Angel Food Cake with Strawberry-Rhubarb Sauce

  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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1 cup granulated sugar

5 green cardamom pods

1 pound rhubarb (about 3 large or 6 small stalks), sliced 1/2 inch thick (about 4 cups)

1 cup sliced strawberries

1 cup cold heavy cream

2 tablespoons confectioners' sugar

1/2 teaspoon pure vanilla extract

1/8 teaspoon ground cardamom

1 store-bought angel food cake


  1. Combine the granulated sugar, 1/2 cup water and the cardamom pods in a large skillet. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 8 minutes. Add the rhubarb and cook, stirring, until just starting to break down, about 5 minutes. Transfer to a shallow dish and let sit until cooled, about 1 hour. Stir in the strawberries.
  2. Beat the heavy cream with the confectioners' sugar, vanilla and ground cardamom in a large bowl with a mixer until medium peaks form. Slice the angel food cake and top with the strawberry-rhubarb sauce and spiced whipped cream.

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