Rhubarb And Strawberry Trifle – a delicious recipe with milk, egg yolks, sugar, cornstarch, vanilla, whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
549
kcal
Calories
29
g
Fat
50
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 cups milk, 5 egg yolks, 1/2 cup sugar, 1/4 cup cornstarch, and more.
Yes, Rhubarb And Strawberry Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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