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Strawberry-Rhubarb Angel Cake

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By Betty Crocker Kitchens
Updated Feb 1, 2022
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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.

Strawberry-Rhubarb Angel Cake

  • Prep Time 25 min
  • Total 3 hr 10 min
  • Servings 12
  • Ingredients 13
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Ingredients

Cake

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

  • 1 1/2 cups whipping (heavy) cream
  • 3 tablespoons granulated or powdered sugar
  • 1 container (15 oz) ricotta cheese
  • 1/4 cup powdered sugar

Garnish

  • 1/2 cup sliced strawberries

Instructions

  • Step 
    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.)
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    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.
  • Step 
    5
    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

350 Calories
12g Total Fat
8g Protein
51g Total Carbohydrate
40g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
380mg
16%
Potassium
210mg
6%
Total Carbohydrate
51g
17%
Dietary Fiber
0g
0%
Sugars
40g
Protein
8g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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