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.
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
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!