Rhubarb Compote Cake Recipe

Rhubarb Compote Cake Recipe

How To Make Rhubarb Compote Cake

This rhubarb compote cake recipe is a nice way to make use of fresh rhubarbs. The oatmeal crumb topping contrasts nicely with the tender filling.

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour



For Rhubarb Compote:

  • 8stalksrhubarbcut into ½-inch pieces
  • 3applespeeled, cored, and diced
  • ½cupwhite sugar
  • ¼cupwater

For Cake:

  • cupwhite sugar
  • ¼cupmargarine
  • 1egg
  • 1tspvanilla extract
  • ¾cupmilk
  • cupsall-purpose flour
  • 2tspbaking powder
  • ¼tspsalt

For Crumb Topping:

  • cupsrolled oats
  • ½cupmargarine
  • ½cupwhite sugar
  • 1tspground cinnamon


  1. Combine rhubarb, apples, ½ cup white sugar, and water together in a saucepan; bring to a boil.

  2. Cook and stir rhubarb mixture for about 10 minutes or until rhubarb is tender and compote is thickened.

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

  4. Mix ⅔ cup white sugar, ¼ cup margarine, egg, and vanilla extract together in a bowl.

  5. Stir milk and stir into the sugar mixture.

  6. Whisk flour, baking powder, and salt together in a separate bowl.

  7. Mix flour mixture into the wet mixture until batter is just moistened; pour into the prepared baking dish.

  8. Spoon enough compote over the cake to make about ½-inch-thick layer, reserving any leftover compote for other uses.

  9. Stir oats, ½ cup margarine, ½ cup white sugar, and cinnamon together in a bowl until crumbly; sprinkle over compote layer.

  10. Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.


  • Calories: 261.76kcal
  • Fat: 9.84g
  • Saturated Fat: 2.02g
  • Trans Fat: 1.56g
  • Monounsaturated Fat: 4.44g
  • Polyunsaturated Fat: 2.89g
  • Carbohydrates: 41.70g
  • Fiber: 2.39g
  • Sugar: 25.38g
  • Protein: 3.28g
  • Cholesterol: 11.14mg
  • Sodium: 161.34mg
  • Calcium: 88.35mg
  • Potassium: 171.58mg
  • Iron: 1.14mg
  • Vitamin A: 11.88µg
  • Vitamin C: 3.62mg
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