Strawberry Rhubarb Chiffon Cake
"A vintage-inspired pretty-in-pink chiffon cake with fresh strawberry and rhubarb is the perfect way to celebrate...."
INGREDIENTS
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1 3/4 cups Gold Medal® all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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1 1/4 cups granulated sugar
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1/2 cup vegetable oil
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6 egg yolks
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10 strawberries, pureed in blender or food processor (about 3/4 cup)
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22 drops red liquid food color
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6 egg whites
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1/2 teaspoon cream of tartar
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1 cup frozen cut rhubarb, thawed, drained or chopped fresh rhubarb
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2 teaspoons grated lemon peel
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1/4 cup granulated sugar
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1 tablespoon water
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1 1/2 cups quartered strawberries
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1 cup whipping cream
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1 1/2 cup powdered sugar
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