Strawberry Rhubarb Swirl Pound Cake

It's no secret what I've been up to:  Rhubarb.  6 gallons of jam so far, 8 crisps/pies.  And now I'm trying my hardest to research and find other creative ways to use up the 6 rhubarb plants that are flourishing here.  This recipe is a winner.  Just call my husband the "Strawberry Rhubarb Swirl Pound Cake Monster".  He ate this up faster than cookie monster gobbles up a plate of cookies. 

 Goes perfect on it's own for dessert.

Or  paired with homemade yogurt and fresh strawberries for breakfast.

 A friend posted the recipe (link here) and gave it a good review.  I tried it out, altering it slightly to make it even more delicious and to cut down the number of bowls and time.  If you've been a reader long enough...you know I'm a one bowl type of girl. Two bowls is pushing it.  Any more than that, I'm not interested.  The easier version turned out great...it comes recommended.

Strawberry Rhubarb Compote

• 2 cups of rhubarb, sliced
• 1 pint of strawberries
• ½ cup sugar
• ¼ cup water
• Juice of half a lemon

1. In a large saucepot, bring all the ingredients to boil for 5 minutes, then simmer for 5. Stir frequently.
2. Let cool till ready to use.

Strawberry Rhubarb Swirl Pound Cake

• 2 sticks butter, softened
• 1 cup sugar
• 5 eggs
• 1 tsp vanilla
• 1 tsp baking powder
• ½ tsp salt
• 2 cups flour
• 3/4 cup strawberry rhubarb compote.

1. Cream butter and sugar.  
2. Add eggs, mix well.
3. Add vanilla, baking powder, salt and flour.  Mix until combined.
4. Place 1/3 of the batter in a greased loaf pan, then spread half the strawberry rhubarb compote. Place another 1/3 of the batter in the pan and cover with the second half of the compote. Top with remaining batter. Using a butter knife, cut a ziz zag pattern through the dough to create a swirl.
5. Bake at 350 for 1 hour 15 minutes.