Strawberry Rhubarb Chiffon Cake

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
276
FAT
38%
CHOL
36%
SOD
16%

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Ingredients for 20 servings

1 3/4 cups Gold MedalĀ® 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

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