I love rhubarb season, and am always looking for new ways to incorporate it into recipes. This cake got rave reviews, and was devoured immediately. I haven’t tried it with diced strawberries yet, but I would imagine that it would be equally delicious.
Julie’s Rhubarb Cake with Cinnamon Oat Crumble
1 bag of Julie’s Original White Cake Mix
1 1/2 cups non-dairy milk
1/3 cup canola oil, melted coconut oil or Earth Balance margarine, melted
2 teaspoons pure vanilla
3 cups fresh sliced rhubarb
Topping:
1 cup gluten-free oats
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup Earth Balance, melted
In a small bowl, mix together the oats, brown sugar, cinnamon and Earth Balance. In a large bowl, whisk together the cake mix, non-dairy milk, oil, and the vanilla extract. Whisk until smooth. Stir in the sliced rhubarb. Spread the batter into a greased 9 x 13-inch baking dish. Sprinkle the oat topping evenly over the batter . Bake in a preheated 350°F oven for 55 to 60 minutes, or until the cake is fim and baked through. Let cool and serve.
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