yummy and very pretty to look at can take to potluck and wow people.

Still searching for what to cook ?

Name: Rhubarb Dessert Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 2 cup All purpose flour; 1 cup Butter; 2 tablespoons Granulated sugar; 1 teaspoon Salt; 6 large Egg yolks; 2 cups Granulated sugar; 4 tablespoons All purpose flour; 1 cup 2% Milk; 5 cups rhubarb sliced; 6 large Egg whites

Find the most delicious recipes here

INGREDIENTS

2 cup All purpose flour
1 cup Butter
2 tablespoons Granulated sugar
1 teaspoon Salt
6 large Egg yolks
2 cups Granulated sugar
4 tablespoons All purpose flour
1 cup 2% Milk
5 cups rhubarb ; sliced
6 large Egg whites

Servings

INSTRUCTIONS

preheat oven to 350F degrees

mix the first four ingredients together until mixture is crumbly then pat into the bottom of 9x13 cake pan. then bake for 10 minutes. remove from oven

then separate the yolks from the whites and make sure you put the whites in a clean bowl. set aside the whites for later in the recipe ,making sure to cover it so nothing gets into it. then take the yolks and add the milk to it and beat them then add the sugar and the flour together and put in the egg and milk mixture and mix together. then fold in the rhubarb making sure it all gets coated then pour onto the crust and bake for 45 minutes or until firm and doesn't jiggle. remove from oven.

then take your egg whites and start whipping them at a high speed add your cream of tarter then add your sugar 2 tablespoons at a time making sure to let it whip a little between each time just before it has a stiff peak put in the vanilla continue whipping until it form a stiff peak. spread this onto the filling after it is baked then put into the oven for 10 minutes or until it is golden brown in places.

then remove from oven as it cools if you did it right you will get some sugar drops forming on the top..

NOTES

a stiff peak is when you take the beaters out of the egg white mixture and it make a peak that stays , of course the beaters are off

Alert editor

Rhubarb Dessert Cake

2 cup All purpose flour
1 cup Butter
2 tablespoons Granulated sugar
1 teaspoon Salt
6 large Egg yolks
2 cups Granulated sugar
4 tablespoons All purpose flour
1 cup 2% Milk
5 cups rhubarb sliced
6 large Egg whites

preheat oven to 350F degrees

mix the first four ingredients together until mixture is crumbly then pat into the bottom of 9x13 cake pan. then bake for 10 minutes. remove from oven

then separate the yolks from the whites and make sure you put the whites in a clean bowl. set aside the whites for later in the recipe ,making sure to cover it so nothing gets into it. then take the   yolks and add the milk to it and beat them then add the sugar and the flour together and put in the egg and milk mixture and mix together. then fold in the rhubarb making sure it all gets coated then pour onto the crust and bake for 45 minutes or until firm and doesn't jiggle. remove from oven.

then take your egg whites and start whipping them at a high speed add your cream of tarter then add your sugar 2 tablespoons at a time making sure to let it whip a little between each time just before it has a stiff peak put in the vanilla continue whipping until it form a stiff peak.   spread this onto the filling after it is baked then put into the oven for 10 minutes or until it is golden brown in places.

then remove from oven as it cools if you did it right you will get some sugar drops forming on the top..

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (363g)
Recipe Makes: 12 Servings

Calories: 1013
Calories from Fat: 629 (62%)

Amt Per Serving		% DV

	Total Fat 69.9g	93 %
	Saturated Fat 29.3g	146 %
	Monounsaturated Fat 28g
	Polyunsanturated Fat 9.3g
Cholesterol 2558mg		787 %
Sodium 239mg		8 %
Potassium 428.5mg		11 %
Total Carbohydrate 60.1g		18 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 58.4g
Protein 37.4g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1013

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe