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Rhubarb Compote Cake

Recipes by Chef Steph

Chef Steph

Rhubarb Compote Cake

Our rhubarb cake is soft, moist, and flavorful. Packed full of rhubarb and apples, topped with oats & sugar, so simple to make!

ingredients

Rhubarb Compote
  • 8 - stalks rhubarb, cut into 1/2-inch pieces
  • 3 - apples - peeled, cored, and diced
  • 1 cup - white sugar
  • 1/4 cup - water
Cake
  • 2/3 cup - white sugar
  • 1/4 cup - butter
  • 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 - butter
  • 1/2 cup - white sugar
  • 1 teaspoon - ground cinnamon
Prep time
15 minutes
Cook Time
40  minutes
Serves
8 to 10

Directions

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  3. Mix 2/3 cup white sugar, 1/4 cup butter, egg, and vanilla extract together in a bowl. Stir milk and stir into the sugar mixture.
  4. Whisk flour, baking powder, and salt together in a separate bowl.
  5. Mix flour mixture into wet mixture until batter is just moistened; pour into the prepared baking dish.
  6. Spoon enough compote over cake to make about 1/2-inch-thick layer, reserving any leftover compote for another use.
  7. Stir oats, 1/2 cup butter, 1/2 cup white sugar, and cinnamon together in a bowl until crumbly; sprinkle over compote layer.
  8. Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 30 to 40 minutes.

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