Strawberry Rhubarb Chiffon Cake Recipe - BettyCrocker.com

Ingredients

• 1 3/4 cups Gold Medal™ all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups granulated sugar
• 1/2 cup vegetable oil
• 6 egg yolks
• 10 strawberries, pureed in blender or food processor (about 3/4 cup)
• 22 drops red liquid food color
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 1 cup frozen cut rhubarb, thawed, drained or chopped fresh rhubarb
• 2 teaspoons grated lemon peel
• 1/4 cup granulated sugar
• 1 tablespoon water
• 1 1/2 cups quartered strawberries
• 1 cup whipping cream
• 1 1/2 cup powdered sugar