Strawberry Rhubarb Angel Food Cake Recipes

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ANGEL FOOD CAKE WITH STRAWBERRY-RHUBARB SAUCE



Angel Food Cake with Strawberry-Rhubarb Sauce image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

1 cup granulated sugar
5 green cardamom pods
1 pound rhubarb (about 3 large or 6 small stalks), sliced 1/2 inch thick (about 4 cups)
1 cup sliced strawberries
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cardamom
1 store-bought angel food cake

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 CAKE



Strawberry-Rhubarb Angel Cake image

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

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
2 teaspoons grated orange peel
2 cups sliced rhubarb
1/2 cup granulated sugar
2 tablespoons orange juice
1 1/2 cups sliced strawberries
Red food color, if desired
1 1/2 cups whipping (heavy) cream
3 tablespoons granulated or powdered sugar
1 container (15 oz) ricotta cheese
1/4 cup powdered sugar
1/2 cup sliced strawberries

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 CAKE



Strawberry Angel Cake image

A gorgeous and delicious angel food layer cake. You can make the angel food cake ahead of time, or buy a pre-made angel food cake. I clipped this from a magazine a long time ago. This is great in the summer time when you don't want to heat the oven.

Provided by PanNan

Categories     Dessert

Time 40m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 8

4 cups sliced strawberries
3/4 cup sugar, divided
2 tablespoons milk
8 ounces cream cheese, softened
1 (10 inch) round angel food cake
3 tablespoons triple sec (orange-flavored liqueur) or 3 tablespoons orange juice, divided
1 cup whipping cream, whipped very firm with 2 tbsp sugar
2 tablespoons sliced almonds

Steps:

  • Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl; beat at medium speed of mixer til smooth.
  • Cut cake horizontally into 3 layers using a serrated knife; place bottom layer, cut side up, on a serving plate. Brush with 1 tbsp liqueur (or orange juice), and spread half of cream cheese mixture over cake. Spoon one third of strawberries over cream cheese mixture using a slotted spoon. Repeat layers, ending with cake and liqueur (or orange juice). Spread whipped cream over top and sides of cake. Cover; chill 30 minutes.
  • Arrange remaining strawberries on top of cake. Sprinkle with almonds, and serve.

Nutrition Facts : Calories 248.8, Fat 11, SaturatedFat 6.3, Cholesterol 36.3, Sodium 243, Carbohydrate 35.2, Fiber 0.9, Sugar 23, Protein 3.9

STRAWBERRY ANGEL FOOD DESSERT



Strawberry Angel Food Dessert image

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

1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze

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

STRAWBERRY RHUBARB SAUCE



Strawberry Rhubarb Sauce image

This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 cups.

Number Of Ingredients 10

2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)
1 cup water
1/2 cup sugar
2 tablespoons grated lemon zest
1/4 teaspoon salt
1 cup sliced fresh or frozen unsweetened strawberries
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
3 to 4 drops red food coloring, optional
Pound or angel food cake

Steps:

  • In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

STRAWBERRY-RHUBARB ANGEL CAKE



Strawberry-Rhubarb Angel Cake image

Strawberry and rhubarb make beautiful music together in this delicious angel food cake. Add in some grated orange peel and orange juice for a zesty twist.

Time 57m

Yield 12

Number Of Ingredients 13

1 pkg (430 g) Betty Crocker* White Angel Food Cake Mix
1 1/4 cups (300 mL) cold water
2 tsp (10 mL) grated orange peel
2 cups (500 mL) sliced rhubarb
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) orange juice
1 1/2 cups (375 mL) sliced fresh strawberries
Red food colouring (optional)
1 1/2 cups (375 mL) whipping cream
3 tbsp (45 mL) icing sugar
1 container (454 g) extra smooth ricotta cheese
1/4 cup (50 mL) icing sugar
1/2 cup (125 mL) sliced strawberries

Steps:

  • Move oven rack to lowest position. Remove other racks. Heat oven to 350°F (180°C). In an 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 (25 cm) angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch (23 cm) angel food pan as 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-qt (2 L) saucepan, mix rhubarb, 1/2 cup (125 mL) granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cup (375 mL) strawberries. Stir in 4 drops food colouring if deeper red colour is desired. Refrigerate about 1 hour.
  • In chilled medium bowl, beat whipping cream and 3 tbsp (45 mL) icing sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup (50 mL) icing sugar on medium speed until fluffy. Fold in whipping cream.
  • Run knife around edges of cake; remove from pan. Cut cake horizontally to make three layers. Spread filling evenly on top of two cake layers. Stack layers. Frost side and top of cake with frosting. Arrange 1/2 cup (125 mL) strawberries over top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 45 mg, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, ServingSize 12, Sodium 380 mg, Sugar 40 g, TransFat 0 g

