Rhubarb Compote Cake Recipe Recipes Net

Ingredients

8stalksrhubarbcut into ½-inch pieces

3applespeeled, cored, and diced

½cupwhite sugar

¼cupwater

⅔cupwhite sugar

¼cupmargarine

1egg

1tspvanilla extract

¾cupmilk

1½cupsall-purpose flour

2tspbaking powder

¼tspsalt

1½cupsrolled oats

½cupmargarine

½cupwhite sugar

1tspground cinnamon

Combine rhubarb, apples, ½ cup white sugar, and water together in a saucepan; bring to a boil.

Cook and stir rhubarb mixture for about 10 minutes or until rhubarb is tender and compote is thickened.

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

Mix ⅔ cup white sugar, ¼ 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 the wet mixture until batter is just moistened; pour into the prepared baking dish.

Spoon enough compote over the cake to make about ½-inch-thick layer, reserving any leftover compote for other uses.

Stir oats, ½ cup margarine, ½ cup white sugar, and cinnamon together in a bowl until crumbly; sprinkle over compote layer.

Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.