Recipe: Strawberry Rhubarb Pound Cake from Edible Bozeman Spring 2024

“We call this “madeleine cake” at my house because it is reminiscent of the tender and subtly sweet shell-shaped cakes of the same name. Its roots are in the French-style pound cake known as quatre-quarts (“four-fourths”), owing to its almost equal measures of butter, sugar, eggs, and flour. If you have strawberry rhubarb compote, use it in the cake and at serving time, but if you don’t, no worries: omit it. Adapted for high altitude from Dorie Greenspan’s Quatre-Quarts.”