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Rhubarb And Strawberry Trifle

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“Rhubarb and strawberries are a wonderful spring combination, especially in a silky, creamy custard trifle!!! Cook time is chill time.”
READY IN:
1hr 10mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 3 cups milk
  • 5 egg yolks
  • 12 cup sugar
  • 14 cup cornstarch
  • 1 teaspoon vanilla
  • 12 cup whipping cream
  • 7 cups cubed angel food cake or 7 cups sponge cakes
  • 2 cups stewed rhubarb
  • 2 cups sliced strawberries
  • toasted whole almond (to garnish)
  • whipped cream (to garnish)
  • strawberry (to garnish)

Directions

  1. In saucepan, heat milk until bubbles form around edge.
  2. In a seperate saucepan, beat egg yolks, sugar and constarch until smooth.
  3. Gradually whisk in hot milk; cook over medium heat, stirring, for 3 to 5 minutes or until thickened.
  4. Reduce heat to low and simmer, stirring for 1 minute.
  5. Remove from heat and stir in vanilla, cool.
  6. Whip cream and whisk one quarter into custard.
  7. Fold in remaining whipped cream.
  8. Spread half of the cake in a 12 or 14 cup glass serving bowl.
  9. Spread half of the rhubarb over cake, then half the strawberries.
  10. Repeat layers.
  11. Chill for at least 1 hour or for up to 8 hours.
  12. Garnish with almonds, whole strawberries and whipped cream.

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