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Home > Recipes > Desserts > Strawberry-Rhubarb Angel Cake

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Strawberry-Rhubarb Angel Cake

Strawberry-Rhubarb Angel Cake
Recipe Tip
Substitution
Rhubarb out of season? Frozen rhubarb that has been thawed and well drained can be used instead of the fresh.

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Based on 10 ratings

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.
Prep Time:25 min
Start to Finish:3 hr 10 min
makes:12 servings
Cake
1box white angel food cake mix
1 1/4cups cold water
2teaspoons grated orange peel
Filling
2cups sliced rhubarb
1/2cup granulated sugar
2tablespoons orange juice
1 1/2cups sliced strawberries
Red food color, if desired
Frosting and Garnish
1container (8 oz) fat-free frozen whipped topping, thawed
1/2cup sliced strawberries
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.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 whipped topping. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for angel food pan, adding orange peel to batter.
Nutritional Information
1 Serving: Calories 220 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 50g (Dietary Fiber 1g, Sugars 36g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 30%; Calcium 10%; Iron 0% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 3 
*Percent Daily Values are based on a 2,000 calorie diet.
 
4 Reviews

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different
different but delicious
Posted at 9:41 AM on June 14 2010 by kc9935
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it was light and perfect as a summer dessert.
Posted at 12:11 PM on May 24 2010 by
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Yummy
This was so good. It took a little time to make, but worth it.
Posted at 3:43 PM on April 20 2010 by Nuck
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light and airy
this cake was great...light, airy, fruity and wonderful. i couldnt find rhubarb so used strawberries and blueberries...and not quite as much sugar. it turned out great and everyone loved it.
Posted at 9:35 AM on June 10 2008 by kt
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