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

Ingredients

Cake

• 1 box Betty Crocker® white angel food cake mix
• 1 1/4 cups cold water
• 2 teaspoons grated orange peel

Filling

• 2 cups sliced rhubarb
• 1/2 cup granulated sugar
• 2 tablespoons orange juice
• 1 1/2 cups sliced strawberries
• Red food color, if desired

Frosting

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

Garnish

• 1/2 cup sliced strawberries

Instructions

1. Move oven rack to lowest position (remove other racks). Heat oven to 350 degrees 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 a 9 inch angel food pan or batter will overflow.)
2. Bake for 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under-bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
3. Meanwhile, in a 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.
4. In a 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.
5. 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.
6. Store covered in refrigerator.

Notes

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for angel food pan, adding orange peel to batter.

Substitution: Use 2 (12 ounce) containers Betty Crocker® Whipped 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.

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.

Nutrition

Per serving: Calories 350 (Calories from Fat 110); Total Fat 12g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 45mg; Sodium 380mg; Total Carbohydrate 51g (Dietary Fiber 0g, Sugars 40g); Protein 8g

Percent Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 40%; Iron 0%

Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker