RHUBARB MAGIC CUSTARD CAKE

INGREDIENTS

• 2 Rhubarb Stalks, sliced into ¼" pieces
• 2 tablespoons Sugar
• ⅓ cup Water
• 4 Large Eggs, separated
• ¾ cup sugar
• 1 tablespoon Lemon Juice
• 1 teaspoon Vanilla
• 1 stick(1/2 cup) Butter, melted
• ¾ cup All-purpose Flour
• 2 cups Whole Milk, lukewarm
• Powdered Sugar, for dusting

INSTRUCTIONS

1. Add the sliced rhubarb, 2 tablespoons of sugar, and water in a small saucepan. Bring to a simmer, stirring gently on occasion, until all the water is evaporated and rhubarb is soft. Remove from heat and set aside.
2. Preheat the oven to 325 degrees. Grease an 8x8 baking pan.
3. Place the egg whites in a mixing bowl and beat with an electric mixer to stiff peaks. Set aside.
4. In another mixing bowl, whisk together the egg yolks and sugar until creamy. Whisk in the lemon juice and vanilla. Whisk in the melted butter.
5. Add the flour to the bowl and whisk in until fully combined.
6. Add the milk to the batter, ½ cup at a time, whisking in well before adding in the next ½ cup.
7. ...............................................
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