Rhubarb Cake With Oatmeal Crust
A delectable rhubarb cake with a hearty oatmeal crust, perfect for spring gatherings or dessert lovers seeking a tangy, sweet treat with wholesome flavors.
Ingredients
Instructions
- Work all ingredients together like pie crust.
- Line a 13 x 9-inch baking dish with part of the mixture and reserve 1 cup for topping.
- Slice rhubarb or apples into 1/2-inch pieces and arrange in the pan.
Tips & Substitutions
For a nuttier flavor, consider substituting half of the oatmeal with finely chopped nuts. If you don't have shortening, butter or coconut oil can be used as alternatives. Ensure to work the mixture well to achieve a crumbly texture similar to pie crust. If using apples instead of rhubarb, adjust the sugar to account for their sweetness, making it suitable for American recipes enthusiasts.
Serving Suggestions
This rhubarb cake pairs beautifully with whipped cream or a scoop of vanilla ice cream for dessert. For a delightful brunch, serve it alongside Pea And Lettuce Salad to balance the sweetness. A warm slice with a cup of tea or coffee also makes for a perfect afternoon treat.
Storage & Reheating
To store leftovers, cover the rhubarb cake tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days. To reheat, slice individual portions and warm them in the microwave for about 20-30 seconds or until heated through, ensuring the crust remains crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Cake With Oatmeal Crust contains roughly 1244 calories, with 18g protein, 152g carbohydrates, and 64g fat. It is an excellent source of iron (94% of the Daily Value), vitamin A (39% of the Daily Value), and protein (36% of the Daily Value), and a good source of calcium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but make sure to thaw and drain any excess liquid before adding it to the cake. This prevents the crust from becoming soggy while baking. Adjust baking time if necessary, as frozen rhubarb may take slightly longer to cook through.
Can I make this recipe vegan?
Absolutely! To make it vegan, substitute the shortening with vegan butter and use a flaxseed meal mixed with water as an egg replacer if needed. Ensure that you also check other ingredients, like sugar, to confirm they align with vegan recipes.
What other fruits can I use instead of rhubarb?
You can substitute rhubarb with fruits like strawberries, peaches, or cherries. Keep in mind that sweeter fruits might require reducing the amount of sugar in the recipe. Experimenting with different fruit combinations can yield delicious results!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).