Lemon Meringue Cake with Strawberry Rhubarb Sauce

• 1 1/4 cups Gold Medal™ all-purpose flour
• 1/3 cup sugar
• 1/4 cup canola oil
• 1/2 cup fat-free (skim) milk
• 1 teaspoon baking powder
• 1 1/2 teaspoons grated lemon peel
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/2 cup fat-free egg product

Meringue

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar
• 1/2 teaspoon vanilla

Strawberry-Rhubarb Sauce

• 1 cup cut-up rhubarb (about 1/2 pound)
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 cup sliced strawberries