It doesn’t seem like many weekends go by when I’m not baking something, quite often more than one thing. This weekend was a case in point. I owed my brother-in-law some baking for his monthly birthday sweets instalment. Inspired partly by his love of chocolate mint and partly by the package of mini peppermint patties that had been in my cupboard for some time, I whipped up a quick batch of chocolate mint brownies. To make ‘em, follow this recipe and add a bit of peppermint extract and stir in the patties.
Baking project number two was a birthday cake for my dear grandma, who turned 82 yesterday (love you grandma). Appearance-wise, it’s not the best cake I’ve done, but taste-wise it was a big hit. It was a rhubarb-filled angel food cake with a tangy vanilla frosting. Super-light, but not light on taste at all. Several at the table had seconds, so that’s always a good sign, right?
Rhubarb Filled Angel Food Cake
1 package angel food cake mix, plus necessary water
3 cups chopped rhubarb
1/2 cup water
3 tablespoons cornstarch, dissolved in 4 tablespoons water
1/2 cup fat-free Greek yogurt
1/2 cup fat-free cream cheese, softened
2 tbsp Splenda
2 cups thawed fat free or light Cool Whip
1. Make angel food cake according to package directions in a tube pan. Let cool completely.
2. To make filling, bring rhubarb, Splenda and water to a boil over medium-high heat. Reduce heat, and simmer for about 5 minutes until rhubarb is tender and broken down. Stir in the water/cornstarch mixture, increase heat, allow filling to come to a boil and thicken. Remove from heat, cool completely.
3. To make frosting, stir together the cream cheese and yogurt with a spatula. Stir in vanilla and Splenda. Gently fold in the cool whip.
4. To assemble cake, use a serrated knife and gently cut the angel food cake into 3 layers. Spread cooled filling over the first layer. Top with second layer and spread filling over it (you will have a little extra filling). Cover top and sides of cake with icing, decorate if desired.
5. Slice cake with a serrated knife, and store any leftovers in the refrigerator.
Mmmmm! I love rhubarb (the filling was basically just stewed rhubarb, thickened with cornstarch) and angel food cake is always a sure bet if you want a “healthy” dessert. Feel free to make it from scratch if you want to, it’s just a bit time-consuming, and I didn’t have time to spare this weekend. And the frosting! The Cool Whip made it super fluffy, and the yogurt gave it a nice tang. It wasn’t overly sweet at all (even my mom, not an icing fan, loved it). Try this! If rhubarb isn’t in season, you could make the filling with any number of fruits.
The cake came out of the pan a bit roughly, but as I always say, icing covers a multitude of sins.
There were lots of moist, delicious crumbs that clung to the pan when I turned out the cake. I didn’t let them go to waste, and I trust you won’t either (after all, there’s no fat in them, you’re practically eating air!)
This is what the filling looks like right after you add the cornstarch, but before it’s totally thickened up.
Two layers of the cake, covered with filling, waiting for the top layer and the frosting.
The frosting’s all whipped up and ready to go!
I just love rhubarb desserts, Unfortunately. even though they contain fruit, desserts like rhubarb pies and crisps are typically pretty high in fat/calories (unless of course you make Katie’s crockpot version), and reserved for special occasions. This cake puts rhubarb back within reach for for any day! What are your favourite ways to use rhubarb?