This light and airy cake is perfect for a summer dessert. The combination of sweet strawberries and tangy rhubarb makes for a delicious and refreshing cake. To make this cake, you will need flour, sugar, salt, egg whites, cream of tartar, vanilla extract, fresh strawberries, and rhubarb. Beat the egg whites with cream of tartar until stiff peaks form. Fold in the flour, sugar, and vanilla extract. Pour the batter into a greased angel food cake pan. Bake for 35-40 minutes until golden brown. Let it cool for a few minutes before removing from the pan. Top with sliced strawberries and rhubarb and a dollop of whipped cream.
