This light and airy angel food cake is a perfect dessert for a warm summer day. The cake is made with a fluffy and delicate crumb, infused with the sweet and tangy flavors of strawberry and rhubarb. To make the cake, beat egg whites until stiff peaks form, then fold in sugar, flour, and cream of tartar. Pour the batter into an ungreased tube pan, then bake until golden brown. Once cooled, top the cake with the strawberry rhubarb mixture and serve with a dollop of whipped cream.
