Strawberry-Rhubarb Angel Food Cake

Recipe by Steve P.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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