This scrumptious rhubarb buttermilk cake is the perfect finish to our rhubarb series. It seems like the type of dessert my grandmother would have served me, accompanied by tea in one of her prized china cups. It’s comforting and old fashioned, but certainly worthy of guests.
The crunchy crunchy almond and oatmeal brown sugar crust tops a moist and tender interior. With four cups of rhubarb, to two cups of rhubarb, it is not shy on rhubarb flavour. With time the rhubarb flavour becomes more pronounced, and the cake also becomes more moist, almost like a custard. You could serve it with ice cream or whipped cream, but I like it best with the cheesecake yogurt, which also make me feel less guilty about eating a big honking slide of it for breakfast.
If you are a fan of rhubarb, here are a few other recipes you might enjoy:
Rhubarb Buttermilk Coffee Cake
This seasonal rhubarb coffee cake, with the crunchy brown sugar, almond and oatmeal topping, is so moist, and just gets better with a few days. The creamy cheesecake yogurt tastes indulgent without the fat and calories of ice cream.
This week we’re celebrating the arrival of rhubarb season and sharing some favourite recipes. Today’s recipe is healthy enough for breakfast and decadent enough for dessert. It layers chia pudding, with rhubarb compote, cheese cake yogurt and crunchy granola. Bonus that it is sweetened with natural maple syrup and all the components can be made in advance and just assembled in the morning (note – the chia pudding layer must be made the night before so that it has time to thicken up).
The chia pudding, is a slight variation on Angela Luddon’s chia pudding (just slightly less almond milk). The rhubarb compote is juicy and still slightly tart, with a touch of ginger and cinnamon, and the cheesecake layer is simply plain yogurt blended with some softened cream cheese and maple syrup. You can use any granola for the crunchy topping – I make mine in huge batches a few times a year and keep it in the freezer, all ready to go.
Note: This is a week three breakfast item in my monthly meal plan and grocery shop. Yogurt and cream cheese will keep for three weeks if unopened (always check your best before dates). The rhubarb compote can be made in advance and frozen.
Rhubarb Cheesecake Chia Breakfast Parfait
Healthy enough for breakfast, decadent enough for dessert.