Overnight Oatmeal Cake with Rhubarb Sauce

Name: Overnight Oatmeal Cake with Rhubarb Sauce
Yield: Makes 6–8 servings
Ingredients: 3 cups old-fashioned oats; 2 cups whole milk; ⅓ cup light brown sugar; ¼ cup butter, melted; 2 large eggs; 1½ teaspoons salt; 1 teaspoon vanilla extract; ½ teaspoon cinnamon; Whipping cream; Rhubarb Sauce

Preparation info

Makes
6–8
servings

Difficulty
Easy

Appears in

Rhubarb

By Corrine Kozlak

Published 2019

About

You can let them eat cake for breakfast with this delicious, healthy oatmeal treat—a great way to get a non-oatmeal eater on the right side of oats. Make the Rhubarb Sauce ahead, and refrigerate overnight; reheat before serving.

Ingredients

3 cups old-fashioned oats
2 cups whole milk
⅓ cup

Breakfast
Vegetarian
Gluten-free

Method

Combine oats and milk in a large mixing bowl. Cover and refrigerate overnight.

Preheat oven to 350 degrees.

Stir brown sugar, butter, eggs, salt, vanilla, and cinnamon into oats mixture until well blended.

Pour batter into a lightly greased 8x8-inch baking dish.