Skip to main content New<> this month
Get the Allrecipes magazine

Rhubarb Compote Cake

Rated as 4.67 out of 5 Stars

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


1 h servings 252
Original recipe yields 16 servings


{{model.addEditText}} Print
  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.


  • Cook's Note:
  • You will have leftover compote after spreading a layer over the cake batter.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the compote. The actual amount of the compote consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 252 calories; 9.5 40.3 3.3 13 207 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

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!

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 ...

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!

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 ap...

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. I...