Strawberry-Rhubarb Angel Food Cake
Tart rhubarb and fresh strawberries come together for a delicious combination in this classic fluffy cake.
Makes: 12 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 3 hours 30 minutes
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 3 hours 30 minutes
Recipe Created By: Charlyn Fargo
Featured In: Tennessee Home & Farm
Ingredients
- 1 box white angel food cake mix
- 1 ¼ cups cold water
- 2 teaspoons grated orange peel
- 2 cups fresh rhubarb, sliced
- ½ cup plus 3 tablespoons sugar, divided
- 2 tablespoons orange juice
- 2 cups strawberries, sliced and divided
- 1 ½ cups heavy whipping cream
- 15 ounces ricotta cheese
- ¼ cup powdered sugar
Instructions
- Move oven rack to lowest position and remove other racks.
- Preheat oven to 350 degrees.
- In an extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed for 30 seconds, then beat on medium speed for 1 minute.
- Pour into an ungreased 10-inch tube cake pan. Bake for 37 to 47 minutes or until top is dark golden brown and cracks feel very dry, not sticky.
- Immediately after removing from oven, turn cake pan upside down onto a glass bottle until cake is completely cool, about 2 hours.
- Meanwhile, in a 2-quart saucepan, mix rhubarb, ½ cup sugar and orange juice. (If using frozen rhubarb, thaw and drain first.) Cook over medium heat 10 minutes, stirring occasionally. Cool for 15 minutes.
- Pour cooled mixture into a container with a lid, and stir in 1 ½ cups strawberries. Refrigerate about 1 hour.
- In chilled medium-sized bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In a large bowl, beat ricotta and powdered sugar on medium speed until fluffy. Fold in whipped cream.
- Run a knife around the edges of the cake and remove from pan. Cut cake horizontally to make three layers.
- Spread filling onto layers, then frost the sides and top of cake. Decorate with remaining ½ cup of strawberries. Store covered in refrigerator until ready to serve.
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