Lemon Meringue Cake with Strawberry Rhubarb Sauce

 

1 1/4

cups Gold Medal® all-purpose flour

3/4

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

egg

3

egg whites

1/4

teaspoon cream of tartar

6

tablespoons sugar

1/2

teaspoon vanilla

1 1/2

cups cut-up rhubarb (about 3/4 pound)

1/2

cup sugar

1

tablespoon cornstarch

1

tablespoon cold water

1

cup sliced strawberries

• 1 Heat oven to 350º. Grease and flour square pan, 9x9x2 inches. Beat all ingredients except Meringue and Strawberry Rhubarb Sauce in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
• 2 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Increase oven temperature to 400º. Make meringue. Spread over cake, sealing meringue to edge of pan.
• 3 Bake 8 to 10 minutes or until meringue is light brown; cool. Serve with Strawberry Rhubarb Sauce.
• 4 Meringue: Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
• 5 Strawberry-Rhubarb Sauce: Heat rhubarb and sugar to boiling in 1-quart saucepan; reduce heat. Mix cornstarch and 1 tablespoon cold water; stir into rhubarb mixture. Simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce. Stir in strawberries.