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Lemon Meringue Cake with Strawberry Rhubarb Sauce
Lemon Meringue Cake with Strawberry Rhubarb Sauce
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Prep Time:
30 minutes
Total Time:
1 hour 30 minutes
Easy homemade lemon meringue cake - a simple and delightful treat for any celebration!
Ingredients:
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup canola oil
  • 1/2 cup fat-free (skim) milk
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons grated lemon peel
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 cup fat-free egg product
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 teaspoon vanilla
  • 1 cup cut-up rhubarb (about 1/2 pound)
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 cup sliced strawberries
Instructions:
  • Preheat oven to 350°F. Prepare a 9x9x2 inch square pan by greasing and flouring it. Using an electric mixer, blend all ingredients (except the Meringue and Strawberry Rhubarb Sauce) in a large bowl on low speed for 30 seconds, occasionally scraping the sides of the bowl. Increase the speed to high and beat for 2 minutes, scraping the bowl as needed. Pour the mixture into the prepared pan.
  • Bake for 17 to 21 minutes until a toothpick inserted in the center comes out clean. Then, raise oven temperature to 400°F. Prepare meringue and spread it over the cake, making sure to seal it to the edge of the pan.
  • Bake until meringue is golden brown (8 to 10 minutes). Allow it to cool before serving alongside the Strawberry Rhubarb Sauce.
  • In a medium bowl, use an electric mixer on high speed to beat egg whites and cream of tartar until foamy. Gradually add sugar, 1 tablespoon at a time, while continuing to beat until mixture is stiff and glossy. Be sure not to underbeat. Lastly, beat in vanilla for added flavor.
  • In a 1-quart saucepan, bring rhubarb and sugar to a boil, then reduce heat. In a separate bowl, combine cornstarch and 1 tablespoon of cold water, then stir into the rhubarb mixture. Simmer uncovered for about 5 minutes, stirring occasionally, until the rhubarb is tender. Let the sauce cool before stirring in the strawberries.

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