Cinnamon Baked Oatmeal Cake with Warm Rhubarb Sauce and Vanilla Bean Creme from The Art of Breakfast

The Cinnamon Baked Oatmeal Cake with Warm Rhubarb Sauce and Vanilla Bean Creme from The Art of Breakfast cookbook is so delicious and so easy to make ahead (actually, you need to make it the night ahead for the oats to absorb the cinnamon mixture).  I made the cake the night before and the garnishes in the morning while the cake baked!  All the recipes from this cookbook are amazing, so I highly recommend ordering a copy for yourself or adding it to your wishlist. 

Being that I like a little something salty with my sweet breakfasts, I served this with sausage on the side!

Cinnamon Baked Oatmeal Cake (with permission from the chef!)

1/2 cup canola or vegetable oil
1/2 cup walnut oil (found in my local Whole Foods)
1 1/4 cup granulated sugar
4 large eggs
2 tablespoons ground cinnamon
2 teaspoons baking powder
1 teaspoon vanilla extract
1 1/2 teaspoons salt
1 cup whole milk
1 1/4 cups half & half
6 cups thick-cut rolled oats (not quick cook or instant)
Vanilla Bean Creme (see recipe that follows) for garnish
Rhubarb Sauce (see recipe that follows) for garnish
Sliced Strawberries for garnish

1. Combine the oils, sugar, eggs, cinnamon, baking powder, vanilla, salt, milk and half & half in a stand mixer and beat until well combined.  Add the oats and mix thoroughly.
2. Pour the mixture into a greased 9x13 glass baking dish, cover with plastic wrap and chill in the refrigerator overnight.
3. Preheat the oven to 350 degrees.  Remove the dish from the refrigerator and allow to sit while the oven is heating.
4.  Bake uncovered for 30 minutes, until lightly browned on top.  Cut into squares.  Into shallow bowls, ladle rhubarb sauce, place cut oatmeal squares on top.  Top the cake with Vanilla Bean Creme and garnish with fresh sliced strawberries.

Vanilla Bean Creme

1 pint sour cream (I used a low fat version)
1 tablespoon vanilla extract (use vanilla bean paste, if you have it - can be purchased at Williams Sonoma)
1 seeds of 1 vanilla bean
2 tablespoons honey
1 tablespoon heavy cream (I used half & half)
1/3 cup granulated sugar

Combine all ingredients in a blender and puree for 10 seconds.  Scrape down the sides and blend again for another few seconds.  Pour into a container (keeps in refrigerator for 1 week or freezer for about 4 weeks)

Tip: use the left over vanilla bean pod to flavor granulated sugar!

These squeeze bottles are the perfect container for the Vanilla Bean Creme. They make storing and plate decorations so easy and convenient.  Plus, you can carry them to the table in case anyone would like a little extra!

Rhubarb Sauce

Don't skip making this.  Even if you don't think you like rhubarb, you will like the sweet and tart zing it adds to the dish.

4 cups chopped fresh rhubarb
1/2 cup water
1/2 cup granulated sugar

Cook all ingredients in a covered medium saucepan for about 20-25 minutes until soft.  Remove from heat and puree with an immersion blender until smooth.  Be careful since the mixture is very hot!


Being that I often cook just for two, we had leftovers, which were excellent the next day, heated in the microwave.  I froze the other half and looking forward to enjoying it in a couple of weeks!

Bon Appetit!