When I first came across this recipe, I was not tempted to make it. Oatmeal Rye Cake? Seriously? Who would want to make it? Doesn’t rye flour add a very distinct taste?
So why, do you ask, did I make it after all those hesitations? Because I’m a bit of a sucker for recipes that aren’t normal. 😉 And because I love finding desserts that are somewhat healthy (no white flour). It’s easier to justify eating more of it that way, you know!! 🙂
I am very glad I made it. You would never know it’s from from rye flour! It’s moist, delicious, and even friends loved it and were surprised at the ingredients!
Oatmeal Rye Cake
1/2 cup butter or margarine, softened
1 cup brown sugar
1 tsp vanilla
3 Tbsp barley flour*
1 1/4 cup rye flour
1 cup rolled oats**
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cup water/milk
Cream butter and sugar. Add eggs and vanilla, mix. Combine dry ingredients. Alternately add dry ingredients and water/milk to creamed mixture (batter will be thin). Pour into greased 9×13″ pan. Bake at 350F for 30 minutes, or until toothpick comes out clean.
*I’m quite certain this flour could be substituted with any other kind, if you don’t have any barley flour!
**I used quick oatmeal, and the cake was very moist. Almost too moist. Next time I use quick oatmeal instead of the rolled oats called for in this recipe, I will decrease the water/milk to 1 cup.
Recipe from Sensible Cooking.