*The recipe calls for an 8x8" pan. I used a round pan, but a square pan would work just as well.
Ingredients
2 Rhubarb Stalks, sliced into ¼" pieces
2 tablespoons Sugar
⅓ cup Water
4 Large Eggs, separated
¾ cup sugar
1 tablespoon Lemon Juice
1 teaspoon Vanilla
1 stick(1/2 cup) Butter, melted
¾ cup All-purpose Flour
2 cups Whole Milk, lukewarm
Powdered Sugar, for dusting
Instructions
Add the sliced rhubarb, 2 tablespoons of sugar, and water in a small saucepan. Bring to a simmer, stirring gently on occasion, until all the water is evaporated and rhubarb is soft. Remove from heat and set aside.
Preheat the oven to 325 degrees. Grease an 8x8 baking pan.
Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside.
In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in the melted butter.
Add the flour to the bowl and whisk in until fully combined.
Add the milk to the batter, ½ cup at a time, whisking in well before adding in the next ½ cup.
Note that the batter will be extremely runny.
Fold the egg whites gently in the batter, just until there are no large lumps left.
Pour batter into the prepared baking pan. Spoon the cooked rhubarb slices evenly over the top of the batter. The egg whites that remain on the top of the batter should be strong enough to support the fruit slices.
Bake for 40-60 minutes, or until the cake no longer jiggles when tapped. Bake time will vary depending on how hot your oven gets, so check the cake after 40 minutes.
Remove the cake from the oven and let sit for 10 minutes. Invert cake onto a cooling rack. Cake should fall right out of the pan, but if you are worried about sticking, run a knife around the edge of the cake before inverting.
Place cake on a serving dish or cake stand and dust with powdered sugar right before serving.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/06/01/rhubarb-magic-custard-cake/