Easy Lazy Daisy Rhubarb Oatmeal Cake Recipe

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Please, don’t skip this step—it’ll save you a sticky mess later! 2. In a bowl, combine the chopped rhubarb with 1 cup of granulated sugar. Set it aside to macerate while you whip up the cake batter. This helps the rhubarb release its juices! 3. In a large mixing bowl, cream together the softened butter and the remaining ¾ cup of granulated sugar until it’s light and fluffy. You want it to be really airy for the best texture! 4. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract. Those flavors are about to make your kitchen smell amazing! 5. In another bowl, whisk together the flour, baking powder, baking soda, and salt. 6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined—don’t overdo it! 7. Stir in the rolled oats and the macerated rhubarb mixture (including any collected juices). 8. Pour the batter into the prepared baking pan, spreading it evenly. Feel free to lick the spatula—it’s a rite of passage! 9. In a small bowl, mix together the brown sugar, shredded coconut (if you’re using it), and a little more rolled oats. Sprinkle this topping over the batter in the pan. 10. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Try not to open the oven too often, as the temperature needs to stay steady! 11. Allow to cool slightly in the pan before slicing and serving. Enjoy every moist, delicious bite!