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Rosy Rhubarb-Meringue Cake

Martha Stewart
  • 270 minutes
  • Serves 8 to 10

INGREDIENTS

1 lb

1 bunch rhubarb

2 tbsp

Muscat

5

Egg whites, large

3 tbsp

Confectioners' sugar

1 tbsp

Cornstarch

2 1/3 cups

Granulated sugar

2 pinches

Kosher salt

2 tsp

Vanilla extract, pure

1

Coconut oil

1 tsp

White-wine vinegar

1 1/2 cups

Heavy cream