Do not make this cake on a hot day. The meringue will weep and go soggy.
Rhubarb Meringue Cake
- Flavorless oil, such as vegetable oil or almond oil
- 5 large egg whites
- 1 2/3 cups granulated sugar, plus more for rhubarb
- 1 tablespoon cornstarch
- 2 teaspoons pure vanilla extract
- 1 teaspoon white wine vinegar
- pinch sea salt
- 1 pound rhubarb, washed and trimmed and cut into 1/2 pieces
- Zest and juice of one lemon
- 1 1/2 cups cold heavy cream
- 1/4 cup confectioner's sugar
- Dash rosewater
Preheat oven to 350. Lightly oil an 8 inch springform pan and line base with parchment paper. Place egg whites in clean mixing bowl and beat until they stand in billowing, shiny folds. Add the sugar while beating in 2 or 3 additions. Sprinkle in cornstarch and add vanilla, vinegar and pinch salt. Fold in gently with a large metal spoon. Be careful not to over-mix.
Spoon mixture into cake pan, smooth the top level and quickly transfer to oven. Immediately reduce heat to 325. Leave meringue to bake, without opening the door for 70 minutes. If top appears to get too brown, lower heat slightly. Cake should become a pale honey color. Turn off oven and allow meringue to stand for at least another hour. Do not open oven door. The marshmallow center will sink and leave high, crisp sides.
Meanwhile. combine rhubarb, lemon zest and juice and sugar to taste in a saucepan. Simmer until rhubarb is just tender about 10 minutes. Remove rhubarb with a slotted spoon and reduce the remaining liquid by half. Pour over the rhubarb and allow to cool.
Whisk together cream, confectioner's sugar and rosewater. Beat to form soft peaks. Pile into center of the meringue and spoon on rhubarb.