Brown Butter Cakes with Rhubarb-Strawberry Compote - Delicious Living

Ingredients

• 10 tablespoons unsalted butter (1 stick plus 2 tablespoons)
• 2 1/2 ounces ground almonds (about 2/3 cup ground)
• 2 1/2 ounces all-purpose flour (about 2/3 cup)
• 2 cups confectioner’s sugar (lightly spooned)
• 3/4 cup egg whites (5-6 eggs)
• 1 teaspoon vanilla extract
• 1 pinch salt
• RHUBARB-STRAWBERRY COMPOTE (makes 1 1/2 cups)
• 1 pound rhubarb (sliced into 1-inch pieces)
• 1/2 cup natural cane sugar
• 2 tablespoons port
• 1/2 teaspoon vanilla extract
• 1 cup strawberries (leave small ones whole; cut large ones in half)
• 1 teaspoon fresh lemon juice (or to taste)