2 cups sliced fresh or frozen rhubarb
1⁄4 cup water
1 tablespoon sugar
1 tablespoon fresh lemon juice
Whipping cream, to garnish
Preheat oven to 350° F. Grease one 8 x 8-inch square pan. Line bottom of pan with parchment paper; set aside.
For streusel topping, using pastry blender or your
fingers, combine all ingredients to resemble
coarse meal. Set aside.
Using electric mixer fitted with paddle attachment, beat cream cheese, butter and sugars until light and fluffy. Beat in milk and lemon juice. Add eggs one at a time, beating well after each addition. Scrape bottom and sides of bowl. In large bowl, sift together flour, cardamom, baking powder and soda. Add flour mixture to cream cheese mixture and combine. Pour batter into prepared pan. Top with chopped rhubarb and streusel topping. Bake 40 to 45 minutes or until toothpick inserted in centre comes out clean. Turn out onto rack and peel off parchment. Let cool.
In medium saucepan, combine all rhubarb compote ingredients. Cook over medium heat for 10 to 12 minutes or until fruit is softened, stirring occasionally.
To assemble, cut cake into wedges and top with warm rhubarb compote and whipping cream. Serves 8.