Time 1h10m Yield 9 servings. Number Of Ingredients 15 Steps:
In a large bowl, combine the flour and sugar; cut in butter until mixture resembles coarse crumbs. Press mixture into an ungreased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until lightly browned. meanwhile, in a small bowl, combine sugar, flour and salt. Beat in cream and egg yolks. Stir in rhubarb. Pour over hot crust. Bake, uncovered, for 40 minutes or until set., In a bowl, beat egg whites and vanilla on medium speed until soft peaks form. Spread over hot filling, sealing edges to baking dish., Bake for 15 minutes or until golden brown. Sprinkle with coconut. Cool on a wire rack. Cut into squares. Refrigerate leftovers.
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.
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.
Time 1h40m Yield 9 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine 1 cup flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Press crust into an ungreased 8-inch square baking pan. Bake in the preheated oven until lightly browned, 15 to 20 minutes. Remove from oven, leaving heat on. Combine sugar, 2 tablespoons flour, and salt in a bowl. Beat in egg yolks and heavy cream. Stir in rhubarb. Pour over the hot crust in the baking pan. Return pan to the hot oven and bake 40 minutes. Beat egg whites and vanilla extract together in a bowl at medium speed until soft peaks form. Gradually add sugar and beat meringue until stiff peaks form. Remove pan from the oven, leaving heat on. Spread meringue over hot filling in the baking pan, spreading to seal edges. Sprinkle coconut on top. Return pan to the hot oven and bake 15 minutes more.
Time 35m Yield 10 serving(s) Number Of Ingredients 6 Steps:
Cook 2 1/2- 3 cups cut rhubarb with 2 tbsp water (should make one cup of pulp when cooked and drained) To the still-warm pulp add: 1/3 cup sugar and 1 1/2 cup mini marshmallows- blend the pulp until the marshmallows are melted. Chill thoroughly. Whip one cup whipping cream until very stiff. Take half of the whip cream and blend it with the chilled rhubarb mixture. Cut the angel food cake into four layers. Take one cup of the rhubarb mixture and spread 1/3 cup between each layer of the cake. Take the remaining half cup of whip cream and add it to the remaining rhubarb mixture. This will make a lighter tasting icing for the entire cake. Ice the cake. Chill and serve.
Time 1h45m Yield 10-12 serving(s) Number Of Ingredients 10 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.
