A delicious cake full of rhubarb, blueberries, and oats!
This cake is fluffy, delicious, and dairy free if you're using vegan margarine or butter! The finely ground oats give it a soft, moist, crumb. It can be made with frozen berries straight from the freezer. If using fruit that's sweeter than rhubarb, such as blackberries, feel free to decrease the sugar to a ½ cup.
Cake
2 cups rolled oats
½ cup flour
⅔ cup brown sugar, packed
2 tsp baking powder
½ tsp salt
2½ tbsp chilled margarine, cut into cubes
1 cup almond milk
2 eggs
2 tsp vanilla extract
2 cups rhubarb
1 cup blueberries (fresh or frozen)
Topping
½ cup rolled oats
¼ cup brown sugar, packed
1 tbsp softened margarine
⅛ cup macadamia nuts (or ¼ cup chopped pecans)
1. Preheat the oven to 350°F, and grease an 8in square baking pan (9in works too).
2. To prepare the topping, combine oats, brown sugar, and nuts in a food processor and pulse until combined. Put topping in small bowl and refrigerate until ready to top the cake.
3. To prepare cake batter, put oats in the food processor and blend until finely ground. Add the flour, brown sugar, baking powder, salt and blend until well mixed.
4. Add margarine and pulse just until combined, about 5-6 pulses.
5. In a medium bowl, mix together almond milk, eggs, and vanilla just until blended. Add dry ingredient mixture to the wet ingredients, stirring to combine.
6. Fold rhubarb and blueberries into batter. If the blueberries are frozen they don't have to be thawed.
7. Turn batter into prepared pan. Sprinkle the topping evenly over the batter. Bake at 350°F for 45-50 min or until a toothpick inserted in the center comes out clean. Cool before serving and enjoy!
This past weekend I sat down with my mom and we compiled a binder of recipes. It included recipes we had clipped from magazines and newspapers, recipes we had printed out, and some recipe cards that don't quite fit in our recipe box that's stuffed to the brim. This cake was inspired by a recipe I had clipped from Cooking Light for a crumb cake made with frozen berries.
This cake has a nice nutty undertone in it and if using macadamia nuts in the topping it almost feels tropical despite containing no tropical fruit or hit of citrus. The abundance of oats in the cake almost make it feel healthy, but it still has a light crumb texture. I was so excited to try it I couldn't even wait for it to cool all the way. So I'm here to say that this cake is also quite delicious if consumed warm! I thoroughly enjoyed this cake, and even thought about eating it for breakfast since it kind-of resembles a coffee cake. Even though I resisted having cake for breakfast I like to think that I still adhere to an "I'm an adult, I'll eat cake when I want to" mantra. That being said I hope you try this cake and enjoy it as much as I do! Even if you don't bake this, I still hope you're able to enjoy some delicious cake. Happy baking!
Commenti