Rhubarb Compote Cake Recipe

Recipesfull introduces to you: Popular Recipes. (Rhubarb Compote Cake Recipe). This is one of my favorite recipes handed down to me from my grandmother. I used to help her pick the rhubarb.

Brief

Prep 20 mins

Cook: 40 mins

Total: 1hr

Servings: 16

Yield: 16 servings

Rhubarb Compote Cake Recipe

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

Dessert

Directions

Step 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.

Step 2

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

Step 3

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.

Step 4

Stir oats 1/2 cup margarine 1/2 cup white sugar and cinnamon together in a bowl until crumbly; sprinkle over compote layer.

Step 5

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

Nutritional Information

Rhubarb Compote Cake Recipe

Servings Per Recipe:16

Calories: 252.5

% Daily Value *

Protein: 3.3g 7%

Carbohydrates: 40.3g 13%

Dietary Fiber: 2.2g 9%

Sugars: 24.9g

Fat: 9.5g 15%

Saturated Fat: 1.8g 9%

Cholesterol: 12.5mg 4%

Vitamin A Iu: 450.5IU 9%

Niacin Equivalents: 1.2mg 9%

Vitamin C: 3.3mg 6%

Folate: 22.1mcg 6%

Calcium: 81.2mg 8%

Iron: 1.1mg 6%

Magnesium: 17.1mg 6%

Potassium: 155.9mg 4%

Sodium: 206.8mg 8%

Thiamin: 0.1mg 7%

Calories From Fat: 85.9

*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.

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