Pound Cake with Rhubarb Compote & Kefir Cream | culture: the word on cheese

Ingredients

• ¾ cup kamut flour
• ½ cup pastry flour
• 1 ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup kefir butter (room temperature)
• 1 ¼ cup sugar
• 4 eggs
• Zest of 2 lemons
• 3 tablespoons lemon juice
• 2 pounds rhubarb (cut into 1-inch pieces)
• ¼cup plus 1 tablespoon fresh-squeezed lemon juice
• ¾ cup sugar
• 1 cup kefir cream (reserved from kefir butter recipe)
• ¼ to ⅓ cup raw honey
• 2 tablespoons bee pollen (optional)