Rhubarb Compote Cake recipe
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Ingredients
- 8 stalks rhubarb, cut into 1/2-inch pieces 3 apples - peeled, cored, and diced ½ cup white sugar ¼ cup water ⅔ cup white sugar ¼ cup margarine 1 egg 1 teaspoon vanilla extract ¾ cup milk 1 ½ cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt 1 ½ cups rolled oats ½ cup margarine ½ cup white sugar 1 teaspoon ground cinnamon
Nutrition Info
- 252.5 caloriescarbohydrate: 40.3 gcholesterol: 12.5 mgfat: 9.5 gfiber: 2.2 gprotein: 3.3 gsaturatedFat: 1.8 gservingSize: -sodium: 206.8 mgsugar: 24.9 gtransFat: : -unsaturatedFat: : -
Directions Rhubarb Compote Cake
Directions
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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.
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.