Rating: 5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Rhubarb Compote:
Cake:
Crumb Topping:

Directions

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

  • 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.

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

  • 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

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