STRAWBERRY-RHUBARB ANGEL FOOD CAKE



Strawberry-Rhubarb Angel Food Cake image

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

1 angel food cake (make, use a mix or buy one already made)
2 1/2 cups sliced rhubarb
1/2 cup sugar
1 orange
2 1/2 cups sliced strawberries
red food coloring
1 cup whipping cream
1 (16 ounce) container ricotta cheese
1/4 cup sugar
mint leaf (garnish)

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.

RHUBARB ANGEL DESSERT



Rhubarb Angel Dessert image

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

1 cup all-purpose flour
1 tablespoon sugar
1/2 cup cold butter
FILLING:
1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup heavy whipping cream
3 egg yolks
2-1/2 cups chopped fresh or frozen rhubarb
MERINGUE:
3 egg whites
1 teaspoon vanilla extract
6 tablespoons sugar
1/4 cup sweetened shredded coconut, toasted

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



Wil's Mom's Rhubarb Angel Food Cake image

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

1 large angel food cake
2 1/2-3 cups of cut up rhubarb
2 tablespoons water
1/3 cup sugar
1 1/2 cups mini marshmallows
1 cup whipped cream (use the "real" thing!!)

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.

TOASTED ANGEL FOOD CAKE WITH STRAWBERRIES



Toasted Angel Food Cake with Strawberries image

Toasted angel food cake with laughing strawberries and lemon cream cheese frosting is light, fluffy, fun, and so yummy!

Provided by Culinary Envy

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h35m

Yield 12

Number Of Ingredients 21

1 ¾ cups white sugar
1 cup cake flour
¼ teaspoon salt
12 egg whites, at room temperature
⅓ cup water
1 ½ teaspoons cream of tartar
1 teaspoon lemon extract
1 ½ (8 ounce) packages cream cheese, softened
¼ cup butter, softened
¼ cup fresh lemon juice
1 (16 ounce) package confectioners' sugar, divided
2 teaspoons lemon zest
¾ cup sliced fresh strawberries
¾ cup fresh blueberries
¾ cup fresh blackberries
¾ cup fresh raspberries
2 tablespoons white sugar
6 fresh strawberries with leaves
12 black sugar pearls (such as Wilton® sprinkles)
1 teaspoon stiff white decorator icing (such Wilton® Bright White), or as needed
2 tablespoons butter, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place 1 3/4 cups sugar in a food processor and blend until superfine, about 2 minutes.
  • Sift half the fine sugar, cake flour, and salt together in a bowl.
  • Whisk egg whites, water, cream of tartar, and lemon extract together in a large bowl for 2 minutes. Beat in remaining fine sugar using an electric mixer until medium peaks form. Sprinkle some of the flour mixture on top; stir in gently. Repeat with the rest of the flour mixture. Spoon batter carefully into an ungreased fluted tube pan.
  • Bake in the preheated oven until golden brown, about 35 minutes. Invert onto a cooling rack and let cool completely, at least 25 minutes.
  • Beat cream cheese and 1/4 cup butter together in a bowl using an electric mixer on medium speed until light and creamy. Add lemon juice; beat until just blended. Gradually mix in all but 2 tablespoons confectioners' sugar on low speed until frosting is just blended. Stir in lemon zest.
  • Mix 3/4 cup strawberries, blueberries, blackberries, and raspberries thoroughly in a bowl with 2 tablespoons white sugar.
  • Cut a curved, smile-shaped line near the bottom of each whole strawberry; carefully cut another, flatter curve above. Connect the two curves and carve out space between to create the smile. Leave room above the smile and below the leaves for eyeballs.
  • Place reserved 2 tablespoons confectioners' sugar in a small bowl. Dust hands with sugar and roll a tiny amount of stiff decorator icing between your fingers into a small ball. Place it on the strawberry, above the smile. Make another ball and stick it next to the first one. Stick 1 black sugar pearl onto each frosting ball to create eyes. Repeat with remaining whole strawberries.
  • Remove cake carefully from the pan, scraping edges from side if needed. Slice into 6 slices about 2 inches thick. Spread 2 tablespoons butter equally on the outside of the slices.
  • Heat a large skillet over medium heat. Add a cake slice; toast until lightly browned, about 1 minute per side. Place toasted cake on a plate. Spoon some frosting on top and let it drip down. Spoon sugared berries around the cake and place a smiling strawberry on top. Repeat with remaining cake slices, frosting, and berries.

