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Rustic Rhubarb Cake

Food Network Canada
Yields
16 servings

 

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ingredients

Dry Breadcrumbs, for pan
1
cup unsalted butter, room temperature
1 ½
cup sugar
tsp finely grated lemon zest
1
tsp vanilla extract
1
cup all purpose flour
1
cup cornstarch
1
tsp baking powder
½
tsp fine salt
½
cup half and half cream
6
large egg whites
1 ½
cup diced fresh rhubarb, tossed with 2 Tbsp flour
icing sugar for dusting
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directions

Step 1

Preheat oven to 350 °F. Grease and dust a 10-cup bundt pan with dry breadcrumbs, tapping out excess.

Step 2

Beat butter until light and fluffy. Add 1 ¼ cups of sugar to butter, ¼ cup at a time, beating after each addition until fluffy. Beat in lemon zest and vanilla.

Step 3

In a separate bowl, sift the flour, cornstarch and salt. Add flour mixture, starting and finishing with flour, alternately with half-&-half, blending on medium-low speed after each addition.

Step 4

In a clean bowl, whip egg whites with remaining ¼ cup sugar until they hold a stiff peak when beaters are lifted. Stir a third of the whites into the cake batter, then fold in remaining whites. Quickly fold in rhubarb and scrape into prepared pan. Bake for 60 to 70 minutes, until a tester inserted in the center of the cake comes out clean. Cool for 20 minutes in the pan, then turn out onto a rack to cool completely. Dust with icing sugar before serving.

Step 5

Cake slices best with a serrated knife.

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