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Rhubarb-Orange Angel Food Torte Recipe

Rhubarb-Orange Angel Food Torte Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD:12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. In a small bowl, combine cornstarch and remaining orange juice until smooth; gradually stir into the fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely.
  • 4. 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.

Nutritional Facts

1 slice: 215 calories, 2g fat (2g saturated fat), 0mg cholesterol, 224mg sodium, 44g carbohydrate (0g sugars, trace fiber), 4g protein

Reviews for Rhubarb-Orange Angel Food Torte

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MY REVIEW
Reviewed Apr. 13, 2012

"I made this cake for Easter. After a big meal, we waited a few hours and everyone thought it was great. Light, flavorful, and easy. I very seldom use a cake mix and like to make everything from scratch but I will make this again. I did use about 12 ounces of whipped topping instead of 8 ounces."

MY REVIEW
Reviewed Apr. 12, 2012

"It was very easy to make and put together with a pretty presentation. It is also very easy to make a variation. Due to various situations, I had to make it with Strawberries, Cranberries and Lemon. It was delicious."

MY REVIEW
Reviewed Apr. 12, 2012

"Really nice recipe. I used frozen raspberries and my first picking of rhubarb of the season. Fresh berries would have been nicer, of course. I'll try the recipe with strawberries next time."

MY REVIEW
Reviewed Apr. 12, 2012

"We really liked this recipe...I couldn't find rhubard anywhere in town so just used the raspberries and topped with strawberries...will look forward to do it with the rhubarb...."

MY REVIEW
Reviewed Apr. 5, 2012

"Just great, making it for my daughter Easter dinner"

MY REVIEW
Reviewed May. 25, 2011

"The cake overall is fine, but what is really fantastic is the rhubarb sauce - I have made it a couple of times for other applications - ice cream topping, etc."

MY REVIEW
Reviewed May. 15, 2009

"I made this torte for a church gathering and everyone loved it, every little crumb was eaten."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.