Nutrition Facts : Calories 501.9 calories, Carbohydrate 84.9 g, Cholesterol 46.1 mg, Fat 16 g, Fiber 1.8 g, Protein 7.2 g, SaturatedFat 9.8 g, Sodium 233.7 mg, Sugar 71 g

ANGIE'S EASY RHUBARB-STRAWBERRY CAKE



Angie's Easy Rhubarb-Strawberry Cake image

Make and share this Angie's Easy Rhubarb-Strawberry Cake recipe from Food.com.

Provided by Angie Staiert

Categories     Dessert

Time 1h5m

Yield 1 9x13 pan, 12-16 serving(s)

Number Of Ingredients 7

1 (18 ounce) box white cake mix or 1 (18 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix) or 3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup sugar
2 -4 cups rhubarb, cut in pieces and engough to cover cake
1 (3 ounce) package strawberry Jell-O gelatin dessert

Steps:

  • Prepare cake mix as directed.
  • Pour into 9x13 or 15x10x1 inch pan.
  • Drop rhubarb over cake mix.
  • Sprinkle sugar over rhubarb.
  • Over this sprinkle 1 small pachage strawberry Jell-o (dry).
  • Bake at 350F for one hour or until cake is done.

Nutrition Facts : Calories 350.2, Fat 12, SaturatedFat 2, Cholesterol 52.9, Sodium 336.4, Carbohydrate 57.5, Fiber 0.8, Sugar 46.4, Protein 4.2

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM



No-Bake Strawberry Angel Food Cake with Whipped Cream image

Provided by Natalie Clark

Categories     Fruit

Time 4h15m

Number Of Ingredients 5

1 13-ounce angel food cake (size may vary from store to store)
1 6-ounce box strawberry Jell-o mix
2 cups water, boiled
1 container Cool Whip
1 16-ounce container frozen strawberries in sugar (or 21 oz strawberry pie filling)

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.

MOM'S STRAWBERRY ANGEL FOOD CAKE



Mom's Strawberry Angel Food Cake image

My Mom has always made this angel food cake for her children. I have made this several times for different functions, and the response is overwhelming. It's a perfect summer dessert!! It is light, cool and refreshing. I use sugar free jell-o and lite cool whip, for an extra light dessert. I have also used other jell-o flavors along with different fruits. Very versatile!!

Provided by CountrygirlCupcakes

Categories     Dessert

Time 1h

Yield 1 Cake, 8 serving(s)

Number Of Ingredients 6

1 prepared angel food cake
2 (3 ounce) boxes strawberry Jell-O gelatin dessert or 2 (3 ounce) boxes sugar-free strawberry Jell-O gelatin dessert
1 (12 ounce) package frozen strawberries, in juice
1 (16 ounce) container Cool Whip or 1 (16 ounce) container Cool Whip Lite
boiled water
fresh strawberries, for decorating (optional)

Steps:

  • Cut the angel food cake horizontally approximately two inches from the top. Remove the top cover of the angel food cake, put to the side. Begin pulling out the inside of the angel food cake in little pieces; be careful not to make any holes to the outer shell of the cake. Pull out approximately two inches down of the angel food cake reserving all of your pieces.
  • In a separate bowl dissolve the jell-o and boiling water. Once the jell-o is completely dissolved, add the frozen strawberries to the mix. The mixture will become thicker and more jelly like. Once the frozen strawberries have thawed in the mixture, begin adding the reserved pieces of angel food cake. Mix well. Place mixture in refrigerator for 15-20 minutes or until well chilled.
  • Scoop out the jell-o mixture into the hollow angel food cake, filling it to the top. Place the cover of the cake back on the top, and finish off my creaming the entire cake with cool whip. Place the cake in the refrigerator for 2-3 hours before serving, serve cold. Fresh strawberries can be placed on top for decorations.
  • Try experimenting with different flavors of jell-o and fruit-delicious!
  • Enjoy!

