Rhubarb Compote Cake

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!

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!

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!

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.

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

I found this recipe because I had rhubarb sauce that I needed to use up. I substituted butter for the margarine throughout the whole recipe, but otherwise made the cake bottom and crumble top as written. I subbed my simple rhubarb sauce for the compote. I also used a 9x13 and it fit perfectly. This is a really unique dessert in the best way. My family thinks it tastes like apple pie even though my version has no apple. It's very good and I'll definitely make it again.

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.

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.

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