ANGEL FOOD CAKE WITH STRAWBERRY-RHUBARB SAUCE
Provided by Food Network Kitchen
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine the granulated sugar, 1/2 cup water and the cardamom pods in a large skillet. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 8 minutes. Add the rhubarb and cook, stirring, until just starting to break down, about 5 minutes. Transfer to a shallow dish and let sit until cooled, about 1 hour. Stir in the strawberries.
- Beat the heavy cream with the confectioners' sugar, vanilla and ground cardamom in a large bowl with a mixer until medium peaks form. Slice the angel food cake and top with the strawberry-rhubarb sauce and spiced whipped cream.
STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE
This humble dessert would never win a beauty contest when pitted against a towering layer cake swirled with frosting, but what it lacks in looks, it makes up in flavor and simplicity of preparation. The cake itself is light yet moist and soaks up the juice released by the strawberries and rhubarb while baking. Sliced almonds add a gentle crunch. It can be a bit tricky to unmold, so don't forget to line the pan with parchment and grease it generously with butter.
Provided by Molly O'Neill
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Line a 9-inch round pan (at least 2 inches deep) with parchment paper and grease the parchment with 1 to 2 teaspoons softened butter. To make the topping, melt 4 tablespoons butter in a small saucepan. Add the brown sugar to the remaining butter and cook until the sugar is melted, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Scatter the almonds over the brown-sugar mixture. Arrange the strawberries over the almonds in concentric circles, cut-side up. Top with the rhubarb and set aside.
- To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, and beat well. Sift together the flour, baking powder and salt. Combine the vanilla with the milk. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix just until combined.
- Spread the batter over the fruit in the pan. Bake until the cake springs back when touched in the center, about 1 hour. (Cover the cake with foil if the top browns too much before the cake is done.) Remove the cake from the oven and let stand for 5 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 214 milligrams, Sugar 33 grams, TransFat 1 gram
STRAWBERRY RHUBARB UPSIDE-DOWN CAKE
Sweet strawberry and tart rhubarb are a pair that always harmonizes beautifully. Serve this cake with a dollop of whipped cream for the perfect spring dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
- Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
- For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
- Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
- Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.
ANGIE'S EASY RHUBARB-STRAWBERRY CAKE
Make and share this Angie's Easy Rhubarb-Strawberry Cake recipe from Food.com.
Provided by Angie Staiert
Categories Dessert
Time 1h5m
Yield 1 9x13 pan, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Prepare cake mix as directed.
- Pour into 9x13 or 15x10x1 inch pan.
- Drop rhubarb over cake mix.
- Sprinkle sugar over rhubarb.
- Over this sprinkle 1 small pachage strawberry Jell-o (dry).
- Bake at 350F for one hour or until cake is done.
Nutrition Facts : Calories 350.2, Fat 12, SaturatedFat 2, Cholesterol 52.9, Sodium 336.4, Carbohydrate 57.5, Fiber 0.8, Sugar 46.4, Protein 4.2
STRAWBERRY-RHUBARB UPSIDE-DOWN CAKE
Weeknight easy! Here's a fresh fruit dessert made with cake mix that you can serve warm.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
- Bake 46 to 52 minutes or until toothpick inserted in center comes out clean. Immediately run knife around sides of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool with whipped cream. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 50 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 35 g, TransFat 0 g
RHUBARB AND STRAWBERRY DUMP CAKE
An easy springtime recipe, using strawberries and rhubarb, that is simple enough for kids to help with. This recipe is terrific with vanilla bean ice cream.
Provided by JENORA
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.
- Bake in the preheated oven until cake is bubbly, about 20 minutes.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.2 g, Cholesterol 10.9 mg, Fat 8.2 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 3.1 g, Sodium 294.9 mg, Sugar 27.5 g
RHUBARB STRAWBERRY PUDDING CAKE
Categories Dairy Egg Fruit Breakfast Dessert Bake Quick & Easy Strawberry Rhubarb Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 (breakfast or dessert) servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
- Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
- Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
- Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
- Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.
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 DUMP CAKE
It always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb dump cake for a sweet treat my whole family loved! -Jessica Bridge, Grand Junction, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the first seven ingredients; transfer to a greased 13x9-in. baking dish. Drizzle with 3 tablespoons butter; sprinkle with cake mix. Top with remaining butter., Bake until golden brown and bubbly, 45-55 minutes. Serve warm. Top with whipped cream, if desired.
Nutrition Facts : Calories 272 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 362mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
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STRAWBERRY RHUBARB CAKE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.3/5 (12)Total Time 57 minsCategory DessertCalories 242 per serving
- Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip or shorten this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the butter and vanilla; mix two more minutes. Add the flour and mix until just combined. Add the rhubarb and strawberries and stir to mix throughout.
- Spread in a buttered 9x13 pan. (This is my favorite pan.) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (43 minutes typically works for me.) Let cool completely before cutting into small slices. Enjoy!
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