Now that spring is here, it’s time to introduce bright, fresh and spring forward flavours. My first rhubarb bake of the season is a rhubarb, raspberry and apple compote crumble cake. The rhubarb’s tartness complements the sweet raspberries and apples. Then there’s the crumble topping. I like using Rogers Foods 100% Canadian Grown Porridge Oats and Healthy Grains for my crumble as they are a rich source of both soluble and insoluble fibre, with no added salt and sugar. This irresistible buttery, cinnamon spiced coconut crumble topping adds the perfect flavour and texture balance to the tender cake and fruity compote. My oat crumble takes the cake!
Rhubarb, Raspberry and Apple Compote Crumble Cake with Healthy Grains
YIELD: 16 pieces PREP TIME: 30 minutes BAKE TIME: 40 minutes
Ingredients Compote: 2 stalks rhubarb (150g) cut into ½-inch pieces 1 cup raspberries (170g), fresh or frozen 1 Jazz or HoneyCrisp apple (150g) skin on, cut in chunks ¼ cup (125 mL) brown sugar, packed ¼ cup (60 mL) water
Crumble Topping: 1 cup (250 mL) Rogers Foods Original Porridge Oats & Healthy Grains ¼ cup (56 g) unsalted butter, room temperature ¼ cup (125 mL) brown sugar, packed 1 tsp (5 mL) ground cinnamon ¼ cup (60 mL) unsweetened shredded coconut
Cake: 2/3 cup (150 mL) white sugar ¼ cup (56 g) unsalted butter, room temperature 1 egg, room temperature 1 tsp (5 mL) pure vanilla extract ¾ cup (175 mL) 2% plain Greek yogurt 1 ½ cups (375 mL) Rogers Foods No Additive All Purpose Flour 2 tsp (10 mL) baking powder ¼ tsp (1 mL) salt
Follow this link for the complete recipe.
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