ANGEL FOOD CAKE WITH STRAWBERRY-RHUBARB SAUCE
Provided by Food Network Kitchen
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
RHUBARB AND STRAWBERRY DUMP CAKE
An easy springtime recipe, using strawberries and rhubarb, that is simple enough for kids to help with. This recipe is terrific with vanilla bean ice cream.
Provided by JENORA
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.
- Bake in the preheated oven until cake is bubbly, about 20 minutes.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.2 g, Cholesterol 10.9 mg, Fat 8.2 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 3.1 g, Sodium 294.9 mg, Sugar 27.5 g
STRAWBERRY-RHUBARB ANGEL CAKE
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
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
AUNT KAYE'S RHUBARB DUMP CAKE
My Aunt Kaye would make this every summer. It smells so good when it is cooking. She also use many different combinations of fresh fruit and flavored gelatin. Be creative and try it out.
Provided by SCOOBYVC
Categories Desserts Cakes Cake Mix Cake Recipes Dump Cake
Time 55m
Yield 9
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.
- Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 77.5 g, Cholesterol 1.1 mg, Fat 11.8 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 476.8 mg, Sugar 55.8 g
ANGIE'S EASY RHUBARB-STRAWBERRY CAKE
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
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
FRESH STRAWBERRY CAKE
Make and share this Fresh Strawberry Cake recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 48m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F degrees.
- Spray 9x13 baking dish with nonstick cooking spray.
- Give your strawberries a good rinse then gently dry them with a paper towel.
- Remove the stems and dice them up.
- Then stick them in a plastic Ziploc bag and start crushing them up using a rolling pin or other heavy object. This will probably take you a minute or two.
- In the bowl, combine cake mix with strawberry gelatin powder. Mix until combined.
- Then stir in your oil, eggs and water.
- Once that is combined, add in 1 cup of your smooshed strawberries.
- You will want to gently stir those in by hand.
- Then pour batter into baking dish.
- Bake for about 30-33 minutes.
- Oven times do vary so to make sure it is done, stick a toothpick in the center, if it comes out clean, it is good to go. Allow cake to cool completely before adding frosting.
- To make the frosting, mix together your softened butter and softened cream cheese.
- It's easiest if you have an electric mixer. Mix until smooth and creamy and lump-free.
- Then mix in powdered sugar, vanilla extract and milk.
- Mix until smooth and creamy.
- Slather frosting onto cooled cake.
- Then slice and serve. If there are any leftovers, you'll want to cover it and put into the fridge.
Nutrition Facts : Calories 241.8, Fat 13.3, SaturatedFat 3.5, Cholesterol 40.5, Sodium 51.5, Carbohydrate 14.1, Fiber 0.3, Sugar 13.4, Protein 4.3
STRAWBERRY ORANGE RHUBARB CAKE
Rhubarb and strawberries are baked into a moist cake with a hint of orange to make this delicious spring dessert.
Provided by Cathy H.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- Place the rhubarb and strawberries into a bowl. Stir in 2/3 cup of sugar until fruit is coated. Pour into the prepared pan and spread out to cover the bottom. In a medium bowl, beat the remaining sugar with the butter until light and fluffy, about 3 minutes. Mix in the egg, orange zest and vanilla. Combine the flour, baking powder, baking soda and salt; stir into the batter, alternating with the buttermilk. Pour the batter over the fruit in the dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 48.8 g, Cholesterol 39.6 mg, Fat 7.9 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 236.2 mg, Sugar 33.1 g
STRAWBERRY RHUBARB CAKE
Make and share this Strawberry Rhubarb Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cook strawberries and rhubarb in a covered saucepan over low heat for 10 minutes.
- Add lemon juice and mixture of 2/3 cups sugar and cornstarch.
- Cook for 8 minutes or until thick, stirring constantly.
- Combine next 5 ingredients in bowl, mix well.
- Cut in 1 cup of butter until crumbly.
- Add milk, eggs and flavoring, mix well.
- Reserve 1 cup batter.
- Pour remaining batter into greased and floured 9x13 pan.
- Spoon cooked mixture over batter.
- Top with reserved batter.
- Combine 1/2 cup flour and 2/3 cups sugar in a bowl -- cut in 1/4 cup butter till crumbly.
- Sprinkle over cake.
- Bake at 350* for 1 hour.
Nutrition Facts : Calories 490.4, Fat 21.4, SaturatedFat 13.1, Cholesterol 89.7, Sodium 505.1, Carbohydrate 71, Fiber 1.6, Sugar 40.9, Protein 5.5
STRAWBERRY AND RHUBARB SHORTCAKES
Fresh rhubarb and strawberries combine to make the perfect filling for rectangular-shaped biscuits in this homemade shortcake recipe.
Provided by Kaleb
Categories Strawberry Shortcake
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Stir together rhubarb, sugar, limoncello, and cornstarch for filling in a saucepan just until cornstarch dissolves. Bring to a simmer over medium heat. Cook, stirring, until rhubarb is softened and mixture is slightly thickened, 6 to 8 minutes. Remove from the heat and stir in strawberries.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk together flour, white sugar, baking powder, baking soda, and salt for biscuits in a large bowl. Add butter and stir until coated. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse, wet sand. (It should hold together when squeezed, then crumble away.)
