Rhubarb and oat crumb cake with fresh ginger

Rhubarb and oat crumb cake with fresh ginger

It’s easy to overlook rhubarb… that is, unless you have a couple of rhubarb plants growing in your backyard.

They’re some of the first shoots to emerge from the ground in early spring, and they soon become gigantic plants that overwhelm anything planted too close to them. And they go on for months like this, growing new leaves at an alarming rate, until the first frost of fall. In other words, they beg to be picked… and picked often!

Light on the bottom; dreamy on top

And here, the boisterous rhubarb ends up in a delicious crumb cake. The base of the cake is as light as a crumb cake could ever be… but the rhubarb also makes it incredibly moist (not to mention flavorful, thanks to the fresh ginger mixed into the topping!). Lastly, the crumb topping, made with oat flour and almonds, has a delicate nutty flavor that’s pretty irresistible.

Serve the delicious cake on its own, or with a scoop of gelato… I bet you’ll be reaching for a second slice as soon as you’ve finished your first!

Here are more sumptuous recipes with rhubarb.

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Rhubarb and oat crumb cake with fresh ginger

Servings

8 servings

Prep time

45 minutes

Cooking time

1 hr 10 minutes

Ingredients

  • For the rhubarb
  • 12 oz (340 g) rhubarb stalks – cut crosswise in 3/8″ pieces (3 cups)

  • 1/2 cup organic sugar

  • 1 teaspoon finely grated lemon zest (use a microplane grater)

  • 2 teaspoons finely grated fresh ginger (use a microplane grater)

  • For the crumb topping
  • 3/4 cup oat flour

  • 1/4 cup unbleached all-purpose flour

  • 1/2 cup blanched almonds

  • 1/2 cup organic Turbinado sugar

  • 1/4 teaspoon fine sea salt

  • 8 tablespoons unsalted butter – cold

  • 1 teaspoon pure vanilla extract

  • For the cake
  • 1 1/4 cups unbleached all-purpose flour

  • 1 1/2 teaspoons baking powder

  • pinch fine sea salt

  • 4 extra large eggs

  • 1/2 cup organic sugar

  • 1 teaspoon pure vanilla extract

  • 4 tablespoons unsalted butter – melted and slightly cooled

  • 1 – 9″ non-stick spring-form cake pan – lightly buttered and floured

Directions

  • Preheat oven to 350°F (180°C).
  • Place the rhubarb, sugar, lemon zest and ginger in a medium bowl and stir until the rhubarb is well coated with the other ingredients. Set aside.
  • Place the oat flour, all-purpose flour, almonds, sugar and salt in the bowl of a food processor. Process until well blended. Cut the butter in 1″ chunks and add to the flour mixture. Drizzle with the vanilla and pulse until very large crumbs form. (Do not over-process, or the mixture will form a dough.) Set aside.
  • In a medium bowl, combine the flour, baking powder and salt. Set aside. Place the eggs in a large bowl and beat at high speed until tripled in volume and ribbony, about 5 to 6 minutes. Gradually add the sugar and continue beating at high speed until well incorporated. Add the vanilla and melted butter and continue beating at high speed for another minute. Add the flour mixture to the egg mixture and gently fold it in. Pour the batter into the prepared mold. Top with the rhubarb and distribute the crumbs evenly over the whole surface of the cake. Bake for about 1 hour and 10 minutes, until golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool to room temperature before un-molding.
  • Cook’s note: The cake is best eaten the day it’s made, but can be stored at room temperature for up to 2 days.
Rhubarb

Viviane’s Tip

I love to use Turbinado sugar (a.k.a. sugar in the raw) in the crumb topping. It’s a natural brown sugar with large crystals – and it’s not only flavorful, but the large crystals also give the crumb topping an extra crunch… quite delicious!

Rhubarb and oat crumb cake with fresh ginger

11 Comments

  1. Oh my! This recipe is for certain at the top of my list. We just shared some of this cake with friends, and it was a big hit, indeed. A keeper for sure! Thank you Viviane.

    • Viviane Bauquet Farre

      Thank you for your comment, Amy. I am over the moon to know that this recipe was a hit!

  2. I love the combination rhubarb- ginger. It’s so fresh and summery.

  3. I DO have some rhubarb in my backyard and this looks like the perfect cake for my harvest. That slice looks phenomenal!

    • Viviane Bauquet Farre

      Thank you, Liz! I think everyone should have a rhubarb plant in their backyard – they such beautiful plants. Enjoy your harvest!

  4. Can I make oat flour out of outmeal in the food processor?

    • Viviane Bauquet Farre

      Hi Penelope, Oat four is made from a whole grain. Oatmeal (if you mean the flakes) have been pre-cooked. So you won’t end up with a real flour. However, since the oat flour goes into the crumbs, I think you could get away with it. Happy baking!

  5. it looks delicious!

  6. Best coffee cake ever! I love the use of fresh ginger in rhubarb.
    Thanks for sharing, Viviane.

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