Best 2 Strawberry Rhubarb Angel Food Cake Recipes

Indulge in a delightful culinary experience with our tantalizing Strawberry Rhubarb Angel Food Cake, a symphony of flavors that will delight your taste buds. This heavenly creation combines the vibrant sweetness of strawberries and the tangy tartness of rhubarb, perfectly balanced with the light and airy texture of angel food cake.

Our curated collection of recipes offers a variety of options to cater to your preferences. From the classic Strawberry Rhubarb Angel Food Cake, which showcases the harmonious blend of flavors, to the decadent Chocolate-Dipped Strawberry Rhubarb Angel Food Cake, which adds a touch of indulgence, our recipes promise an unforgettable dessert experience.

For those seeking a gluten-free alternative, our Gluten-Free Strawberry Rhubarb Angel Food Cake provides a delectable option without compromising on taste. And for those with a sweet tooth, our Strawberry Rhubarb Angel Food Cake with Cream Cheese Frosting elevates this classic dessert with a luscious, creamy topping.

Each recipe is carefully crafted with detailed instructions, ensuring that every baker, regardless of their skill level, can achieve success. Indulge in the delightful combination of strawberries and rhubarb, perfectly complemented by the airy texture of angel food cake. Savor the sweet and tangy symphony in every bite as you embark on a culinary journey that will leave you craving for more.

Here are our top 2 tried and tested recipes!

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

Ingredients

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 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

Ingredients

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.

Tips:

Properly prepare your baking pan: Grease and flour the pan thoroughly to prevent the cake from sticking.
Use fresh and ripe strawberries and rhubarb: This will ensure the best flavor and texture for your cake.
Don't overmix the batter: Mix just until the ingredients are combined. Overmixing can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the cake cool completely before frosting: This will help the frosting set properly and prevent it from melting.
Use a sturdy frosting: A whipped cream frosting or a cream cheese frosting will hold up well on this cake.
Garnish the cake with fresh strawberries and rhubarb: This will give the cake a beautiful and festive appearance.

Conclusion:

The strawberry rhubarb angel food cake is a delicious and refreshing dessert that is perfect for any occasion. It is light and airy, with a delicate flavor that is complemented by the tangy sweetness of the strawberries and rhubarb. This cake is sure to be a hit with everyone who tries it.

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