This Strawberry-Rhubarb Trifle is a quick and easy dessert to put together for any of your spring gatherings and would be a perfect addition to your Easter table! Layers of Angel Food Cake with fresh strawberry slices, slightly sweet and tangy rhubarb sauce and homemade custard cream all topped with some whipped topping. Your friends and family will be asking for the recipe as soon as they take one bite!
Strawberry-Rhubarb Trifle

 This month the Virtual Supper Club is sharing with you recipes for April’s fool. While this isn’t a “real” fool (a fool traditionally combines custard and pureed fruit), its close enough as there is rhubarb sauce and custard, they are just layered, not combined!
Strawberry-Rhubarb Trifle
As a young girl I loved rhubarb, but I hated Strawberry Rhubarb Pie. For me, it was too sweet. I liked the sourness of the rhubarb with a little bit of sweet. The first pie I ever made on my own was a Rhubarb Custard Pie and I will never forget how Nanny went on and on about what an amazing pie that was. I guess that was probably the best compliment a girl could get since I considered my Nanny to be the best baker ever!

The strawberries in this dessert are not sweetened and the sugar in the rhubarb is minimal and has some cranberry juice in it rather than the orange juice called for in the original recipe. The rhubarb sauce itself was so good that I stirred it in with some of my plain Greek Yogurt for breakfast! I may make some of that sauce just to have for my Greek yogurt and top with a little bit of granola for my morning meal!

Strawberry-Rhubarb Trifle
The recipe (slightly adapted by me) comes from Cooking Light Magazine. The magazine that inspired this group’s supper club years ago! Be sure to read what the rest of the Virtual Supper Club as their “April Fool” go share with you today!

Jerry – A Life, Lived – Spicy Shrimp and Grits

Sandi – Whistlestop Cafe – Appetizers/Hors d’Oeuvres – Creamy Baked Eggs with Asparagus and Pecorino

Val – More than Burnt Toast – Chicken BLT Salad

Sarah – Zucchini Boats with Basil Mousse 

 

Strawberry-Rhubarb Trifle
Author: Slightly adapted from Cooking Light Magazine
Serves: 12 servings
Angel Food Cake layered with fresh strawberry slices, slightly sweet and tangy rhubarb sauce and homemade custard cream all topped with creamy whipped topping!
Ingredients
  • For the Custard:
  • 2 cups reduced fat milk
  • 1/3 cup sugar, divided
  • 1/8 teaspoon salt
  • 1/4 cup cornstarch
  • 1 large egg
  • 3 large egg yolks
  • 1-1/2 teaspoons vanilla
  • For the Rhubarb Sauce:
  • 1/4 cup sugar
  • 1/2 cup cranberry sauce
  • 1/8 teaspoon salt
  • 1 (12 ounce) package frozen rhubarb, thawed and undrained
  • Remaining ingredients:
  • 1- 15 ounce prebaked angel food cake, cut into 2-inch cubes
  • 1 pound strawberries, sliced
  • 2 cups reduced fat frozen whipped topping, thawed
Instructions
  1. To make the custard: Heat milk, 3 tablespoons sugar, salt in a heavy bottom saucepan and heat until bubbles just form around the edge of the saucepan. Whisk egg and remaining 2-1/2 tablespoons of sugar, cornstarch, egg and egg yolks until smooth. Gradually whisk in 1 cup hot milk, stirring constantly with a whisk. Whisk egg yolk/milk mixture back into the hot milk mixture, stirring constantly. Cook over medium low heat until thick and bubbly (about 4 minutes), stirring constantly. Remove from heat and stir in vanilla. Place in a bowl and cover top of pudding with plastic wrap to prevent a skin from forming.
  2. To make the Rhubarb Sauce, place 1/4 cup sugar, cranberry juice, salt and unthawed frozen rhubarb with the liquid in a medium saucepan. Bring to a boil. Reduce heat and simmer about 15 minutes or until rhubarb breaks down and mixture thickens. Cool to room temperature.
  3. I used individual trifle bowls to serve my dessert however you can also make this as 1 large trifle. Layer the dessert as follows. Begin with cake, place strawberries around edge and over top of cake. Spoon rhubarb sauce over the strawberries. Spoon custard over rhubarb. Repeat layers 2 more times. Refrigerate 4 hours or overnight. Spread whipped topping over top just prior to serving.

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

7 Comments

  1. Rachael April 1, 2015 at 7:29 pm - Reply

    I love trifle and this one looks fabulous! I think it'll be a perfect dessert for this weekend!

  2. bellini April 2, 2015 at 1:23 am - Reply

    It sounds delicious Shelby and so very seasonal right now 🙂

  3. Sandra Shaffer April 2, 2015 at 1:54 am - Reply

    As crazy as this sounds, I've never tried rhubarb and I've seen so many delicious recipes using it. Your trifle is so enticing. It looks delicious. Pinning so I can give this a try!

  4. Erica S (EricasRecipes.com) April 2, 2015 at 1:59 am - Reply

    This just sounds so tasty. I was jonesing for something sweet earlier and combed the grocery store, but didn't get anything. Something like this is exactly what I wanted!

  5. Mary Ellen April 2, 2015 at 2:00 am - Reply

    This sounds so good Shelby!

  6. Kristin @ Dizzy Busy and Hungry! April 2, 2015 at 11:24 pm - Reply

    I love strawberry rhubarb – this trifle looks amazing! Great idea!

  7. Sara Welch April 17, 2015 at 2:42 pm - Reply

    My husband has a soft spot for rhubarb – his grandmother used to make a killer rhubarb pie so he loves any dessert where it's involved. He will be so excited when I make this!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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