Rhubarb Oatmeal Cake

Reader Contribution by Sheryl Normandeau
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Despite the dry spring here in Calgary, the rhubarb plants are still producing like crazy! I don’t mind at all – in my opinion, you can never have too much of such a good thing. This flourless cake is one way we’ve been using up some of the delicious bounty: 

Rhubarb Oatmeal Cake

Preheat oven to 350 degrees Fahrenheit. 

In a 9-inch square cake pan, melt 3 tablespoons butter.

Stir in:

2 cups fresh rhubarb, cut into 1-inch pieces
1/4 cup granulated sugar

Cover the pan with aluminum foil and bake for 8 minutes. Remove from oven.

In the meantime, prepare the batter. Sift together in a medium bowl:

1-1/4 cups oatmeal, ground (use a food processor to achieve a fine, flour-like consistency)
2 tsp baking powder
Pinch of salt

In a large, separate bowl, cream:

1/2 cup butter
1/2 cup granulated sugar


2 eggs
1 tsp vanilla

Add sifted dry ingredients to creamed mixture, alternately with:

3/4 cup milk (you can use almond milk if you prefer). 

Make 3 dry and 2 liquid additions, stirring after each. Turn batter into prepared baking dish.

Bake for 45 minutes. Enjoy with a scoop of vanilla ice cream! 

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