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put oven rack in middle position and preheat oven to 400f. 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. 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.
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Achievable elevated desserts — laminated doughs, cakes, custards
Ultra-fine low-protein flour — lightest cakes and pastries
Light brown sugar — chocolate chip cookies, brown butter, sauces
Slotted spoons for traditional absinthe sugar drip ritual
Unrefined whole cane sugar — Indian sweets, chai, payasam