This rhubarb breakfast cake is not too tart, not too sweet, and is a rewarding and simple way to enjoy your own homegrown rhubarb.
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup white flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 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
- 1/2 cup maple syrup
- 1/3 cup vegetable oil, plus more for greasing the pan
- 2 cups chopped rhubarb
For the streusel topping:
- 1/2 cup brown sugar
- 1/4 cup flour
- 2 tablespoons butter
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
Preheat the oven to 350 degrees F. Line a square baking dish with parchment or coat well with oil with a paper towel.
In a large bowl, stir together the oats, flours, baking powder, baking soda, 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 pieces and fold them into the batter. Pour the batter into the baking dish.
In another small bowl, make the topping. Add all of the ingredients and use your hands to work the butter into the flour, sugar, and spices until you have coarse crumbs. Sprinkle the cake batter with the streusel topping.
Bake the cake for 35 – 45 minutes or until completely set. Test with a toothpick for doneness. Allow the cake to cool for 30 minutes before cutting.
You can use all wheat flour or all white flour if you don't have both.
Try cinnamon in place of the ginger.
If you like the combo of strawberries and rhubarb, use 1 cup sliced strawberries in place of a cup of the rhubarb.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: rhubarb, oats, cinnamon, ginger, yogurt, brown sugar, wheat flour