- Rhubarb Compote:
- 8 stalks rhubarb, cut into 1/2-inch pieces
- 3 apples - peeled, cored, and diced
- 1/2 cup white sugar
- 1/4 cup water
- Cake:
- 2/3 cup white sugar
- 1/4 cup margarine
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Crumb Topping:
- 1 1/2 cups rolled oats
- 1/2 cup margarine
- 1/2 cup white sugar
- 1 teaspoon ground cinnamon
- Combine rhubarb, apples, 1/2 cup white sugar, and water together in a saucepan; bring to a boil. Cook and stir rhubarb mixture until rhubarb is tender and compote is thickened, about 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Mix 2/3 cup white sugar, 1/4 cup margarine, egg, and vanilla extract together in a bowl. Stir milk and stir into the sugar mixture. Whisk flour, baking powder, and salt together in a separate bowl. Mix flour mixture into wet mixture until batter is just moistened; pour into the prepared baking dish. Spoon enough compote over cake to make about 1/2-inch-thick layer, reserving any leftover compote for another use.
- Stir oats, 1/2 cup margarine, 1/2 cup white sugar, and cinnamon together in a bowl until crumbly; sprinkle over compote layer.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 30 to 40 minutes.
09/30/2019
recipepes.com
rhubarb compote cake, recipe
PT15M
PT1H
5
455 calories
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