Rhubarb Blueberry Oat and Almond Cake
Rhubarb Blueberry Oat and Almond Cake is a delightful fusion of tart rhubarb and sweet blueberries, creating a moist, flavorful dessert perfect for any occasion. This cake not only looks stunning with its vibrant colors but also fills your kitchen with an inviting aroma as it bakes. Ideal for brunch or casual gatherings, this versatile recipe impresses guests while being easy to prepare at home.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup blueberries (fresh or frozen)
- 1 ½ cups rolled oats
- 1 cup almond flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 3 large eggs
- 1 cup buttermilk (or milk with lemon juice)
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, toss chopped rhubarb and blueberries together; set aside.
- In another bowl, mix oats, almond flour, baking powder, and salt.
- In a mixing bowl, cream sugar and eggs until light and fluffy. Add buttermilk and vanilla; mix gently.
- Fold dry ingredients into the wet mixture until just combined. Gently fold in fruits.
- Pour batter into the prepared cake pan and bake for 35-40 minutes or until golden brown.
- Allow to cool for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added flavor, consider incorporating chopped nuts or chocolate chips. To make it gluten-free, ensure all ingredients are certified gluten-free.