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.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 13
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F. 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 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. Store covered in refrigerator.
Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 40 g, TransFat 0 g
STRAWBERRY RHUBARB SAUCE
This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
CAKE WITH STRAWBERRY-RHUBARB SAUCE
Drizzle this sweet Strawberry-Rhubarb Sauce over pieces of warm angel food cake! This satin sauce is a favorite and will make your cake burst with flavor.
Provided by My Food and Family
Categories Home
Time 20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Mix dry pudding mix and water in saucepan until blended. Stir in strawberries and rhubarb.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
- Add lemon juice and butter; stir until butter is melted and sauce is well blended.
- Spoon sauce over cake slices just before serving.
Nutrition Facts : Calories 140, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
STRAWBERRY RHUBARB SAUCE
Make and share this Strawberry Rhubarb Sauce recipe from Food.com.
Provided by BrendaM
Categories Sauces
Time 35m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil.
- Reduce heat.
- Cook, uncovered over medium heat until rhubarb is soft (about 10- 15 minutes) Remove from the heat and let stand for 5 minutes.
- Stir in strawberries, lemon juice and cinnamon.
- Add food colouring if desired.
- Cool and serve over cake, ice cream, waffles, pancakes, etc.
Nutrition Facts : Calories 170.6, Fat 0.4, SaturatedFat 0.1, Sodium 200.3, Carbohydrate 43.3, Fiber 3.4, Sugar 37.1, Protein 1.3
BEST ANGEL FOOD CAKE
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. -Marilyn Niemeyer, Doon, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.
Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
STRAWBERRY-RHUBARB ANGEL FOOD CAKE
Recipe from the KLS-TV Cooking Show. While rhubarb is in season is a great time to try this wonderful dessert. It has a delightful strawberry-rhubarb filling and is crowned with whipped cream. This recipe heralds spring.
Provided by Steve P.
Categories Dessert
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine rhubarb and the juice of one orange (juice should equal at least 1/4 cup liquid- if additional liquid is needed, add water to make 1/4 cup).
- Add 1/2 cup sugar, cover and cook over medium heat until rhubarb is tender.
- Set aside 1/2 cup sliced strawberries.
- Stir remaining strawberries into rhubarb mixture.
- Stir in a few drops red food color for eye appeal.
- Cool.
- Mixture will begin to thicken slightly.
- Slice cake horizontally to make 3 layers.
- Spoon 1/2 the filling on bottom cake layer.
- Add second layer cake and spoon on remaining filling.
- Place top layer on cake.
- Chill cream well, whip until stiff.
- Set aside.
- Beat together ricotta cheese, 4 tablespoons sugar, and the grated peel of one orange.
- Beat until fluffy.
- Fold whipped cream into whipped ricotta cheese.
- Frost the sides and top of cake with whip cream mixture.
- Garnish with remaining strawberry slices and mint leaves.
- Refrigerate until ready to serve.
- Cake is best if served same day.
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