Country Rhubarb Cake

• 1 lb fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring
• 1 cup packed light brown sugar
• 2 cups cake flour (not self-rising), sifted
• 3/4 teaspoon baking powder
• 1/2 cup plus 2 tablespoons granulated sugar
• 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
• 1/3 cup whole milk
• 2 large eggs (1 separated)
• 1 cup chilled heavy cream
• 2 tablespoons confectioners sugar
• 1 tablespoon whiskey (preferably Irish)
• 1/2 teaspoon vanilla

1. Put oven rack in middle position and preheat oven to 400F.
2. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill.
3. Toss rhubarb with brown sugar in a bowl until coated.
4. Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well.
5. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
6. Whisk together milk, whole egg, and yolk.
7. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.
8. Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough.
9. Using a tablespoon, spoon remaining dough in small mounds evenly over top.
10. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top.
11. Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes.
12. Transfer to a rack to cool, about 30 minutes.
13. Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an electric mixer until it forms stiff peaks.
14. Serve cake warm or at room temperature with whiskey cream.

fresh rhubarb stalks, brown sugar, cake flour, baking powder, sugar, butter, milk, eggs, confectioners sugar, whiskey, vanilla

Taken from www.epicurious.com/recipes/food/views/country-rhubarb-cake-109232 (may not work)