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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

Nutrition Info

252.5 calories carbohydrate: 40.3 g cholesterol: 12.5 mg fat: 9.5 g fiber: 2.2 g protein: 3.3 g saturatedFat: 1.8 g servingSize: - sodium: 206.8 mg sugar: 24.9 g transFat: : - unsaturatedFat: : -

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.

16 servings

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