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Oat Icelandic Rhubarb Cake — homemade Oat Icelandic Rhubarb Cake recipe

Oat Icelandic Rhubarb Cake

A wholesome and delicious Icelandic-inspired cake featuring tart rhubarb and a crunchy oat topping.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Icelandic
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups rolled oats 200g
  • 1 cup all-purpose flour 120g
  • 3/4 cup granulated sugar 150g
  • 1 tsp baking powder 5g
  • 1/2 tsp baking soda 2.5g
  • 1/4 tsp salt 1.25g
Wet Ingredients
  • 1/2 cup unsalted butter melted, 115g
  • 2 large eggs
  • 1 cup buttermilk 240ml
  • 1 tsp vanilla extract 5ml
Fruit and Topping
  • 2 cups rhubarb chopped into 1/2-inch pieces, 250g
  • 1/4 cup brown sugar for topping, 50g

Equipment

  • 9-inch round cake pan
  • Large Mixing Bowl
  • Whisk
  • Wire cooling rack

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large bowl, whisk together rolled oats, flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together melted butter, eggs, buttermilk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold the chopped rhubarb into the batter.
  6. Pour the batter into the prepared pan and spread it evenly.
  7. Sprinkle the brown sugar evenly over the top of the batter.
  8. Bake for 35-40 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Store in an airtight container at room temperature for up to 3 days.