1 package angel food cake mix
1 1/4 cups water
1 lime, cut in half
2 cups rhubarb, sliced
1/2 cup sugar
5 drops red food color
2 cups strawberries, sliced
1/4 cup confectioner's sugar
2 cups whipped topping


Preheat oven to 350° F. Blend cake mix, water and grated peel of one half lime in large bowl at low speed until moistened. Beat at medium speed for 1 minute. Pour into ungreased 10-inch tube pan. Bake on lowest rack for 35 to 45 minutes until crust is dark golden brown and cracked; and is firm to the touch. Turn pan upside down on heatproof glass bottle, until completely cool. Loosen edges carefully to remove cake from pan. Meanwhile, combine juice of half lime with rhubarb, sugar and food color in saucepan and cook over medium heat, about 10 minutes, until rhubarb is tender; cool and stir in strawberries, reserving a few for garnish. Chill 1 hour until mixture thickens. Meanwhile, beat ricotta cheese with confectioner's sugar until fluffy; fold in whipped topping. Cut cake with bread knife into 3 horizontal layers. Spread strawberry-rhubarb mixture between layers. Frost sides and top of cake with ricotta cream mixture. Garnish with remaining strawberries and thin half slices of lime.
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