Name: Almond Ricotta Pound Cake with Strawberry Rhubarb Compote
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8 servings
Ingredients: 1/2 cup blanched (skinless) slivered almonds; 3/4 cup butter, softened ((1 1/2 sticks)); 1 cup ricotta cheese; 1 1/2 cups sugar; 2 tsp almond extract; 3 large eggs; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; Nonstick cooking oil spray; Lightly sweetened freshly whipped cream ((optional)); Fresh mint sprigs for garnish ((optional)); 2 tbsp unsalted butter; 1 cup rhubarb sliced into 1/2 inch pieces; 2 cups strawberries, stemmed and thinly sliced; 1/2 cup sugar