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    Home » Dessert Recipes

    Strawberry-Rhubarb Trifle

    Published: Apr 1, 2015 Last updated: Mar 19, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Angel Food Cake layered with fresh strawberry slices, slightly sweet and tangy rhubarb sauce and homemade custard cream all topped with creamy whipped topping!
    Jump to Recipe
    Featured Image for Strawberry Rhubarb Trifle.
    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!
     

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

     
    3.5.3226
    Featured Image for Strawberry Rhubarb Trifle.

    Strawberry Rhubarb Trifle

    Shelby Law Ruttan
    Angel Food Cake layered with fresh strawberry slices, slightly sweet and tangy rhubarb sauce and homemade custard cream all topped with creamy whipped topping!
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Course Desserts
    Cuisine American
    Servings 12
    Calories 235 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the Custard

    • 2 cups reduced fat milk
    • ⅓ cup sugar , divided
    • ⅙ teaspoon salt
    • ¼ cup cornstarch
    • 1 large egg
    • 3 large egg yolks
    • 1½ teaspoons pure vanilla extract

    For the Rhubarb Sauce:

    • ¼ cup sugar
    • ½ cup cranberry sauce
    • ⅛ teaspoon salt
    • 12 ounces frozen rhubarb , thawed and undrained

    Remaining ingredients

    • 15 ounces angel food cake , cut into 2-inch cubes
    • 1 pound strawberries , sliced
    • 2 cups reduced fat frozen whipped topping , thawed

    Instructions
     

    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 2-½ 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 ¼ 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.

    To assemble the dessert

    • 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.

    Nutrition

    Calories: 235kcalCarbohydrates: 47gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 67mgSodium: 276mgPotassium: 271mgFiber: 2gSugar: 30gVitamin A: 184IUVitamin C: 25mgCalcium: 129mgIron: 1mg
    Keyword Strawberry Rhubarb Trifle
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Sara Welch

      April 17, 2015 at 2:42 pm

      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!

      Reply
    2. Kristin @ Dizzy Busy and Hungry!

      April 02, 2015 at 11:24 pm

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

      Reply
    3. Mary Ellen

      April 02, 2015 at 2:00 am

      This sounds so good Shelby!

      Reply
    4. Erica S (EricasRecipes.com)

      April 02, 2015 at 1:59 am

      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!

      Reply
    5. Sandra Shaffer

      April 02, 2015 at 1:54 am

      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!

      Reply
    6. bellini

      April 02, 2015 at 1:23 am

      It sounds delicious Shelby and so very seasonal right now 🙂

      Reply
    7. Rachael

      April 01, 2015 at 7:29 pm

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

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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