Nutrition Facts : Calories 467.6, Fat 14.6, SaturatedFat 12.4, Sodium 493.3, Carbohydrate 79.9, Fiber 1, Sugar 56, Protein 7.1

CAKE WITH STRAWBERRY-RHUBARB SAUCE



Cake with Strawberry-Rhubarb Sauce image

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

1 pkg. (3 oz.) JELL-O Vanilla Flavor Cook & Serve Pudding
1-1/2 cups water
1 pkg. (10 oz.) frozen strawberries
1-1/2 cups frozen sliced rhubarb
1 Tbsp. lemon juice
1 Tbsp. butter
16 angel food cake slices (1/2 inch thick)

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

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From readersdigest.ca


STRAWBERRY-RHUBARB ANGEL CAKE | RECIPE | STRAWBERRY ANGEL FOOD …
Apr 10, 2015 - Strawberry and rhubarb make beautiful music together in this delicious angel food cake. Add in some grated orange peel and orange juice for a zesty twist. Add in some grated orange peel and orange juice for a zesty twist.
From pinterest.ca


STRAWBERRY ANGEL FOOD CAKE - CLEVERLY SIMPLE
2019-04-11 Break angel food cake into 1 – 2 inch pieces. Dissolve Jell-O in boiling water. Add frozen strawberries and stir. Place strawberry mixture into a large bowl and fold in the Cool Whip. Add angel food cake pieces and combine. Pour into 11×7 or 9×13 pan. Chill in the refrigerator for at least 4 hours or until fully set.
From cleverlysimple.com


STRAWBERRY-RHUBARB ANGEL CAKE RECIPE BY ROBYN - COOKEATSHARE
1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Prepare Cake: 1. 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. 2. Pour into ungreased 10-inch angel food (tube) cake pan.
From cookeatshare.com


STRAWBERRY ANGEL FOOD CAKE (ONLY 2 INGREDIENTS) - SIZZLING EATS
2022-05-16 In a large bowl, add the cake mix & the full can of strawberry pie filling. Using a whisk, gently mix with just the tip of the whisk to avoid the powder from getting all over. Once the mixture begins to combine, use the full whisk and beat until fluffy and combined. Pour mixture into the pan, and bake for 30-33 minutes.
From sizzlingeats.com


STRAWBERRY RHUBARB ANGEL CAKE 2022 | - FOOD WELL SAID
2019-12-20 Move oven the rack to its lowest position. remember to Remove other racks. Then Heat the oven to 350°F (180°C). Using an extra-large glass or metal bowl, beat the cake mix, water and orange peel with electric mixer on a low speed for about 30 seconds; remember to beat on medium speed for about 1 minute. Pour into ungreased 10-inch (25 cm ...
From foodwellsaid.com


STRAWBERRY ANGEL FOOD CAKE - MY KITCHEN LOVE
2020-05-18 Preheat oven to 350° F and set out a non-greased metal loaf pan **. In a food processor, blend together flour, cornstarch, 1/2 cup granulated sugar, and salt until a fine powder is formed. Sift into a bowl and add lemon zest. Set aside.
From mykitchenlove.com


STRAWBERRY-RHUBARB ANGEL CAKE - SIDE DISH RECIPES
Strawberry-Rhubarb Angel Cake requires approximately 3 hours and 10 minutes from start to finish. Watching your figure? This gluten free recipe has 366 calories, 7g of protein, and 16g of fat per serving. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of ricotta cheese, strawberries ...
From fooddiez.com


STRAWBERRY RHUBARB CRUMB CAKE RECIPE - THE SPRUCE EATS
2022-05-25 Grease and flour a 9-inch springform pan. Combine the rhubarb, mashed strawberries, lemon juice in a medium saucepan. Combine the 2/3 cup sugar and cornstarch and add to the fruit mixture. Bring to a simmer, stirring. Reduce heat to low and simmer, stirring, until thickened. Remove from heat and let cool.
From thespruceeats.com


STRAWBERRY RHUBARB CAKE - BAREFEET IN THE KITCHEN
2020-08-21 Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip or shorten this step.
From barefeetinthekitchen.com


STRAWBERRY ANGEL FOOD CAKE LAYERED LUSH - FEAST AND FARM
Make the whipped cream. In a medium bowl, add the cold whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker–about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form–another 2 to 3 minutes.
From feastandfarm.com


