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.

No additional tips available.

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

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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.

Rhubarb Ginger Downside-Up Oatmeal Cake

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