Rhubarb Compote Cake Recipe

Name: Rhubarb Compote Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
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
Stir oats, 1/2 cup margarine, 1/2 cup white sugar, and cinnamon together in a bowl until crumbly; sprinkle over compote layer.
5
Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 30 to 40 minutes.

729

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Rhubarb Compote:, 8 stalks rhubarb, cut into 1/2-inch pieces, 3 apples - peeled, cored, and diced, 1/2 cup white sugar, and more.

Yes, Rhubarb Compote Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Compote Cake

How did you like this recipe?

Frequently Asked Questions