Creamy Rhubarb Cake
Source of Recipe
List of Ingredients
5 cups rhubarb, chopped (5-6 good-sized stalks)
1 cup butter, softened
2 cups plus 4 tbsp. flour, divided
2 3/4 cups plus 2 tbsp. sugar, divided
6 eggs, separated (reserve egg whites)
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. almond extract
1 cup half and half
2 tsp. vanilla extract
1/2 cup chopped nuts (optional)
1/2 cup coconut, shredded (optional)
Preheat oven to 350°.
Shortbread Crust: Mix room temperature butter with 2 cups flour and 2 tbsp. sugar. This will form a crumbly dough. Pat into an ungreased 9x13 pan. Bake at 350° for 10 minutes.
Filling: Chop off the bottom end of the rhubarb stalks, wash well. Chop into 1/2" pieces. Mix rhubarb, egg yolks, 2 cups sugar, 4 tbsp. flour, cinnamon, salt, almond extract and half and half together with a spoon. Pour into the baked crust. Bake at 350° for 40-50 minutes.
Meringue topping: Beat egg whites at high speed with a mixer until foamy (3-4 minutes). Gradually add the remaining 3/4 cup sugar. Beat until peaks form and hold when you lift the beater out of the bowl. This can take up to 5 minutes, so don’t worry if nothing is happening at first. Add vanilla extract
and a dash of salt and beat in. Spread the mixture nicely over the top of the cake. Don't spread the meringue all the way to the edge, because as meringue cools, it shrinks, and if it has baked onto the side of the pan, it’ll pull away. Sprinkle with coconut and chopped nuts if desired. Bake at 350° for 10-15 minutes until the topping is lightly browned. Cool for at least an hour, cut and serve.