Rhubarb Compote Cake

19 ingredients
5 steps

Ingredients

  • Rhubarb Compote:
  • 8 stalks rhubarb, cut into 1/2-inch pieces
  • 3 apples - peeled, cored, and diced
  • 1/2 cup white sugar
  • 1/4 cup water
  • Cake:
  • 2/3 cup white sugar
  • 1/4 cup margarine
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Crumb Topping:
  • 1 1/2 cups rolled oats
  • 1/2 cup margarine
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon

Directions

  1. 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. 2
    Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  3. 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. 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. 5
    Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 30 to 40 minutes.

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