Can I use frozen rhubarb?

Frozen rhubarb would work fine here. Just proceed with the recipe as written.

What does rhubarb taste like in a cake?

Rhubarb has a refreshingly tart or sour taste. On it's own, it's probably not that tasty, but in a cake with a bit of sugar, it's well-balanced. It tends to melt down in cooking and in this cake, it creates these pockets of gooeyness that I think you'll enjoy.

Do you peel rhubarb for cake?

No, there's no need to peel your rhubarb. Just chop it into bite-sized chunks and it'll cook down in the oven.

Rhubarb Crumble Breakfast Cake

Description

This rhubarb crumble breakfast cake is the perfect balance of tart and sweet. With oats, yogurt, whole wheat flour, and maple syrup, it's practically a healthy breakfast.

Ingredients

Units Scale

1 cup rolled oats
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 teaspoons ground ginger
1 cup Greek yogurt
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1/2 cup maple syrup
1/3 cup vegetable oil, plus more for greasing the pan
2 cups chopped rhubarb

For the streusel topping:

6 tablespoons light brown sugar
1/4 cup wheat flour
2 tablespoons cold unsalted butter
2 teaspoons cinnamon
1 teaspoon ground ginger
2 tablespoons chopped pecans (optional)

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Instructions

Preheat the oven to 350 degrees F. Line a 9x13 baking dish with parchment or coat well with cooking spray.
In a large bowl, stir together the oats, flour, baking powder, salt, and ginger. In another bowl, whisk the yogurt, milk, eggs, vanilla, maple syrup, and oil until smooth.
Pour the liquid ingredients into the dry and stir just until incorporated. Add the rhubarb and fold into the batter. Pour the batter into the baking dish.
Make the crumble topping. Combine all but 2 tablespoons of brown sugar, 1 teaspoon of cinnamon, and the pecans in a small bowl. Set aside the reserved ingredients in a second small bowl. Use your hands to work the mixture together until you have coarse crumbs. Sprinkle the cake batter with the crumble topping.
Bake the cake for 35 – 40 minutes or until completely set and when a knife stuck into the center comes out clean. Allow the cake to cool briefly.
Meanwhile, mix together the remaining topping ingredients in the second bowl. Sprinkle this over the slightly cooled cake and serve warm.

Notes

You can use all-purpose flour if you don't have whole wheat handy.

The cake is best warm, so serve as soon as you can or briefly reheat before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American