Rhubarb Compote Cake

Homemade rhubarb sauce (aka compote) is spooned over cake batter then topped with a crumb topping for a delightful dessert during rhubarb season.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 253 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 3 apples - peeled, cored, and diced
• 8 stalks rhubarb, cut into 1/2-inch pieces
• 1.5 cups all-purpose flour
• 0.25 teaspoon salt
• 0.25 cup water
• 0.5 cup white sugar
• 0.5 cup margarine
• 0.66666668653488 cup white sugar
• 0.75 cup milk
• 0.25 cup margarine
• 1.5 cups rolled oats

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.

Step 3

Stir oats, 1/2 cup margarine, 1/2 cup white sugar, and cinnamon together in a bowl until crumbly; sprinkle over compote layer.

Step 4

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 tender and compote thickened, about 10 minutes.

Step 5

Mix 2/3 cup white sugar, 1/4 cup margarine, egg, and vanilla extract together in a bowl; stir in milk. Whisk flour, baking powder, and salt together in a separate bowl; add to milk mixture until batter is just moistened, then pour into the prepared baking dish. Spoon enough compote over batter to create about a 1/2-inch-thick layer. Reserve any leftover compote for another use.