STRAWBERRY RHUBARB ANGEL FOOD CAKE RECIPE
2 cups sliced rhubarb 1/2 cup granulated sugar 2 Tbsp. Orange juice 3 cups strawberries, sliced 2 cups frozen (thawed) reduced-fat whipped topping 1 container (15 ounces) ricotta cheese 1/4 cup powdered sugar Angel food cake Heat rhubarb, granulated sugar and orange juice in a 2 quart saucepan over medium heat for 10 minutes, stirring ...
From foodreference.com


STRAWBERRY SHORTCAKE WITH ANGEL FOOD CAKE - JOYOUS APRON
2022-03-24 Pre-heat oven to 350℉. Pulse granulated sugar in the food processor or blender until it is super fine. Set aside half of the fine sugar, and sift the other half into a medium bowl using a sifter. Add cake flour and salt to the bowl of sifted sugar. Mix to combine.
From joyousapron.com


STRAWBERRY ANGEL FOOD CAKE RECIPE - ONLY 2 INGREDIENTS!
2022-04-27 Prepare Oven – Preheat oven to 350 degrees. Combine Ingredients in a mixing bowl – In a small bowl combine the cake mix and the strawberry pie filling. Do not follow the directions on the box. You do not have to add water. Mix with a hand mixer – it will break up some of the chunks of strawberries in the pie filling.
From dessertsonadime.com


STRAWBERRY ANGEL FOOD LUSH (EASY ANGEL FOOD CAKE NO-BAKE …
2022-06-23 Cut up the angel food cake into 1 inch squares, arrange them on the bottom of a 9x13 pan. Set the pan aside for later. 14 oz Angel Food Cake. In a medium bowl add the cream cheese, milk, and the powdered sugar. Whip together using a handheld mixer or whisk. 8 oz cream cheese, 1 cup confectioners sugar, ⅓ cup milk.
From bakeitwithlove.com


GRILLED ANGEL FOOD CAKE WITH STRAWBERRY RHUBARB COMPOTE
2022-05-09 Instructions. 1. Add strawberries, rhubarb, and sugar to a small sauce pan set over medium heat. Cook until rhubarb and strawberries begin to break down and soften, stirring often, about 5 minutes. In a small bowl whisk together cornstarch and water then add to berry mixture.
From neighborfoodblog.com


RECIPES - BETTYCROCKER.COM
What's Trending. Incredible Country Gravy; Chicken and Broccoli Stir-Fry; 6-Ingredient Skillets That Are Weeknight Easy; Cake Batter Cookie Bars
From bettycrocker.com


STRAWBERRY-FILLED ANGEL FOOD CAKE | KING ARTHUR BAKING
Strawberry-Filled Angel Food Cake. Remove the bowl from the mixer and sift 1/3 of the flour/sugar mixture over the meringue. Add the vanilla and salt; fold everything in gently, until no streaks of flour remain. Repeat with the rest of the flour/sugar mixture, in two more additions. Scrape the batter into the pan.
From kingarthurbaking.com


STRAWBERRY ANGEL FOOD CAKE | THE BEST CAKE RECIPES
2021-02-10 In a bowl, mix together the sugar and strawberry powder. Sift together ¾ cup of sugar mix and the flour three times. Set it aside. In a clean, grease-free bowl, beat the egg whites until they are frothy . Add the salt and cream of tartar, then beat until the eggs hold stiff peaks.
From thebestcakerecipes.com


WHAT AN AMAZING STRAWBERRY-RHUBARB ANGEL CAKE
This is a great tip to remember in the store when you’re purchasing rhubarb for a recipe. 2. Rhubarb was used as a medicine/healing ointment in earlier centuries. A native plant of China, rhubarb was grown and traded for medicinal purposes as early as the 16th century. According to a History of Fruit, rhubarb gained popularity as a food and ...
From afternoonbakingwithgrandma.com


STRAWBERRY ANGEL FOOD CAKE - BARBARA BAKES™
2022-03-24 In a medium bowl, whisk together the cake flour, ¾ cup sugar, and sea salt. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with a hand mixer. Beat on medium speed until the whites are starting to look frothy.
From barbarabakes.com


LAYERED STRAWBERRY ANGEL FOOD CAKE - SALTY SIDE DISH RECIPES
2021-07-09 Make sure all strawberries are lightly covered in preserves. Prep Whipped Cream. Add 16 oz thawed whipped cream, 1 block of softened cream cheese, and 14 oz of sweetened condensed milk into a bowl and mix until creamy. Layered Strawberry Angel Food. Once all three layers are prepped, its time to assemble!
From saltysidedish.com


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