Rhubarb Compote Cake
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
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Instructions
- 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 thickened, about 10 minutes.
- Preheat the 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 in milk. Whisk flour, baking powder, and salt together in a separate bowl; add to milk mixture until batter is just moistened, then pour into the prepared baking dish. Spoon enough compote over batter to create about a 1/2-inch-thick layer. Reserve 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 into the center comes out clean, 30 to 40 minutes.
Source
Original recipe: View Original