Rhubarb Compote Cake

Ingredients

• 2 cups rhubarb, chopped
• 1/4 cup sugar
• 1/4 cup water
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk

Directions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan.
2. In a medium saucepan, combine rhubarb, 1/4 cup of sugar and water. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low and simmer for 5 minutes, until rhubarb is tender. Set aside to cool.
3. In a large bowl, cream together butter and 1 cup of sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. In a separate bowl, sift together flour, baking powder and salt. Gradually stir the dry ingredients into the butter mixture alternately with the milk.
5. Pour half of the batter into the prepared pan. Spread the rhubarb compote over the batter. Top with the remaining batter and spread evenly.
6. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Interesting Facts

• Rhubarb is a vegetable, but it is usually prepared and eaten as a fruit.
• Rhubarb is a good source of vitamins A, C, K, B-complex and minerals such as magnesium, potassium and calcium.
• Rhubarb compote is a delicious and versatile topping for cakes, ice cream, pancakes and more.