- Whisk together buttermilk, egg, and vanilla in a small bowl; pour into the flour mixture and quickly stir with a fork. When mixture begins to hold together, transfer to a floured surface.
- Knead just until a dough ball forms. Press into a 7x10-inch rectangle about 1/2 inch thick. Fold into thirds, then press into a 5x7-inch rectangle about 1 inch thick.
- Cut dough into 8 biscuits and arrange 1 1/2 inches apart on the prepared baking sheet. Brush with whipping cream and sprinkle with coarse sugar.
- Bake in the preheated oven until golden, 12 to 14 minutes. Transfer to a wire rack. Let cool about 15 minutes.
- Slice biscuits in half; serve with filling and whipped cream.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 44.8 g, Cholesterol 57.1 mg, Fat 13.5 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 8.1 g, Sodium 496.7 mg
STRAWBERRY-RHUBARB LOAF CAKE
Adapted from a rhubarb tea cake recipe, this moist loaf cake is a perfect afternoon treat.
Provided by Musie
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
- Mix flour, baking soda, ginger, and salt together in a medium bowl.
- Whisk brown sugar and egg together in a large bowl; add buttermilk, oil, and vanilla extract. Gently stir in dry ingredients. Add rhubarb, strawberries, and almonds and mix until just combined. Scrape batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 49.8 g, Cholesterol 23.9 mg, Fat 12.4 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 264 mg, Sugar 29.2 g
EASY RHUBARB CAKE
This sounds too easy to be true but the result is a truly beautiful dessert with an excellent flavour. I found it in Mastercook while searching for something to serve for a bunch of children but the adults loved it too. The originator is a Francis Bolton. Bless her, whoever she is! Be sure and bake it enough. If the top is dark it doesn't matter, no-one sees it.
Provided by Janice Gill
Categories Dessert
Time 50m
Yield 1 9x13 inch pan, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF.
- Line the bottom of an ungreased 9x13- inch baking pan with enough chopped rhubarb to cover bottom.
- Sprinkle sugar evenly over rhubarb.
- Then sprinkle Jello powder and marshmallows.
- Prepare a standard white cake mix according to package directions.
- Pour the mix over ingredients in pan.
- Bake about 45 minutes.
- Let stand a few minutes and invert pan on serving sheet.
Nutrition Facts : Calories 403, Fat 10.9, SaturatedFat 1.5, Sodium 352.5, Carbohydrate 74.2, Fiber 1.1, Sugar 57.8, Protein 4.1
STRAWBERRY RHUBARB TORTE
This pretty, airy cake will delight your tastebuds! My children, especially my son, really enjoyed this dessert while they were growing up. -Kathleen Kowski, Trinity, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the rhubarb, water and 2 tablespoons sugar to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until rhubarb is tender. Cool slightly. Cover and refrigerate 1/3 cup rhubarb liquid for glaze., Place rhubarb and remaining liquid in a blender; cover and process until pureed. Return to saucepan. Bring to a boil; stir in gelatin until dissolved. Refrigerate for at least 15 minutes or until slightly thickened., Meanwhile, in a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold whipped cream into rhubarb mixture., Arrange half of the ladyfingers on the bottom of an ungreased 6-in. springform pan. Spread half of the rhubarb mixture into pan. Arrange remaining ladyfingers over rhubarb mixture; carefully spread with remaining rhubarb mixture. Refrigerate for 8 hours or overnight., Transfer reserved rhubarb liquid to a small saucepan; stir in remaining sugar. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Spread over rhubarb layer. Arrange strawberry slices over glaze. Remove sides of pan.
Nutrition Facts : Calories 334 calories, Fat 16g fat (10g saturated fat), Cholesterol 106mg cholesterol, Sodium 218mg sodium, Carbohydrate 44g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
EASY RHUBARB CAKE
This recipe was given to me by my friend and co-worker, Trish. It is a moist and delicious cake. Can also substitute any other fruit for the rhubarb. *The brand name cake mix, eggs, water & oil listed are just a suggestion that was required to analyze the nutritional values. Any brand yellow cake mix will work as well, just be sure and follow the directions on that box for mixing their specific amounts and ingredients of eggs, water, oil or butter instead of what I have listed.*
Provided by pgkeck
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Mix the cake mix, eggs, water & oil together as directed on cake mix box.
- Pour into deep 9X13 pan.
- Top with the rhubarb.
- Sprinkle the sugar over the top of rhubarb.
- Pour the heavy cream over the top of entire mixture.
- Place the pan on a cookie sheet or foil to protect your oven (batter might spill over if the pan is not deep enough).
- Bake @ 350 degrees for 45-60 minutes or until the top is a golden brown.
- Top with whipped cream to serve (optional).
- Enjoy!
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