Rye Rhubarb Anytime Cake

Ingredients

• For the rhubarb compote:
• 1 pound rhubarb (about 4 large stalks), roughly chopped into small pieces (about 1/4-inch big)
• 1 cup turbinado sugar (use less sugar if you want a more tart cake)
• 1 cup white wine
• Zest of 1 orange
• 1 cup golden raisins
• For the cake:
• 1 cup (4 1/4 ounces) all-purpose flour
• 1 cup (3 5/8 ounces) rye flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1/2 cup turbinado sugar
• 1/3 cup packed brown sugar
• 2 large eggs
• 1/2 teaspoon almond extract
• Juice from 1/2 an orange, plus enough milk to equal 1 cup total of liquid
• Vanilla ice cream, for serving (optional)

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