Strawberry Rhubarb Trifle

5 from 2 votes

This Strawberry Rhubarb Trifle layers soft angel food cake, creamy homemade custard, and a tangy rhubarb-strawberry sauce for a show-stopping dessert that's as light as it is flavorful. Perfect for spring celebrations or summer cookouts.

Course Desserts

Cuisine American

Keyword easy trifle recipe, homemade custard trifle, layered trifle dessert, rhubarb trifle, strawberry rhubarb dessert, Strawberry Rhubarb Trifle, strawberry trifle

Prep Time 30

Total Time 30

Servings

Calories 235kcal

Author Shelby Law Ruttan

Equipment

Ingredients

For the Custard

2 cups reduced fat milk
⅓ cup granulated 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 granulated 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.

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