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!
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!
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!
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!
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.
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.
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.
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.
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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