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Oat Icelandic Rhubarb Cake

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A delightful twist on traditional rhubarb cake, combining wholesome oats with the tartness of fresh rhubarb for a nostalgic treat.

Ingredients

Scale
  • 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)
  • 1/2 cup unsalted butter (melted, 115g)
  • 2 large eggs
  • 1 cup buttermilk (240ml)
  • 1 tsp vanilla extract (5ml)
  • 2 cups rhubarb (chopped into 1/2-inch pieces, 250g)
  • 1/4 cup brown sugar (for topping, 50g)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan or line it with parchment paper.
  3. Whisk together the rolled oats, all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.
  4. Beat the melted butter, eggs, buttermilk, and vanilla extract until well combined in another bowl.
  5. Fold the wet mixture into the dry ingredients until just combined.
  6. Add the chopped rhubarb to the batter and fold it in gently.
  7. Pour the batter into the prepared cake pan.
  8. Sprinkle the brown sugar over the top of the batter.
  9. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  10. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm, dusted with powdered sugar, or alongside a scoop of vanilla ice cream. This cake can be stored in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/icelandic-oat-rhubarb-cake/

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