Strawberry Rhubarb Angel Cake

Flavor combinations such as strawberry and rhubarb are classics for a reason--they taste great together! Enjoy them both in this elegant layered angel food cake.

Yield

12 servings

Cake Ingredients

1 box white angel food cake mix (e.g. Betty Crocker®)
1 1/4 cups cold water
2 teaspoons grated orange peel

Filling Ingredients

2 cups sliced rhubarb
1/2 cup granulated (white) sugar
2 tablespoons orange juice
1 1/2 cups sliced strawberries
red food color, if desired

Frosting Ingredients

1 1/2 cups whipping (heavy) cream
3 tablespoons granulated (white) or confectioners' (powdered) sugar
1 (15 ounce) container ricotta cheese
1/4 cup confectioners' (powdered) sugar

Garnish Ingredients

1/2 cup sliced strawberries

Directions

Move oven rack to lowest position (remove other racks). Preheat oven to 350°F (177°C).

In extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)

Bake for 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.

Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.

In chilled medium bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup powdered sugar on medium speed until fluffy. Fold in whipped cream.

Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with frosting. Arrange 1/2 cup strawberries over top of cake.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 47 minutes
Cool Time: 2 hours
Chill Time: 1 hour

Additional Information

You can substitute 2 (12 ounce) containers Betty Crocker® whipped cream or vanilla frosting instead of the ricotta frosting.

Rhubarb out of season? Frozen rhubarb that has been thawed and well drained can be used instead of the fresh.

Variation

Blueberry-Rhubarb Angel Torte: Substitute 1 1/2 cups fresh or frozen (thawed) blueberries for the strawberries in the filling and omit food color and strawberry garnish.

Storage

Store covered in refrigerator.

Nutritional Information

Amount per serving: Calories 350 (Calories from Fat 110), Total Fat 12 g (Saturated Fat 8 g, Trans Fat 0 g), Cholesterol 45 mg; Sodium 380 mg; Total Carbohydrate 51 g (Dietary Fiber 0 g, Sugars 40 g), Protein 8 g; Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 2 Fat; Carbohydrate Choices: 3 1/2

Recipe Courtesy Of

Betty Crocker

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