Lemon Meringue Cake with Strawberry Rhubarb Sauce

Reminiscent of a lemon meringue pie, but much easier, this delicious scratch cake is just the thing to help you celebrate spring!

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( 8 Ratings)

8 Ratings

5 Stars 38%

4 Stars 50%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 4 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 180
Fat 5g
Saturated Fat 0g
Sodium 130mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 130mg; 130%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 1g 1% Sugars 19g 19% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 8%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 30 min
Total Time 1 hr 30 min
Servings 12

Ingredients

1 1/4: cups Gold Medal® all-purpose flour

1/3: cup sugar

1/4: cup canola oil

1/2: cup fat-free (skim) milk

1: teaspoon baking powder

1 1/2: teaspoons grated lemon peel

1: teaspoon vanilla

1/4: teaspoon salt

1/2: cup fat-free egg product

Meringue

3: egg whites

1/4: teaspoon cream of tartar

6: tablespoons sugar

1/2: teaspoon vanilla

Strawberry-Rhubarb Sauce

1: cup cut-up rhubarb (about 1/2 pound)

1/3: cup sugar

1: tablespoon cornstarch

1: tablespoon cold water

1: cup sliced strawberries

Directions

1 Heat oven to 350º. Grease and flour square pan, 9x9x2 inches. Beat all ingredients except Meringue and Strawberry Rhubarb Sauce in large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
2 Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Increase oven temperature to 400º. Make meringue. Spread over cake, sealing meringue to edge of pan.
3 Bake 8 to 10 minutes or until meringue is light brown; cool. Serve with Strawberry Rhubarb Sauce.
4 Meringue: Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
5 Strawberry-Rhubarb Sauce: Heat rhubarb and sugar to boiling in 1-quart saucepan; reduce heat. Mix cornstarch and 1 tablespoon cold water; stir into rhubarb mixture. Simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce. Stir in strawberries.

Reviews

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1 - 3 of 4 Reviews View All

Posted 12/5/2012 11:10:11 AM REPORT ABUSE plmn said:

Rating:

very tasty recipe

Posted 5/30/2012 4:52:49 AM REPORT ABUSE aqw123 said:

Rating:

This was very easy to made.

Posted 4/28/2012 10:26:21 PM REPORT ABUSE pachyderm13 said:

Rating:

Delicious!! Loved it.

1 - 3 of 4 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 09/25/2012. NOTE: We do not include optional ingredients in our calculations.