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Strawberry Rhubarb Chiffon Cake

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Betty Crocker Kitchens
Updated Mar 30, 2022
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A vintage-inspired pretty-in-pink chiffon cake with fresh strawberry and rhubarb is the perfect way to celebrate.

Strawberry Rhubarb Chiffon Cake

  • Prep Time 55 min
  • Total 3 hr 55 min
  • Servings 20
  • Ingredients 17
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

270 Calories
12g Total Fat
3g Protein
38g Total Carbohydrate
28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
190mg
8%
Potassium
95mg
3%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
4%
Sugars
28g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
4%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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