Recipes Desserts Cakes Rhubarb Compote Cake 4.8 (12) 11 Reviews 4 Photos This cake recipe with a rhubarb sauce (aka compote) was handed down to me from my grandmother and is one of my favorites — I used to help her pick the rhubarb. Submitted by samantha Updated on May 28, 2024 Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr Servings: 16 Yield: 1 (8-inch) square baking dish Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings Rhubarb Compote: 8 stalks rhubarb, cut into 1/2-inch pieces 3 apples - peeled, cored, and diced ½ cup white sugar ¼ cup water Cake: 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 Crumb Topping: 1 ½ cups rolled oats ½ cup margarine ½ cup white sugar 1 teaspoon ground cinnamon Directions 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. Cook’s Note You will have leftover compote after spreading a layer over the cake batter. Editor's Note: The nutrition data for this recipe includes the full amount of the compote. The actual amount consumed will vary. I Made It Print Nutrition Facts (per serving) 253 Calories 10g Fat 40g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 253 % Daily Value * Total Fat 10g 12% Saturated Fat 2g 9% Cholesterol 13mg 4% Sodium 207mg 9% Total Carbohydrate 40g 15% Dietary Fiber 2g 8% Total Sugars 25g Protein 3g 7% Vitamin C 3mg 4% Calcium 81mg 6% Iron 1mg 6% Potassium 156mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.