Moist, tender rhubarb cake, topped with a crunchy oatmeal-almond-brown sugar crust. The creamy cheesecake yogurt is the perfect complement.
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:
This tangy rhubarb syrup is quick to make, doesn’t require any fancy equipment, and is the perfect spring time addition to cocktails and spritzers.This parfait 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 for a delicious and satisfying breakfast.
This rhubarb compote is flavoured with ginger and cinnamon, and coloured with raspberries. It’s delicious over ice cream, yogurt, cake, pancakes, and oatmeal and freezes perfectly.
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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.
Healthy enough for breakfast, decadent enough for dessert
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.
Print Recipe
Rhubarb Cheesecake Chia Breakfast Parfait
Healthy enough for breakfast, decadent enough for dessert.
Mix all ingredients and let sit for at least 2.5 hours or overnight. When ready to use, if too thick, add a bit more milk. If too thin add more chia seeds and let sit another 30 minutes.
Note: This will keep in the fridge for up to five days. On chia seed week of my meal plan, I usually mix a big batch of this up on Sunday night and then eat it over the course of the week.
Cheese Cake Layer
Whip all ingredients together for 30 seconds with a hand blender or mixer. Taste for sweetness and adjust if needed
To Assemble
Pour the chia pudding into a tall glass. Spoon the rhubarb compote evenly over the top, followed by the cheesecake. Sprinkle the top with the granola and serve.
