Pina Colada Cake

Strawberry-Banana Parfaits

Your health. Your taste buds. Here are a few products that serve both masters.

Yoplait®

Original 99% Fat Free Strawberry

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.

eat better blog

A New Beginning

January 02, 2009

Welcome 2009! I suppose I'm like many of you--happy to say farewell to ...

Happy "Healthified" New Year!

December 31, 2008

It's New Year's Eve - a time to reflect on the past year and get excited ...

Healthy Home Cooking

December 29, 2008

January is traditionally the month that we all start thinking of healthier ...

Read the blog

Substitution

Rhubarb out of season? Frozen rhubarb that has been thawed and well drained can be used instead of the fresh.

1 rating : 1 review

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.

Prep Time:25 min

Start to Finish:3 hr 10 min

makes:12 servings

Cake
1	box white angel food cake mix
1 1/4	cups cold water
2	teaspoons grated orange peel
Filling
2	cups sliced rhubarb
1/2	cup granulated sugar
2	tablespoons orange juice
1 1/2	cups sliced strawberries
	Red food color, if desired
Frosting and Garnish
1	container (8 oz) fat-free frozen whipped topping, thawed
1/2	cup 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 % 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 MyPyramid Servings: 1/4 c Fruits
*% Daily Values are based on a 2,000 calorie diet.

Save to Del.icio.us

1 Review

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 , Kansas City MO