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Prep Time: 30 Minutes Cook Time: 57 Minutes |
Ready In: 87 Minutes Servings: 16 |
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Yes, another rhubarb cake! Couldn't find another one like it , I think this one is the most fattening! *LOL* It has meringue *yum* Received from a friend of my husband... I don't care much for rhubarb , but he loves this cake! Ingredients:
2 cups flour |
2 tablespoons sugar |
1 cup butter (2 sticks) |
2 cups sugar |
4 tablespoons flour |
1 teaspoon salt |
6 egg yolks |
1 cup evaporated milk |
5 cups rhubarb, sliced |
6 egg whites (leftover from your yolks above!) |
12 tablespoons sugar |
2 teaspoons vanilla |
1 pinch salt |
Directions:
1. For the Cake~~.
2. Crumble together 2 cups flour , 2 Tablespoons sugar and the 2 sticks of butter.
3. Pat mixture onto the bottom of a 13x9 cake pan.
4. Mix together the 2 cups of sugar , 4 Tablespoons flour , teaspoon of salt , egg yolks, evaporated milk, and the rhubarb.
5. Pour this mixture onto the first mixture.
6. Bake at 350* for 45 minutes.
7. While the cake is baking , it's time to make meringue!
8. In a medium/large bowl ,beat egg whites and pinch of salt until foamy. Add sugar 1 tablespoon at a time , beating well! Continue beating until stiff and glossy. You know your meringue is good to go when the mixture stands in stiff peaks. Beat in vanilla.
9. After the cake is out of the oven , spread with the meringue. Pop back into the oven for an additional 12 minutes.
10. This is a richer dessert! Please enjoy :).
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