Oh my goodness, are you ready to dive into an incredibly delightful dessert? Today, I’m excited to share my beloved recipe for Lazy Daisy Rhubarb Oatmeal Cake. This isn’t just any cake—this one is packed with tangy rhubarb, hearty oats, and topped with a sweet, crispy coconut layer that makes my heart skip a beat! Every time I whip this up, I get flooded with memories of my grandmother’s kitchen, where we would bake together during rhubarb season. The smell of baking rhubarb filled the house and brought everyone together around the table. It’s simply nostalgic and delicious!
This cake is perfect for those lazy afternoons when you want something sweet but don’t want to spend hours in the kitchen. The best part? It’s so easy to make, even if you’re not a baking pro! Plus, it’s versatile—enjoy it as a dessert, breakfast treat, or an afternoon snack with a steaming cup of tea. So, let’s not waste any more time! Grab your apron, and let’s get baking!
What’s in Lazy Daisy Rhubarb Oatmeal Cake?
– Rhubarb: The star ingredient! It provides a tangy flavor that beautifully balances the sweetness of the cake. Fresh rhubarb is great, but frozen works too if you can’t find it.
– Granulated Sugar: This sweetens the cake and helps with moisture. Make sure to keep some aside for the rhubarb!
– Unsalted Butter: Butter gives richness and flavor! Personally, I always prefer unsalted so I can control the saltiness.
– Eggs: These add moisture and help the cake rise. They’re crucial for a fluffy texture!
– Vanilla Extract: A little splash of vanilla makes everything taste better! I use pure vanilla extract instead of imitation—it’s worth it.
– All-Purpose Flour: This is the backbone of our cake. It gives structure and body.
– Baking Powder and Baking Soda: These leavening agents work to make the cake nice and fluffy. They’re a baking must!
– Salt: Just a pinch helps enhance all the flavors and balances the sweetness.
– Rolled Oats: They lend a chewy texture and wholesome goodness to the cake. Who says oats are only for breakfast?
– Buttermilk: This adds moisture and a slight tang, making the cake incredibly tender.
– Brown Sugar: It adds a lovely caramel flavor to the crumb topping. Don’t skip this!
– Shredded Coconut (optional): This is for those coconut lovers out there! It adds a fun texture and sweetness to the topping.
Is Lazy Daisy Rhubarb Oatmeal Cake Good for You?
Absolutely! This cake offers a few health benefits, especially thanks to the rhubarb. It’s low in calories and packed with vitamins K and C, aiding in digestion. The rolled oats also bring in some fiber, which is great for heart health and keeping you full. However, it’s still a dessert cake, so while it’s wholesome in some respects, it’s important to enjoy it in moderation.
Just a little note on coconut: If you decide to add it, remember that while it adds delicious flavor, it does increase the calorie count and fat content. Also, if you’re keeping an eye on sugar, you can adjust the amount of granulated sugar and brown sugar for a lighter version!
Ingredients
– 1 ½ cups chopped rhubarb
– 1 cup granulated sugar (divided)
– ¾ cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 cup rolled oats
– 1 cup buttermilk
– ½ cup brown sugar
– ½ cup shredded coconut (optional)
*Serves: 12 generous slices*
How to Make Lazy Daisy Rhubarb Oatmeal Cake?
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Please, don’t skip this step—it’ll save you a sticky mess later!
2. In a bowl, combine the chopped rhubarb with 1 cup of granulated sugar. Set it aside to macerate while you whip up the cake batter. This helps the rhubarb release its juices!
3. In a large mixing bowl, cream together the softened butter and the remaining ¾ cup of granulated sugar until it’s light and fluffy. You want it to be really airy for the best texture!
4. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract. Those flavors are about to make your kitchen smell amazing!
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined—don’t overdo it!
7. Stir in the rolled oats and the macerated rhubarb mixture (including any collected juices).
8. Pour the batter into the prepared baking pan, spreading it evenly. Feel free to lick the spatula—it’s a rite of passage!
9. In a small bowl, mix together the brown sugar, shredded coconut (if you’re using it), and a little more rolled oats. Sprinkle this topping over the batter in the pan.
10. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Try not to open the oven too often, as the temperature needs to stay steady!
11. Allow to cool slightly in the pan before slicing and serving. Enjoy every moist, delicious bite!
Delicious Touches for Your Cake
If you want to switch things up a bit, feel free to add some chopped nuts for extra crunch, or swap in some different fruits like strawberries or blueberries. Ice cream or whipped cream on the side will take it over the top, trust me! And don’t be afraid to experiment with different spices—cinnamon pairs wonderfully with rhubarb, adding a cozy warmth to the flavors.
I’m just itching for you to create this cake in your own kitchen! I promise, once you take that first bite, you’ll understand why it holds such a special place in my heart. And don’t forget to let me know how it turns out—I can’t wait to hear about your baking adventures! Happy baking!
