Rhubarb Compote Cake

Rhubarb Compote Cake

by Léo Duval 1 year ago
4.8 (8)
40 minutes
252.5 kcal
40.3 g carbs
Description

This is one of my favorite recipes handed down to me from my grandmother. I used to help her pick the rhubarb.

Ingredients
  • 8 stalks rhubarb, cut into 1/2-inch pieces
  • 3 apples - peeled, cored, and diced
  • ½ cup white sugar
  • ¼ cup water
  • ⅔ cup white sugar
  • ¼ cup margarine
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups rolled oats
  • ½ cup margarine
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon
Directions
  1. 1. 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.
  2. 2. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  3. 3. 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.
  4. 4. Stir oats, 1/2 cup margarine, 1/2 cup white sugar, and cinnamon together in a bowl until crumbly; sprinkle over compote layer.
  5. 5. Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 30 to 40 minutes.
Nutrition Facts
serving: 16 servings
calories: 252.5 kcal
carbohydrates: 40.3 g
protein: 3.3 g
saturated fat: 1.8 g
cholesterol: 12.5 mg
sodium: 206.8 mg
fiber: 2.2 g
sugar: 24.9 g
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