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

samantha
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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.

Nutrition:

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

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

252 calories; 9.5 g total fat; 13 mg cholesterol; 207 mg sodium. 40.3 g carbohydrates; 3.3 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(1)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
(1)
Rating: 5 stars
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
(1)
Rating: 4 stars
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
(1)
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Rating: 5 stars
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
(1)
Rating: 5 stars
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
Rating: 4 stars
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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