Makes approximately 1 cup.
Preheat the oven to 375°f.
In a baking dish, combine:
1 pound rhubarb, diced
¼ cup sugar
4 tablespoons water
Stir together to coat the rhubarb with the sugar.
Roast for about 20–30 minutes, until the rhubarb has softened and released its juices.
Gently tip the cooked rhubarb into a sieve to drain. Be sure to save the beautiful dark pink rhubarb juice to serve with the cake.
Lower the oven temperature to 350°f.
Butter a 10-inch spring-form pan and line the bottom with parchment.
In a bowl, combine:
¾ cup coarse cornmeal
1½ cups flour
1 teaspoon baking powder
¼ teaspoon raw ginger, peeled and grated
¾ cup sugar
Stir briefly to combine and add:
10 tablespoons butter, cold
Zest of an orange
With your fingertips, work the butter into the mixture until it has a coarse sandy texture.
In a small mixing bowl, combine:
3 tablespoons milk
Whisk together and then add to the cornmeal mixture, combining by hand or with a spoon, until the mixture just starts to hold together. Add more milk if necessary.
Put two-thirds of the cake batter into the spring-form pan, pressing it to the edges and up the sides to form a low wall of batter to contain the compote.
Spoon over the batter:
Rhubarb Compote, drained of excess juice
Crumble the remaining cake batter over the rhubarb.
Bake for about 40–50 minutes.
Slice and serve with the reserved rhubarb juice.