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Rhubarb-Orange Angel Food Torte

Rhubarb-Orange Angel Food Torte
This pretty torte is the perfect dessert for when company comes! And it's so simple—just spread a fruit sauce between layers of a prepared angel food cake, then frost and garnish with berries. —Sheila Long of Elmwood, Ontario
12 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 1-1/2 cups sliced fresh or frozen rhubarb
  • 3/4 cup frozen unsweetened raspberries, thawed
  • 6 tablespoons sugar
  • 5 tablespoons orange juice, divided
  • 1/2 teaspoon grated orange peel
  • 1 teaspoon minced fresh gingerroot
  • 2 teaspoons cornstach
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • Fresh raspberries, optional

Directions

  • Prepare cake and bake cake according to package directions, using a
  • 10-in. ungreased tube pan. Immediately invert pan onto a wire rack;
  • cool completely, about 1 hour. Run a knife around sides of cake and
  • remove from pan.
  • Meanwhile, in a small saucepan, combine the rhubarb, raspberries,
  • sugar, 4 tablespoons orange juice, orange peel and ginger. Cook,
  • uncovered, over medium heat about 7 minutes or until rhubarb is
  • tender.
  • In a small bowl, combine cornstarch and remaining orange juice until
  • smooth; gradually stir into the fruit mixture. Bring to a boil; cook
© Taste of Home 2013

2 of 2

Rhubarb-Orange Angel Food Torte (continued)

Directions (continued)

  • and stir for 2 minutes or until thickened. Remove from the heat;
  • cool completely.
  • Split cake into three horizontal layers. Place the bottom layer on a
  • serving plate; spread half of the rhubarb mixture to within 1/2 in.
  • of edges; repeat layer. Top with the third layer. Frost top and
  • sides with whipped topping. Garnish with raspberries if desired.
  • Refrigerate leftovers. Yield: 12 servings.
Nutrition Facts: One piece equals 215 calories, 2 g fat (2 g saturated fat), 0 cholesterol, 224 mg sodium, 44 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013