Step 1

Preheat the oven to 350°F

Step 2

Coat an 8-inch pan with vegetable oil spray or butter. I like using a cake pan or a springform pan, but a square pan also works.

Step 3

Whisk the flour, baking powder, cinnamon, and salt; set aside.

Step 4

Using an electric mixer, beat the butter and the 1 cup sugar on medium speed until pale and fluffy, 5 minutes.

Step 5

Add the room-temperature eggs one at a time, beating well. Add the flour mixture and beat on low until well blended.

Step 6

Dump the batter into the prepared pan and spread evenly with your hands or the back of a spoon. The batter is thick.

Step 7

Drop the compote by teaspoon on top of the cake. Swirl compote into the batter with a knife. Lay the rhubarb stalks placing them close together and poking them down with your finger in the batter. YOu can create a design or simply lay them on.

Step 8

Bake until the top is golden and the edges pull away from the pan, and a tester inserted into the center of the cake comes out clean, 50 to 60 minutes.

Step 9

Let cool. and serve with whip cream, ice cream