Rhubarb Compote Cake

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."
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1 h servings 252 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  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 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.
  4. Stir oats, 1/2 cup margarine, 1/2 cup white sugar, and cinnamon together in a bowl until crumbly; sprinkle over compote layer.
  5. Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 30 to 40 minutes.


  • Cook's Note:
  • You will have leftover compote after spreading a layer over the cake batter.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the compote. The actual amount of the compote consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 3
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I halved the recipe for a 9x9 pan but next time I would make the whole recipe in a 9x9 pan. I used 8 thin stalks of rhubarb and no apples, 40 minutes was perfect in my oven, for a full recipe I ...

8x8 was too small.. used a 9 x 12... delicious! Now I've made it again and used frozen currants and gooseberries (cooked down) for the fruit!

Beware, this recipe states to make in an 8 X 8 pan. I thought it seemed like a lot to fit in and sure enough, it ran down the sides and into the oven while baking. Also, took longer to bake. I...

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