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.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 13
Steps:
- 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.)
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 40 g, TransFat 0 g
STRAWBERRY ANGEL FOOD DESSERT
Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.
Provided by TABKAT
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 15m
Yield 18
Number Of Ingredients 6
Steps:
- Crumble the cake into a 9x13 inch dish.
- Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
- In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 36.3 g, Cholesterol 27.4 mg, Fat 11 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 241.8 mg, Sugar 22.6 g
ANGEL FOOD CAKE WITH STRAWBERRY-RHUBARB SAUCE
Provided by Food Network Kitchen
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine the granulated sugar, 1/2 cup water and the cardamom pods in a large skillet. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 8 minutes. Add the rhubarb and cook, stirring, until just starting to break down, about 5 minutes. Transfer to a shallow dish and let sit until cooled, about 1 hour. Stir in the strawberries.
- Beat the heavy cream with the confectioners' sugar, vanilla and ground cardamom in a large bowl with a mixer until medium peaks form. Slice the angel food cake and top with the strawberry-rhubarb sauce and spiced whipped cream.
STRAWBERRY-RHUBARB ANGEL FOOD CAKE
Recipe from the KLS-TV Cooking Show. While rhubarb is in season is a great time to try this wonderful dessert. It has a delightful strawberry-rhubarb filling and is crowned with whipped cream. This recipe heralds spring.
Provided by Steve P.
Categories Dessert
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine rhubarb and the juice of one orange (juice should equal at least 1/4 cup liquid- if additional liquid is needed, add water to make 1/4 cup).
- Add 1/2 cup sugar, cover and cook over medium heat until rhubarb is tender.
- Set aside 1/2 cup sliced strawberries.
- Stir remaining strawberries into rhubarb mixture.
- Stir in a few drops red food color for eye appeal.
- Cool.
- Mixture will begin to thicken slightly.
- Slice cake horizontally to make 3 layers.
- Spoon 1/2 the filling on bottom cake layer.
- Add second layer cake and spoon on remaining filling.
- Place top layer on cake.
- Chill cream well, whip until stiff.
- Set aside.
- Beat together ricotta cheese, 4 tablespoons sugar, and the grated peel of one orange.
- Beat until fluffy.
- Fold whipped cream into whipped ricotta cheese.
- Frost the sides and top of cake with whip cream mixture.
- Garnish with remaining strawberry slices and mint leaves.
- Refrigerate until ready to serve.
- Cake is best if served same day.
CAKE WITH STRAWBERRY-RHUBARB SAUCE
Drizzle this sweet Strawberry-Rhubarb Sauce over pieces of warm angel food cake! This satin sauce is a favorite and will make your cake burst with flavor.
Provided by My Food and Family
Categories Home
Time 20m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Mix dry pudding mix and water in saucepan until blended. Stir in strawberries and rhubarb.
- Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
- Add lemon juice and butter; stir until butter is melted and sauce is well blended.
- Spoon sauce over cake slices just before serving.
Nutrition Facts : Calories 140, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
RHUBARB ANGEL DESSERT
A delightful tangy rhubarb filling tops the shortbread crust in this recipe from field editor Patricia Staudt of Marble Rock, Iowa. The tender meringue will melt in your mouth!"
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Press mixture into an ungreased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until lightly browned. meanwhile, in a small bowl, combine sugar, flour and salt. Beat in cream and egg yolks. Stir in rhubarb. Pour over hot crust. Bake, uncovered, for 40 minutes or until set., In a bowl, beat egg whites and vanilla on medium speed until soft peaks form. Spread over hot filling, sealing edges to baking dish., Bake for 15 minutes or until golden brown. Sprinkle with coconut. Cool on a wire rack. Cut into squares. Refrigerate leftovers.
Nutrition Facts : Calories 362 calories, Fat 18g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 203mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
WIL'S MOM'S RHUBARB ANGEL FOOD CAKE
This recipe is from my co-worker's mother. It is his favorite cake - has requested it every year for his birthday for as long as he can remember. He brought it to work last month and oh my.....YUMMY!!! I don't like rhubarb - but this is awesome!! A definite treat to try! Thanks Wil! Prep time DOES NOT include chill time.
Provided by Graybert
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cook 2 1/2- 3 cups cut rhubarb with 2 tbsp water (should make one cup of pulp when cooked and drained) To the still-warm pulp add: 1/3 cup sugar and 1 1/2 cup mini marshmallows- blend the pulp until the marshmallows are melted.
- Chill thoroughly.
- Whip one cup whipping cream until very stiff.
- Take half of the whip cream and blend it with the chilled rhubarb mixture.
- Cut the angel food cake into four layers.
- Take one cup of the rhubarb mixture and spread 1/3 cup between each layer of the cake.
- Take the remaining half cup of whip cream and add it to the remaining rhubarb mixture.
- This will make a lighter tasting icing for the entire cake.
- Ice the cake.
- Chill and serve.
NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM
Steps:
- First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
- Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
- Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
- Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
- Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
- Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
- Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
- To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.
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- 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.
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