Ingredients

For the cake:
2 cups all-purpose flour
1 teaspoon baking soda
Pinch salt
2 cups brown sugar, divided
10 tablespoons (1 1/4 sticks) unsalted butter, softened
2 eggs
1 cup buttermilk
1 pound rhubarb, leaf and root ends trimmed, cut into 1/2-inch pieces
For the compote:
4 tablespoons (1/2 stick) butter
1 pound rhubarb, leaf and root ends trimmed, cut into 1-inch pieces
2 cups strawberries, hulled, halved
3/4 cup sugar
1/4 cup water
Whipped cream (optional)

Directions

1. Prepare the cake: Preheat the oven to 350 degrees F. Generously grease and flour an 8-inch round baking pan.
2. In medium bowl, stir together flour, baking soda and salt.
3. In large bowl, with electric mixer on high speed, beat together 1-1/2 cups brown sugar and the butter. Add eggs one at a time, beating well after each addition.
4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with 1/3 of the flour and beating just until combined after each addition. Fold in rhubarb.
5. Transfer mixture to prepared baking pan and sprinkle with remaining 1/2 cup brown sugar. Bake 45-55 minutes, until a cake tester inserted into the center comes out clean. Transfer pan to wire rack and cool in pan 10 minutes; loosen edges and invert onto rack to cool completely.
6. Make the compote: In medium saucepan, melt butter over medium heat. Add rhubarb, strawberries and sugar. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally, 15 minutes.
7. Serve slices of cake with warm or room temperature compote.

Fresh rhubarb is available from midwinter to midsummer; some supermarkets carry frozen rhubarb. Either way, only the stalks are used, since the leaves are poisonous. Chef Adams serves the cake with the compote, but says that the compote may be served alone, with a dollop of whipped cream, or spooned over vanilla ice cream. Fresh rhubarb is available from midwinter to midsummer; some supermarkets carry frozen rhubarb. Either way, only the stalks are used, since the leaves are poisonous. Chef Adams serves the cake with the compote, but says that the compote may be served alone, with a dollop of whipped cream, or spooned over vanilla ice cream.

MJ Adams Famous Rhubarb Cake with Rhubarb-Strawberry Compote
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