rhubarb compote cake

Ingredients

• Servings: 16
• 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

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• 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.