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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.

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( 30 Ratings)

30 Ratings

5 Stars 43%

4 Stars 20%

3 Stars 23%

2 Stars

1 Stars

Member Reviews ( 3 )

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Prep Time 25 min
Total Time 3 hr 10 min
Servings 12

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: container (15 oz) ricotta cheese

1/4: cup powdered sugar

Garnish

1/2: cup sliced strawberries

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Directions

1 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.)
2 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.
3 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.
4 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.
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. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

Use 2 containers (12 oz each) 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.

For 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 380mg; 380%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 0g 0% Sugars 40g 40% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 15%;
Calcium: 20%;
Iron: 0%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

3 1/2

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

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 4/27/2009 2:38:14 PM REPORT ABUSE Monica B. said:

Rating:

First of all I cut the layers by using my electric knife. It worked great. Last time I tried to slice angel food, it didn't turn out so good. The cake itself was good but we didn't care for the frosting. The ricotta cheese made it kind of gritty. I whipped it for a while but it didn't look fluffy to me. I'll definetly make it again but with a different frosting. I think a whipped topping/pudding frosting would be good. It was real easy to make. The filling tasted just like strawberry rhubarb pie.

This reply was: Helpful Inspiring

Posted 4/18/2008 6:38:49 AM REPORT ABUSE mindless said:

Rating:

I made it....every one loved it. It really was no trouble making it. I needed to beat the cheese alittle longer next time, I think it will be come a favorite at our house.

This reply was: Helpful Inspiring