- 6
- 70 mins
Ingredients
- dry breadcrumbs for bundts
- 1 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 teaspoons finely grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup half-&-half cream
- 6 large egg whites
- 1 1/2 cups diced fresh rhubarb, tossed with 2 tbsp flour
Preparation
Step 1
Preheat oven to 350 F. Grease and dust 6 mini bundts with dry breadcrumbs, tapping out excess.
Beat butter until light and fluffy. Add sugar 1 ¼ cups of sugar to butter, ¼ cup at a time, beating after each addition until fluffy. Beat in lemon zest and vanilla.
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.
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 30 to 40 minutes, until a tester inserted in the center of the cake comes out clean. Cool for 20 minutes in the pan, and then turn out onto a rack to cool completely.
For fruit preheat oven to 350. Mix sugar, wine and vanilla and toss with rhubarb. Pour into a shallow baking dish and cover. Bake rhubarb for 30 to 40 minutes, under tender. Strain off syrup into a small saucepot, reserving rhubarb. Bring syrup up to a simmer. Whisk cornstarch with 2 tbsp cold water and whisk into liquid cooking until thickened. Remove from heat and pour over rhubarb. Chill completely before serving.