Rosy Rhubarb-Meringue Cake

Name: Rosy Rhubarb-Meringue Cake
Prep time: 30 min
Yield: Serves 8 to 10
Ingredients: Coconut oil, for brushing; 5 large egg whites, room temperature; 2 1/3 cups granulated sugar; 1 tablespoon cornstarch; 2 teaspoons pure vanilla extract; 1 teaspoon white-wine vinegar; 2 pinches of kosher salt; 1 bunch rhubarb (1 pound), trimmed and cut into 1/2-inch pieces (about 3 1/3 cups); 2 tablespoons muscat, such as Muscat de Beaumes de Venise; 1 1/2 cups cold heavy cream; 3 tablespoons confectioners' sugar

Rosy Rhubarb-Meringue Cake was pinched from <a href="https://www.marthastewart.com/1513947/rosy-rhubarb-meringue-cake" target="_blank" rel="noopener">www.marthastewart.com.</a>

"Sky-high meringue is teamed with billows of freshly whipped cream and homemade rhubarb compote for this showstopping cake...."

INGREDIENTS

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Coconut oil, for brushing

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5 large egg whites, room temperature

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2 1/3 cups granulated sugar

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1 tablespoon cornstarch

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2 teaspoons pure vanilla extract

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1 teaspoon white-wine vinegar

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2 pinches of kosher salt

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1 bunch rhubarb (1 pound), trimmed and cut into 1/2-inch pieces (about 3 1/3 cups)

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2 tablespoons muscat, such as Muscat de Beaumes de Venise

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1 1/2 cups cold heavy cream

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3 tablespoons confectioners' sugar

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