Rhubarb Dream Angel Cake
This delightful Rhubarb Dream Angel Cake is a cherished recipe that comes straight from the kitchen of Wil's mom, known for creating deliciously nostalgic desserts. A combination of sweet and tart, this cake features a light angel food cake layered with a creamy rhubarb and marshmallow filling. The fluffy whipped cream adds a luxurious finish, making it perfect for any birthday celebration or special occasion. Even for those who aren’t fond of rhubarb, this cake is an unexpected treat that will leave everyone wanting more. It's a beautifully refreshing dessert, ideal for summer gatherings with friends and family. Give it a try and see why it's Wil's all-time favorite!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Angel food cake
1 large (No preparation; ready to use.)
Rhubarb
2 1/2-3 cups (Cut into small pieces.)
Water
2 tablespoons (No preparation; ready to use.)
Sugar
1/3 cup (No preparation; ready to use.)
Mini marshmallows
1 1/2 cups (No preparation; ready to use.)
Whipped cream
1 cup (Must be whipped until stiff.)
Instructions
1
Start by cooking 2 1/2 to 3 cups of cut-up rhubarb with 2 tablespoons of water in a saucepan over medium heat. Cook until the rhubarb softens and releases its juices, approximately 8-10 minutes. Drain the rhubarb to yield about 1 cup of pulp.
2
Add 1/3 cup of sugar and 1 1/2 cups of mini marshmallows to the warm rhubarb pulp. Mix well until the marshmallows melt into the mixture. Let this blend cool before chilling it thoroughly in the refrigerator.
3
In a separate bowl, whip 1 cup of cream until stiff peaks form. Take half of the whipped cream and gently fold it into the chilled rhubarb mixture to create a lighter filling.
4
Carefully cut the angel food cake into four even layers horizontally. Spread 1/3 cup of the rhubarb mixture between each layer of the cake, using a total of 1 cup of filling.
5
Incorporate the remaining half cup of whipped cream into the leftover rhubarb mixture to create a light icing. Use this mixture to frost the top and sides of the entire cake.
6
Once iced, chill the cake in the refrigerator for at least 1 hour to set. Serve chilled and enjoy this delightful treat!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rhubarb Dream Angel Cake?
Rhubarb Dream Angel Cake is a refreshing dessert featuring layers of light angel food cake and a creamy, tart rhubarb and marshmallow filling, finished with whipped cream icing.
Whose recipe is the Rhubarb Dream Angel Cake?
This is a cherished family recipe from the kitchen of Wil's mom, known for her nostalgic desserts.
How many ingredients are needed for this recipe?
There are 6 main ingredients: angel food cake, rhubarb, water, sugar, mini marshmallows, and whipped cream.
How much rhubarb is required?
You will need 2 1/2 to 3 cups of cut-up rhubarb.
How long should I cook the rhubarb?
Cook the rhubarb with water for approximately 8-10 minutes until it softens and releases its juices.
Do I need to drain the rhubarb?
Yes, after cooking, drain the rhubarb to yield approximately 1 cup of pulp.
When do I add the marshmallows to the rhubarb?
Add the mini marshmallows and sugar to the rhubarb pulp while it is still warm so the marshmallows melt into the mixture.
How many marshmallows are used?
The recipe calls for 1 1/2 cups of mini marshmallows.
How much sugar is in the filling?
The recipe uses 1/3 cup of sugar.
Does the rhubarb mixture need to be chilled?
Yes, the rhubarb and marshmallow blend must be chilled thoroughly in the refrigerator before proceeding.
How do I prepare the whipped cream?
Whip 1 cup of cream until stiff peaks form.
How much whipped cream is folded into the filling?
Take half of the whipped cream and gently fold it into the chilled rhubarb mixture for the filling.
How many layers should the angel food cake have?
The angel food cake should be carefully cut horizontally into four even layers.
How much filling goes between each cake layer?
Spread 1/3 cup of the rhubarb mixture between each of the four layers.
What total amount of filling is used inside the cake?
A total of 1 cup of filling is spread between the layers.
How do I make the icing for the cake?
Incorporate the remaining half cup of whipped cream into the leftover rhubarb mixture to create the icing.
Where should I apply the icing?
The icing should be used to frost both the top and the sides of the entire cake.
How long does the cake need to set?
Once iced, the cake should chill in the refrigerator for at least 1 hour to set properly.
What is the flavor profile of this cake?
It offers a delightful balance of sweet and tart flavors.
Is this cake suitable for birthdays?
Yes, it is described as perfect for any birthday celebration or special occasion.
Can people who don't like rhubarb enjoy this cake?
Yes, it is an unexpected treat that even those who aren't fond of rhubarb usually enjoy.
Is this a heavy or light dessert?
It is considered a light and refreshing dessert, ideal for summer.
What kind of cake is best for this recipe?
A large, ready-to-use angel food cake is recommended.
How much water is added during the rhubarb cooking process?
2 tablespoons of water are added to the saucepan with the rhubarb.
Is the rhubarb pulp used warm or cold in the final assembly?
It must be chilled thoroughly before being folded with whipped cream and layered.
What tags are associated with this recipe?
Tags include dessert, cake, rhubarb, angel food, whipped cream, birthday cake, summer treat, and nostalgic.
Why is it called a Summer Treat?
Because it is refreshing and served chilled, making it ideal for warm weather gatherings.
What is the preparation for the angel food cake?
No baking preparation is needed; use a large, ready-to-use cake.
What heat setting should be used for the rhubarb?
The rhubarb should be cooked over medium heat.
How should the cake be served?
The cake should always be served chilled.