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
3
egg whites
1/4
teaspoon cream of tartar
6
tablespoons sugar
1/2
teaspoon vanilla
1
cup cut-up rhubarb (about 1/2 pound)
1/3
cup sugar
1
tablespoon cornstarch
1
tablespoon cold water
1
cup sliced strawberries
Preparation
Heat oven to 350°. 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.
Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Increase oven temperature to 400°. Make meringue. Spread over cake, sealing meringue to edge of pan.
Bake 8 to 10 minutes or until meringue is light brown; cool. Serve with Strawberry Rhubarb Sauce.
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.
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.
