White Chocolate and Rhubarb Boston Cream Pie

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line the bottom of a 20-cm (8-inch) in diameter springform pan with parchment paper and butter.

2. 2

   In a bowl, combine the flour, baking powder and salt.

3. 3

   In another bowl, beat the egg whites until soft peaks form. Add half of the sugar gradually and beat until stiff peaks form. Set aside.

4. 4

   In another bowl, combine the remaining sugar, egg yolks, oil, water and vanilla with a whisk. Stir in dry ingredients.

5. 5

   Using a spatula or a whisk, fold one third of the meringue into the batter. Add the rest of the meringue and fold gently. Pour into the pan. Bake for approximately 50 minutes or until a toothpick inserted in centre comes out clean. Cool completely on a rack. Unmould.