Country Rhubarb Cake
For 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)

For whiskey cream
	•	1 cup chilled heavy cream
	•	2 tablespoons confectioners sugar
	•	1 tablespoon whiskey (preferably Irish)
	•	1/2 teaspoon vanilla

Preparation
Make cake: Put oven rack in middle position and preheat oven to 400°F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill.
Toss rhubarb with brown sugar in a bowl until coated.
Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. 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.
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. Using a tablespoon, spoon remaining dough in small mounds evenly over top. 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.
Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes.
Make whiskey cream: Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an electric mixer until it forms stiff peaks.
Serve cake warm or at room temperature with whiskey cream.
Cooks' note: Cake can be made 4 hours ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. Reheat if desired.