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Strawberry-Rhubarb Angel Torte

Pillsbury Kitchens
Updated Jan 28, 2022
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Flavor light and airy angel food cake with a fruity filling and sweet, creamy frosting. It's heavenly!

Strawberry-Rhubarb Angel Torte

  • Prep Time 25 min
  • Total 3 hr 10 min
  • Ingredients 13
  • Servings 12
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Ingredients

Cake

  • 1 box (16 oz) white angel food cake mix
  • 1 1/3 cups cold water
  • 2 teaspoons grated orange peel

Filling

  • 2 cups sliced fresh rhubarb
  • 1/2 cup granulated sugar
  • 2 tablespoons orange juice
  • 1 1/2 cups sliced fresh strawberries
  • 4 drops red food color, if desired

Frosting and Garnish

  • 1 1/2 cups whipping cream
  • 3 tablespoons granulated or powdered sugar
  • 1 container (15 oz) ricotta cheese
  • 1/4 cup powdered sugar
  • 1/2 cup sliced fresh strawberries

Instructions

  • Step 
    1
    Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
  • Step 
    2
    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.)
  • Step 
    3
    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.
  • Step 
    4
    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.
  • Step 
    5
    In 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.
  • Step 
    6
    Run knife around side of pan to loosen cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with strawberry-rhubarb filling. Frost side and top of cake with frosting. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.

Nutrition

350 Calories
12g Total Fat
8g Protein
51g Total Carbohydrate
40g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
380mg
16%
Potassium
210mg
6%
Total Carbohydrate
51g
17%
Dietary Fiber
0g
0%
Sugars
40g
Protein
8g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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