cover it with plastic wrap or foil.
Can I Substitute the Sour Cream or Yogurt?
Yes, you can substitute sour cream with plain Greek yogurt or buttermilk. Both will give the cake a similar moisture content and tangy flavor. For a dairy-free option, try coconut yogurt!
Can I Make This Cake Gluten-Free?
Certainly! Replace the all-purpose flour with a gluten-free all-purpose baking flour. Make sure it includes xanthan gum for the best texture. Keep in mind it may change the texture slightly, but it should still taste delicious!
