Steps to Prepare Vintage Compote Dish

Rhubarb Compote Cake

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Recipe Summary Rhubarb Compote Cake

This is one of my favorite recipes handed down to me from my grandmother. I used to help her pick the rhubarb.

Ingredients | Vintage Compote Dish

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

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 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.

You will have leftover compote after spreading a layer over the cake batter.

The nutrition data for this recipe includes the full amount of the compote. The actual amount of the compote consumed will vary.

Info | Vintage Compote Dish

prep: 20 mins cook: 40 mins total: 1 hr Servings: 16 Yield: 16 servings

TAG : Rhubarb Compote Cake

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