Cake dumplings in rhubarb compote

Rhubarb. What a heavenly sound in my ears. I just love its tart flavor and pale pink color - it is my definite forerunner of spring. Fun fact: in Germany, where I live, rhubarb is regarded a veggie, in the US it is by law considered a fruit. The mysterious ways of definitions and terms. All right, I will stop with my nerdy know-it-all drivel now and get back to the reason why you are hopefully still reading this. Light and crumbly vanilla cake dumpling in sweet rhubarb compote. There, this is how a perfect remedy against the sudden winter comeback looks like.


500g rhubarb
300g sugar
100ml water
2 tsp. vanilla extract

300g all-purpose flour
50g sugar
150g butter
125ml milk
1 tsp. vanilla extract

This recipe is adapted from one of my favorite cookbooks of all times, Seasons by Donna Hay. Let’s get to business.  Start by cutting the rhubarb into slices (3-5cm long) and cook it for about 10-15 minutes with the water, vanilla and sugar on reduced heat until the rhubarb has softened. Make the dough by sifting the sugar and flour together and rubbing in the cold and cubed butter with your fingers. Now stir in the vanilla and mild and knead to a smooth dough. Fill the compote into 6 small oven-save bowls and put a dough ball on top. Bake in 180°C oven for 20-25 minutes.

Dust with powdered sugar and indulge with maybe some vanilla ice-cream? Happy thoughts for your belly!

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