Rhubarb Ginger Downside-Up Oatmeal Cake Recipe

Name: Rhubarb Ginger Downside-Up Oatmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the rhubarb:; 2 1/4 cups fresh rhubarb, 1/2 inch slices; 1 tablespoon fresh ginger, grated; 1 cup brown sugar; 1/4 cup unsalted butter; For the oatmeal cake; 1/2 cup thick cut rolled oats; 3/4 cup boiling water; 1/4 cup unsalted butter, 1/4 inch cubes; 1/2 teaspoon vanilla; 1 large egg; 1/2 cup brown sugar; 1/2 cup sugar; 1 cup unbleached all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt

Servings: persons

For the rhubarb:
2 1/4 cups fresh rhubarb, 1/2 inch slices
1 tablespoon fresh ginger, grated
1 cup brown sugar
1/4 cup unsalted butter
For the oatmeal cake
1/2 cup thick cut rolled oats
3/4 cup boiling water
1/4 cup unsalted butter, 1/4 inch cubes
1/2 teaspoon vanilla
1 large egg
1/2 cup brown sugar
1/2 cup sugar
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

1
In a mixing bowl combine the oats with the boiling water. Add the1/4 cup of butter. Set aside to cool.
2
Preheat the oven to 350 degrees. Gently melt the butter in a 10 inch cast iron skillet. Remove it from the heat. Spread the brown sugar evenly across the bottom. In a large bowl mix the ginger and rhubarb. Spread the rhubarb evenly across the brown sugar. Set aside.
3
In the empty rhubarb bowl combine the flour, baking powder, baking soda and salt.
4
To the cooled oatmeal add the egg, both sugars, and vanilla. Mix to combine. Add the dry ingredients to the wet and mix until combined.
5
Spread the cake batter evenly across the top of the rhubarb. Place into the oven and bake for 30-40 minutes.
6
Remove from the oven when done and let cool for 5 minutes before inverting onto a cake plate. Let cool for 20 minutes before slicing.

1206

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the rhubarb:, 2 1/4 cups fresh rhubarb, 1/2 inch slices, 1 tablespoon fresh ginger, grated, 1 cup brown sugar, and more.

Yes, Rhubarb Ginger Downside-Up Oatmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb Ginger Downside-Up Oatmeal Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions