Description
This is one of my favorite recipes handed down to me from my grandmother. I used to help her pick the rhubarb.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 16