Rhubarb Compote Cake

Name: Rhubarb Compote Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 16 servings
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

Rating: 4.78 stars

9 Ratings
8 Reviews
2 Photos

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

By samantha

Gallery

Recipe Summary

prep:

20 mins

cook:

40 mins

total:

1 hr

Servings:

Yield:

16 servings

Nutrition Info

Directions

Step 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.

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Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Step 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.
Step 4

Stir oats, 1/2 cup margarine, 1/2 cup white sugar, and cinnamon together in a bowl until crumbly; sprinkle over compote layer.
Step 5

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

Cook's Note:

You will have leftover compote after spreading a layer over the cake batter.

Editor's Note:

The nutrition data for this recipe includes the full amount of the compote. The actual amount of the compote consumed will vary.

Nutrition Facts

Per Serving:

253 calories; protein 3.3g; carbohydrates 40.3g; fat 9.5g; cholesterol 12.5mg; sodium 206.8mg. Full Nutrition

Reviews (8)

Most helpful positive review

COUNTRYLINK

05/01/2017

WoW.. I made half the recipe baked it for 40 minutes added chopped walnuts to the oat mixture.. yumm. Thank you for sharing this awesome recipe! Read More

Helpful

(1)

9 Ratings

5 star values: 7
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

COUNTRYLINK

05/01/2017

WoW.. I made half the recipe baked it for 40 minutes added chopped walnuts to the oat mixture.. yumm. Thank you for sharing this awesome recipe! Read More

Helpful

(1)

the4taals

Allstar

06/13/2016

I halved the recipe for a 9x9 pan but next time I would make the whole recipe in a 9x9 pan. I used 8 thin stalks of rhubarb and no apples 40 minutes was perfect in my oven for a full recipe I would use 16 stalks of rhubarb and no apples. We really enjoyed this combination of cake and crisp! Read More

Helpful

(1)

janeO

05/15/2016

8x8 was too small.. used a 9 x 12... delicious! Now I've made it again and used frozen currants and gooseberries (cooked down) for the fruit! Read More

Helpful

(1)

Season Clauss

06/08/2020

I made this and definitely needed a larger pan. I used an 8x11 pan and it was full to the brim. I added a layer of sliced strawberries between the cake batter and compote which added some nice color and natural sweetness. Next time, I would reduce the sugar, or use brown sugar in the oats mix for more color and richer flavor. Nice cake texture and simple recipe to make. Read More

Verdelle Hein

09/21/2018

I made this because I had some cooked rhubarb in the freezer that I wanted to use. I followed the recipe but exchanged the margarine for butter for both the cake and topping. I eliminated the apples and just used the rhubarb. As others suggested I used a 9 x 12 pan and it came out perfectly. It was really good. I was somewhat hesitant about using the oats in the topping but it added a wonderful texture as well as flavour. Thanks to Samantha. Read More

langstonjd

10/18/2020

Only thing I changed was I used brown sugar instead of white in crumb topping. LOVED THIS CAKE. Read More

zeimetz1974

06/21/2020

This is best cake I've ever had!!!! I did how ever use an 8 x 11 pan. My family loved it!! Read More

JennyS

08/22/2016

Beware this recipe states to make in an 8 X 8 pan. I thought it seemed like a lot to fit in and sure enough it ran down the sides and into the oven while baking. Also took longer to bake. It still was good yet I believe there is an error and it should be made in a larger 9 X 13. Even a 9" square won't be large enough. The photo looks like more of a bar type dessert than a cake which I believe you would get in the larger pan. First time I didn't read the reviews before making something and I later saw another review that pan size should be upped. Read More

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Rhubarb Compote Cake

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Recipe Summary

Ingredients

Directions

Cook's Note:

Editor's Note:

Nutrition Facts

Reviews (8)

Most helpful positive review

All Reviews for Rhubarb Compote Cake

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Include these ingredients

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Rhubarb Compote Cake

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Editor's Note:

Nutrition Facts

Reviews (8)

Most helpful positive review

All Reviews for Rhubarb Compote Cake