featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Holiday Blog Hop Starting December 11th

Holiday Blog Hop

Blog Hop begins December 11th. Click on the graphic above for a schedule and list of giveaways, including a $60 Amazon gift card.

Tuesday, April 21, 2015

#COOKING WITH CLORIS--GUEST AUTHOR BARBARA PHINNEY AND A RHUBARB MERINGUE #CAKE #RECIPE

Today I’m featuring a recipe for Rhubarb Meringue Cake from one of the authors showcased in Bake, Love, Write: 105Authors Share Dessert Recipes and Advice on Love and Writing.

Barbara Phinney is a multi-published USA Today bestselling author who retired from the military to raise her two children and soon turned her creativity toward writing historical and contemporary romance under her own name and mystery and science fiction under her Georgina Lee pen name. Read more about Barbara and her books at her website. 

Rhubarb Meringue Cake

1-1/4 cups all–purpose flour
1-1/2 cups sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup shortening
1 egg
2 teaspoons vanilla extract
2 cups chopped rhubarb*
5 egg whites
1/2 cup sugar
1/2 teaspoon cream of tartar

Preheat oven to 350 degrees F.

*Only use the fleshy red stems. Some rhubarb is sold with the leaves still on. Rhubarb leaves are poisonous.

Combine flour, 1 cup sugar, baking powder, salt, milk, shortening, egg, and 1 teaspoon vanilla extract. Beat on low mixer speed, scraping bowl constantly, for 30 seconds. Beat again at high speed for three minutes, scraping the bowl occasionally.

Pour batter into a 9-10” cake pan. Do not use an 8” pan as the addition of rhubarb will make it overflow. Spread the rhubarb on top of the batter. Do not mix. Bake for 45 minutes or until knife comes out clean from the center. Allow to cool.

Meanwhile, beat the egg whites until foamy. Add remaining sugar. Beat until soft peaks form. Add cream of tartar and remaining vanilla extract. Beat until stiff peaks form. Spread meringue on top of cake.

Brown meringue in 400 degree F oven until peaks and edges are brown. Cool before serving. Meringue can weep after a day or two, but it still tastes good!

Hard Target
Military policewoman, Sgt. Dawna Atkinson, is trained to keep her South American embassy safe, but when a bomb is detonated out front one morning, her home unit sends her old instructor, Tay Hastings, to assist with the investigation.

Tay is the one person who can ruin all she's worked so hard for. He's also her one weakness, thanks to a night of shared indiscretion that still haunts her dreams.

Tay wants to tell her how he fought to take the blame for that night, and how she makes him feel, but circumstances prevent that. As the investigation heats up, they find that it's one thing to guard the embassy, but another, much harder thing to guard their own hearts.

2 comments:

barb phinney said...

When I first chose that recipe, I had to try it again for it had been a while. I was happily surprised to discover I liked it even more!

Angela Adams said...

I gained ten pounds just looking at this picture! (smile!)Thanks for the recipe!!