1. Prepare the cake. Preheat oven to 350 degrees F. Have ready an ungreased 10-inch tube pan, preferably with a removable bottom.
2. Sift flour and 3/4 cup of the sugar together into a medium bowl. Whisk to mix thoroughly, and set aside.
3. Place egg whites in a large bowl and add salt and cream of tartar. Using an electric mixer on medium speed, beat whites until foamy. Gradually add remaining 3/4 cup sugar and beat until soft, glossy peaks form.
4. Gently fold in lemon zest and juice. Fold in the sifted flour mixture in two additions.
5. Transfer batter to the tube pan and bake until surface is golden and springy to the touch, about 40 minutes. Remove from oven and invert the pan, ideally resting on its legs or the neck of a bottle, so air can circulate. Cool cake completely while it's upside down. When cool, run a knife between the cake and the pan to unmold onto a plate. (Can be made up to 2 days in advance. Wrap well in plastic wrap and store at room temperature.)
6. While cake bakes, prepare the compote. Place rhubarb, honey, lemon zest, cinnamon, orange juice, and syrup in a medium saucepan over medium-low heat and stir to combine. Cover and cook, stirring occasionally, until rhubarb pieces pierce easily with a fork, about 6 minutes. Cool at room temperature for 15 minutes, then transfer to an airtight container and chill. (Can be made in advance. Refrigerate in an airtight container for up to 2 days or freeze.)
7. To serve, top slices of cake with chilled compote. Serve additional compote in abowl on the side.
Source: Hannaford fresh Magazine, March - April 2011
Note: Fresh rhubarb is available in April, but you can substitute frozen rhubarb or frozen cranberries in this recipe if you have stored your own through the winter.