Rhubarb Lemon Sponge Cake

By damooses

Ingredients

• 2 (9-inch) unbaked deep dish pie crusts*
• 3 T. unsalted butter, softened
• 1 1/4 C. sugar
• 4 eggs, separated into yolks and whites
• 3 T. all-purpose flour
• 1 1/4 C. milk
• 2 T. grated lemon zest
• juice of one lemon (about a 1/4 cup)
• pinch of salt
• 2/3 C. rhubarb coulis
• *Pre-made pie shells from the store’s freezer section work just fine here.

Details

Adapted from straightfromthefarm.net

Preparation

Step 1

Preheat oven to 375 F and lower the rack. In a medium bowl, beat the egg whites until stiff peaks form. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks and mix well. Add the flour, milk, lemon zest, lemon juice, and salt, mixing until well combined. Gently fold in the egg whites.

Pour the mixture into the pie shells. Divided between the two pies, spoon the rhubarb coulis over the filling and use a table knife to swirl it around a bit (like you would if you were making a marble cake).

Bake for 15 minutes and then reduce the oven temperature to 300 F. Bake for an additional 45 minutes or until the top is dark golden and a toothpick inserted in the center comes out clean.

Let cool before serving. Flavor is best when chilled. Store in the fridge with plastic wrap on top. A dollop of fresh whipped cream never hurts when serving.

(serves 16)