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1
To make the cake, preheat oven to 375 degrees.
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2
Butter a 10-inch cake pan, and set aside.
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3
Place the almonds and the sugar in a food processor, and process until the almonds are ground.
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4
Transfer to a large bowl, and stir in the flour and salt until well combined.
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5
In another bowl, whip the egg whites until stiff but not dry.
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6
Stir the butter and one third of the egg whites into the dry mixture.
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7
Gently fold in the remaining whites.
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8
Pour the batter into the prepared pan.
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9
Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
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10
Place on a rack to cool for 10 minutes.
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11
Turn cake out of the pan, turn upright, and let cool completely.
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12
Meanwhile, make the compote.
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13
Combine the wine, water, sugar and vanilla bean in a nonreactive saucepan over medium heat.
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14
Bring to a boil.
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15
Reduce to a simmer, and add the rhubarb.
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16
Poach for 1 minute, and remove from heat.
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17
Let stand for 5 minutes.
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18
With a slotted spoon, transfer the rhubarb to a bowl, and set aside.
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19
Return the pan to the heat, and boil until liquid has reduced to 1 cup, about 12 minutes.
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20
Set aside.
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21
When cool, pour the liquid over the rhubarb.
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22
Assemble just before serving.
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23
Cut the cake into wedges.
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24
Spoon the compote onto 6 plates, and top with a wedge of cake.
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25
Place strawberry slices over cake, and sprinkle with powdered sugar.
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26
Serve immediately.
