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1
Preheat oven to 180c and butter and line the bottom of a 7in/18cm cake tin.
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2
Measure the Agave syrup, butter and sugar into a large pan.
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3
Add a tablespoon of water and heat gently until melted.
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4
Remove from the heat and mix in the eggs and flour.
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5
Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
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6
Cool slightly in the tin before turning out onto a wire rack.
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7
While the cake is still warm, make the icing by mixing the sugar and the Agave syrup and lemon zest together with 2-3 teaspoons of hot water.
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8
Glaze the cake with the icing and allow to cool completely before serving.
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9
To make the compote, put the rhubarb, orange juice and the Agave syrup in a saucepan and bring to a gentle simmer, stirring occasionally.
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10
Cook for about 5 minutes, until the rhubarb breaks down into a puree.
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11
Stop cooking when some of the rhubarb is still just holding its shape, but make sure it's quite tender and not at all crunchy.
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12
Use a sieve to strain off a little of the syrupy juice, so you get a slightly denser rhubarb mixture and some good, tart rhubarb syrup.
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13
Serve warm or cold alongside the cake.
