Wils Moms Rhubarb Angel Food Cake Recipes

MOM'S RHUBARB CAKE

Steps:

• Combine 2 cups flour, brown sugar, baking powder, and salt in a bowl. With a pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Stir in the evaporated milk and beaten egg.
• Press the dough into the bottom and partly up the sides of a 9x13-inch baking dish. For a thicker crust, press the dough into the bottom of the pan only.
• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the rhubarb, gelatin mix, and 1/2 cup of white sugar. Spread the fruit over the dough. Combine the remaining 1/2 cup white sugar, 1 cup of flour, and softened butter in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Top the rhubarb with the streusel mixture.
• Bake in the preheated oven until the topping is golden brown and the filling is bubbly, about 45 minutes.

ANGEL FOOD CAKE WITH STRAWBERRY-RHUBARB SAUCE

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.

WIL'S MOM'S RHUBARB ANGEL FOOD CAKE

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.

STRAWBERRY-RHUBARB ANGEL FOOD CAKE

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.

MOM'S RHUBARB UPSIDE DOWN CAKE

Steps:

• BASE: Pour butter over bottom of 8" square cake pan; sprinkle with sugar.
• Cut rhubarb into 2" pieces (if rhubarb is extra thick, slice lengthwise to keep pieces uniform in size).
• Arrange rhubarb closely together in 3 rows in bottom of pan.
• Chop any remaining pieces coarsely and sprinkle on top.
• Sprinkle with orange rind and set aside.
• CAKE: In bowl, stir together flour, baking powder, baking soda, salt and mace.
• In separate bowl, cream butter and sugar until fluffy.
• Beat in egg and rind.
• Mix in flour mixture alternately with yogurt, making 3 additions of each.
• Spoon batter over rhubarb, spreading right to edges of pan.
• Using back of spoon, indent batter slightly at centre.
• Bake at 350 for 35-40 minutes, or until golden brown and top springs back when lightly pressed.
• Remove from oven and let cool on rack for 15 minutes before inverting onto serving tray.