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.
Serves:
Ingredients
For Rhubarb Compote:
- 8stalksrhubarbcut into ½-inch pieces
- 3applespeeled, cored, and diced
- ½cupwhite sugar
- ¼cupwater
For Cake:
- ⅔cupwhite sugar
- ¼cupmargarine
- 1egg
- 1tspvanilla extract
- ¾cupmilk
- 1½cupsall-purpose flour
- 2tspbaking powder
- ¼tspsalt
For Crumb Topping:
- 1½cupsrolled oats
- ½cupmargarine
- ½cupwhite sugar
- 1tspground cinnamon
Instructions
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Combine rhubarb, apples, ½ cup white sugar, and water together in a saucepan; bring to a boil.
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Cook and stir rhubarb mixture for about 10 minutes or until rhubarb is tender and compote is thickened.
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Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
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Mix ⅔ cup white sugar, ¼ cup margarine, egg, and vanilla extract together in a bowl.
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Stir milk and stir into the sugar mixture.
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Whisk flour, baking powder, and salt together in a separate bowl.
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Mix flour mixture into the wet mixture until batter is just moistened; pour into the prepared baking dish.
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Spoon enough compote over the cake to make about ½-inch-thick layer, reserving any leftover compote for other uses.
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Stir oats, ½ cup margarine, ½ cup white sugar, and cinnamon together in a bowl until crumbly; sprinkle over compote layer.
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Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Nutrition
- 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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