ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Strawberry Rhubarb Chiffon Cake

A vintage-inspired pretty-in-pink chiffon cake with fresh strawberry and rhubarb is the perfect way to celebrate.

CLOSE
 (7) 6 Reviews
+

Share

  • Prep Time 55 min
  • Total Time 3 hr 55 min
  • Servings 20

Ingredients

Strawberry Chiffon Cake

1 3/4
cups Gold Medal™ all-purpose flour
2
teaspoons baking powder
1
teaspoon salt
1 1/4
cups granulated sugar
1/2
cup vegetable oil
6
egg yolks
10
strawberries, pureed in blender or food processor (about 3/4 cup)
22
drops red liquid food color
6
egg whites
1/2
teaspoon cream of tartar

Filling and Glaze

1
cup frozen cut rhubarb, thawed, drained or chopped fresh rhubarb
2
teaspoons grated lemon peel
1/4
cup granulated sugar
1
tablespoon water
1 1/2
cups quartered strawberries
1
cup whipping cream
1 1/2
cup powdered sugar

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. In large bowl, mix flour, baking powder, salt and 1/2 cup of the granulated sugar until blended. Add oil, egg yolks, pureed strawberries and food color. Beat with electric mixer on medium speed about 2 minutes or until blended; set aside.
  • 2 Wash and dry beaters. In medium bowl, beat egg whites and cream of tartar with electric mixer on medium speed about 1 minute 30 seconds or until soft peaks form. Gradually add the remaining 3/4 cup granulated sugar. Beat until stiff peaks form. Fold one-third of the egg white mixture into the egg yolk batter gently but thoroughly. Fold in remaining egg white mixture. Pour into ungreased 10-inch angel food (tube) cake pan. Tap pan on counter to remove air bubbles.
  • 3 Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof bottle or funnel. Let hang about 2 hours or until cake is completely cool.
  • 4 Meanwhile, in 1-quart saucepan, heat rhubarb, lemon peel, 1/4 cup granulated sugar and the water to boiling over medium heat. Reduce heat to medium-low; simmer until soft and cooked through, about 3 minutes. Remove from heat; set aside to cool, about 30 minutes. Stir in quartered strawberries.
  • 5 In medium bowl, beat 1/2 cup of the whipping cream and 1 tablespoon of the powdered sugar until stiff peaks form. Fold in 1/2 cup of the cooled strawberry-rhubarb mixture. Reserve remaining mixture for top of cake.
  • 6 Place cake top side down on serving platter. Cut 1-inch layer off top of cake; set aside. Cut tunnel into cake 1 inch deep and 1 inch wide; discard tunnel scraps. Fill tunnel with strawberry-rhubarb cream mixture. Replace top of cake.
  • 7 To make glaze, stir together remaining 1/2 cup whipping cream and remaining powdered sugar (almost 1 1/2 cups) in medium bowl until smooth. Spoon glaze over top of cake, letting it run down side. Top with reserved strawberry-rhubarb mixture just before serving.

EXPERT TIPS

Expert Tips

Short on time? Make the strawberry rhubarb mixture (step 4) up to 2 days ahead of time. Store covered in refrigerator until ready to use.

Rhubarb and strawberries are a refreshing pair for spring. To prepare fresh rhubarb, trim the ends and discard all traces of the leaves (rhubarb leaves are poisonous). Scrub the stalks and cut into pieces about 1 inch in length.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
100),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
190mg
190%;
Total Carbohydrate
38g
38%
(Dietary Fiber
1g
1%
  Sugars
28g
28%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
10%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 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 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
Save Money on Your Favorite Brands
when you buy THREE CUPS any variety Yoplait® Greek or Yoplait® Greek 100 yogurt (Void in MN, CA, TN, ND, NV, NJ, LA & WI)
when you buy EIGHT CUPS any variety Yoplait® Yogurt (Void in LA, NJ, ND & NV)
when you buy any TWO Pillsbury® Crescent Dinner Rolls (excludes Twin Pack)
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close