Preheat oven to 350 ° F. Lightly oil an 8" springform pan and line bottom with parchment paper. Beat egg whites on medium high speed until soft peaks form. slowly add 1 2/3 cups sugar while beating continuously until stiff, glossy peaks form, about 7 minutes. Fold in cornstarch,vanilla, vinegar and 1 pinch salt.
Spoon meringue into prepared pan, smooth top level and leave center depressed with most meringue on the sides of pan. Transfer to oven and immediately reduce heat to 325°. Bake without opening oven door, until cake has a pale honey color, 70 minutes. Turn off oven; let meringue stand inside, without opening oven door, at least 1 hour and up to overnight. Center will sink and leave high, crisp sides.
While meringue is baking, place rhubarb, remaining 2/3 cup sugar, wine, and pinch of salt in a medium saucepan over medium heat. Simmer gently,stirring occasionally, until sugar is dissolved and rhubarb is tender and partially broken down, about 7 minutes. Transfer rhubarb to a bowl with a slotted spoon and continue to cook liquid until reduced by half. Pour liquid over rhubarb; let cool completely. Can be stored in airtight, refrigerated container for up to 1 week.
Just before serving, carefully remove cake from pan and place on a serving platter. Beat cream and add powdered sugar until soft peaks form. Pile 2 1/2 cups whipped cream into center of meringue, then spoon 1 cup rhubarb mixture over. Serve with remaining rhubarb mixture and whipped cream on the side.
From the kitchen of Sandi Smith
- Preheat oven to 350F. Lightly spray an 10 inch springform pan* and set aside.
- Toss the sliced plums with the spices and set aside. In a large bowl, stir together the flour, 1 tablespoon sugar and baking powder. Add the cubes of butter and use a pastry blender, knife or your hands to cut the butter in until coarse crumbs form. Stir in ½ teaspoon of vanilla, 2 tablespoons cream and an egg. Continue to stir for a few seconds of until well combined. (But not necessarily perfectly smooth.)
- Turn the dough into the bottom of the pain and press in with your fingers. Arrange the spiced plums over the dough. Bake for 20-25 minutes.
- While cake is baking prep the custard by whisking together the ½ cup of cream, ½ cup of sugar, vanilla and egg.
- When the cake is done baking, pour the custard over the plums, and return to the oven, baking for another 20-25 minutes or until the custard has set.
- Cool before eating, enjoy warm or cold, store in the fridge.
- Adapted from The Baker Chick
Preheat oven to 350 ° F. Lightly oil an 8" springform pan. Cream sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon batter into springform pan. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice depending on the sweetness of the plums. Sprinkle with about 1 teaspoon of cinnamon. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desire. Or cool to lukewarm and serve plain or with whipped cream.
