Ingredients for Strawberry Rhubarb Angel Food Cake
- Angel Food Cake
- 1 cup chopped rhubarb
- Sugar
- Orange
- 2 cups sliced strawberries
- Red Food Coloring
- Whipping Cream
- 8 ounces ricotta cheese
- Mint Leaf
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How to Make Strawberry Rhubarb Angel Food Cake
- Preheat oven to 350°F (175°C).
- Combine 1 cup chopped rhubarb and the juice of 1 orange in a saucepan.
- Add ½ cup sugar, cover, and cook over medium heat for 10-15 minutes, or until rhubarb is tender.
- Set aside ½ cup sliced strawberries.
- Stir the remaining 1 cup sliced strawberries into the rhubarb mixture.
- Stir in 2-3 drops of red food coloring (optional).
- Let the rhubarb mixture cool completely. It will thicken slightly as it cools.
- Once your angel food cake is completely cool, slice it horizontally into 3 even layers.
- Spread ½ of the cooled rhubarb-strawberry filling evenly over the bottom cake layer.
- Top with the second cake layer and spread the remaining filling on top.
- Place the final cake layer on top.
- In a chilled bowl, beat 1 cup heavy cream with an electric mixer until stiff peaks form.
- In a separate bowl, beat together 8 ounces of ricotta cheese, 4 tablespoons of sugar, and the grated zest of 1 orange until fluffy.
- Gently fold the whipped cream into the ricotta cheese mixture.
- Frost the sides and top of the cake with the whipped ricotta cream mixture.
- Garnish with the reserved strawberry slices and fresh mint leaves.
- Refrigerate for at least 30 minutes before serving. Best served the same day.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
146g
Fat
47g
Carbs
19g
