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Rhubarb Crumb Cake

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
16 servings
Dessert
Rhubarb Crumb Cake
Ingredients
  • 8 stalks rhubarb, cut into 1/2-inch pieces
  • 3 apples - peeled, cored, and diced
  • 1/2 cup white sugar
  • 1/4 cup water
  • 2/3 cup white sugar
  • 1/4 cup margarine
  • 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
  • 1 1/2 cups rolled oats
  • 1/2 cup margarine
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
Instructions
1
Combine rhubarb, apples, and white sugar in a saucepan; heat the mixture until it reaches boiling point. Cook and stir the rhubarb mixture constantly until the rhubarb is tender and the compote has thickened, approximately 10 minutes.
2
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8-inch square baking dish with a non-stick spray to prevent sticking.
3
Mix together 2/3 cup white sugar, 1/4 cup margarine, egg, and vanilla extract in a bowl; stir in milk. Whisk flour, baking powder, and salt together in a separate bowl; gradually add the dry ingredients to the milk mixture until it reaches a moist consistency, then pour into the prepared baking dish. Spoon enough of the rhubarb compote over the batter to create a 1/2-inch-thick layer. Set aside any leftover compote for future use.
4
Mix together oats, 1/2 cup margarine, 1/2 cup white sugar, and cinnamon in a bowl until the mixture is crumbly; sprinkle over the compote layer.
5
Bake the dish in the preheated oven until a toothpick inserted into the center comes out clean, taking around 30 to 40 minutes.