Tart rhubarb and fresh strawberries come together for a delicious combination in this classic fluffy cake.
  • Makes: 12 servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: Just eight medium strawberries provide more than 150 percent of your daily value for the disease-fighting vitamin C.

  • Recipe Created By:
  • Recipe From: Illinois Partners


  1. Move oven rack to lowest position and remove other racks. 
  2. Preheat oven to 350 degrees.
  3. In an extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed for 30 seconds, then beat on medium speed for 1 minute.
  4. Pour into an ungreased 10-inch tube cake pan. Bake for 37 to 47 minutes or until top is dark golden brown and cracks feel very dry, not sticky.
  5. Immediately after removing from oven, turn cake pan upside down onto a glass bottle until cake is completely cool, about 2 hours.
  6. Meanwhile, in a 2-quart saucepan, mix rhubarb, ½ cup sugar and orange juice. (If using frozen rhubarb, thaw and drain first.) Cook over medium heat 10 minutes, stirring occasionally. Cool for 15 minutes.
  7. Pour cooled mixture into a container with a lid, and stir in 1 ½ cups strawberries. Refrigerate about 1 hour.
  8. In chilled medium-sized bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In a large bowl, beat ricotta and powdered sugar on medium speed until fluffy. Fold in whipped cream.
  9. Run a knife around the edges of the cake and remove from pan. Cut cake horizontally to make three layers.
  10. Spread filling onto layers, then frost the sides and top of cake. Decorate with remaining ½ cup of strawberries. Store covered in refrigerator until ready to serve.



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