Time 57m Yield 12 Number Of Ingredients 13 Steps:
Move oven rack to lowest position. Remove other racks. Heat oven to 350°F (180°C). In an 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 (25 cm) angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch (23 cm) angel food pan as 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-qt (2 L) saucepan, mix rhubarb, 1/2 cup (125 mL) granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cup (375 mL) strawberries. Stir in 4 drops food colouring if deeper red colour is desired. Refrigerate about 1 hour. In chilled medium bowl, beat whipping cream and 3 tbsp (45 mL) icing sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup (50 mL) icing sugar on medium speed until fluffy. Fold in whipping cream. Run knife around edges of cake; remove from pan. Cut cake horizontally to make three layers. Spread filling evenly on top of two cake layers. Stack layers. Frost side and top of cake with frosting. Arrange 1/2 cup (125 mL) strawberries over top of cake. Store covered in refrigerator.
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 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 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 3h30m Yield 12 Number Of Ingredients 6 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 and cold water 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 are not sticky. Do not under bake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. In medium bowl, beat whipping cream on high speed until stiff peaks form. Fold strawberry glaze into whipped cream. On serving plate, place cake with browned side down. Frost top and sides of cake with strawberry cream mixture. Refrigerate for at least 30 minutes before serving. In small bowl, mix strawberries and sugar; refrigerate until serving. Spoon about 1/4 cup chopped strawberry mixture over each serving. Store covered in refrigerator.
Time 1h25m Yield 12 Number Of Ingredients 16 Steps:
Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan. Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter. In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter. Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
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.
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 20m Yield 16 servings Number Of Ingredients 7 Steps:
Mix dry pudding mix and water in saucepan until blended. Stir in strawberries and rhubarb. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Add lemon juice and butter; stir until butter is melted and sauce is well blended. Spoon sauce over cake slices just before serving.
Time 25m Yield 12-14 servings. Number Of Ingredients 12 Steps:
In a heavy saucepan, combine the sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring., Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; cook and stir for 5-8 minutes or until rhubarb is tender and mixture is thickened. Cool completely. , In a bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in remaining whipped cream., Place half of the cake cubes in a 2-1/2-qt. trifle bowl. Spread with half of the rhubarb mixture; top with 1 cup of strawberries and half of the custard. Repeat layers. Cover and chill for at least 1 hour before serving.
