Simple Vanilla Cake with Strawberry/Rhubarb Compote

I had beautiful rhubarb plants in Connecticut that I truly miss this time of year.  I loved watching them sprout up, knowing those ruby red stalks would create such wonderful pies, jelly, buckles, etc.  I did find some local organic stalks in our Whole Foods and decided they would be great combined with strawberries for a compote over a basic vanilla cake.  The cake itself may be simple, but I have a different technique to share and I exchanged the usual milk for a container of Greek Gods - Greek Yogurt-Honey Flavor.

Simple Vanilla Cake with Strawberry/Rhubarb Compote

1 1/2 cups cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 tsp. vanilla extract
1 6 oz. container Greek Gods-Greek Yogurt/Honey flavored

Preheat oven to 400F-degrees
Lightly coat an 8-inch cake pan with butter, then, dust with flour.  Sift the cake flour, baking powder and salt and pour into the mixing bowl of your KitchenAid.  Using the paddle attachment, beat in butter, about 1/2 tsp. at a time, until mixture resembles coarse sand.

Next, beat in the sugar, one tablespoon at a time until, this time, the mixture resembles fine damp sand.

Beat in the eggs, one at a time.  Add the vanilla to the yogurt and beat into the mixture on high, just until blended.  Do not over beat.  Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean--28 to 30 minutes. 

Cool cake in the pan for five minutes.  Unmold and cool completely.  This cake is wonderful by itself, but there so many options.  You can split it in half and add your favorite jam, then, just dust the top with confectioners' sugar.  Or fill the center with pastry cream and make a chocolate glaze and you have a Boston Cream Pie.  Of course, like I did, use fruit that is in season to make a delicious compote.

Strawberry/Rhubarb Compote
3 cups rhubarb, trimmed and cut into 1 inch pieces
3 cups strawberries, cut in half, or in quarters if really large
3/4 cup sugar
1/4 cup water
1 1/2 T cornstarch

Place prepared fruit in a sauce pan.  Add sugar and water and stir together.  Heat on medium heat until mixture comes to a boil.  Lower temperature to a simmer and cover.  Cook 7-10 minutes or until rhubarb is tender.  Remove lid and ladle out about 1/4 cup of the juice.  Whisk in the cornstarch until blended.  Add back to the fruit mixture and stir to combine.  Cook 5 minutes longer or until slightly thickened.  Remove from heat and pour into a bowl.  
To serve dessert, place a wedge of the cake on a plate, add a scoop of really good vanilla ice cream, and ladle the compote over the cake.  Enjoy!