Strawberry-Rhubarb Angel Food Cake

"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."
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Ready In:
1hr 45mins




  • 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.

Questions & Replies

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  1. redheadwonder
    it looks good, but i don't like rhubarb. how much red food coloring and why add that?
  2. woodland hues
    I made this because I was looking for something that would 'herald spring'. This sure does! We loved it. It was decadent and still light in weight and flavour and not so sweet. I used a ready made angel cake which was a little on the small side and so I had a lot of whipped cream and ricotta mix left over. I was very generous with slathering each cake layer with the rhubarb strawberry mix. The cake made a delightful presentation, but cutting into and serving it was an event, with everything kind of running all over the place. There were 4 of us and I served the cake in 4 pieces. Omitted food colouring and mint leaves. I'd make this again, it's not hard to prepare and very rewarding to eat!



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