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Alberta Rhubarb Cake with Rhubarb Compote

Sweet rhubarb cake that's a family recipe from my home province!


Rhubarb Cake

  • 1/2 cup margarine
  • 1 1/2 cup brown sugar
  • 1 egg beaten slightly
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tbsp lemon juice
  • 1 cup milk
  • 2 cups chopped rhubarb
  • 1/2 cup chopped pecans
  • 1/2 cup sugar
  • 2 tsp cinnamon

Rhubarb Compote

  • 2 cup chopped rhubarb
  • 1/2 cup honey
  • 2 tbsp brown sugar
  • grated zest and juice of two lemons
  • 1/2 tsp ground cinnamon
  • 1/4 tsp coriander seeds


Rhubarb Cake

  1. Cream the margarine and brown sugar.
  2. Blend the egg with the vanilla and add to the brown sugar mix.
  3. Add the flours and baking soda.
  4. Combine the lemon juice and milk and add to the mixture and mix well.
  5. Fold the rhubarb into the mix.
  6. Blend sugar, pecans and cinnamon in a small bowl and sprinkle on top of the batter.
  7. Pour mixture into a greased 9x13 pan and bake at 350 degrees (Fahrenheit) for 45 minutes.

Rhubarb Compote

  1. Toast the coriander seeds for a couple minutes, just until they become fragrant. Grind them and set aside.
  2. Combine the rhubarb, honey, brown sugar, lemon zest and lemon juice to a sauce pan on medium heat and bring to a simmer and stir to dissolve the sugar.
  3. Simmer until the rhubarb is tender and the liquid is reduced by half, about 10 minutes.
  4. Add in the ground coriander and cinnamon.


  1. Pour warm rhubarb compote onto the fresh baked rhubarb cake and enjoy!!

Recipe Notes

Adapted from Cake: My mom's/memere's recipes Compote: Bar Tartine