Toasted-Almond Poundcake With Pan-Roasted Strawberries And Strawberry-Rhubarb Compote

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
850
FAT
115%
CHOL
96%
SOD
33%

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Ingredients for 8 servings

1 3/4 cups sugar, plus more to taste

4 cups trimmed, sliced rhubarb

1 cup (2 sticks) plus 1 tablespoon unsalted butter

2 tablespoons sliced almonds

1 1/3 cups almond flour

3 pints strawberries, hulled

1 teaspoon grated tangerine zest

1 1/4 cups cake flour

5 large eggs

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