Strawberry-Rhubarb Trifle Recipe

Name: Strawberry-Rhubarb Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Custard:; 2 cups 2% reduced-fat milk; 1/3 cup sugar, divided; 1/8 teaspoon salt; 1/4 cup cornstarch; 1 large egg; 3 large egg yolks; 1 1/2 teaspoons vanilla extract; Rhubarb:; 1/2 cup sugar; 1/2 cup fresh orange juice; 1/8 teaspoon salt; 1 (12-ounce) package frozen rhubarb, thawed and undrained; Remaining ingredients:; 1 (15-ounce) prebaked angel food cake, cut into 2-inch cubes; 1 pound strawberries, sliced; 2 cups reduced-fat frozen whipped topping, thawed; 1 tablespoon sliced almonds, toasted

Servings: persons

Custard:
2 cups 2% reduced-fat milk
1/3 cup sugar, divided
1/8 teaspoon salt
1/4 cup cornstarch
1 large egg
3 large egg yolks
1 1/2 teaspoons vanilla extract
Rhubarb:
1/2 cup sugar
1/2 cup fresh orange juice
1/8 teaspoon salt
1 (12-ounce) package frozen rhubarb, thawed and undrained
Remaining ingredients:
1 (15-ounce) prebaked angel food cake, cut into 2-inch cubes
1 pound strawberries, sliced
2 cups reduced-fat frozen whipped topping, thawed
1 tablespoon sliced almonds, toasted

1
To prepare custard, heat milk, 3 tablespoons sugar, and 1/8 teaspoon salt in a saucepan to 180u00b0 or until tiny bubbles form around edge (do not boil). Combine remaining 2 1/2 tablespoons sugar, cornstarch, egg, and egg yolks in a bowl, stirring with a whisk until smooth. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 4 minutes), stirring constantly. Remove from heat; stir in vanilla. Place pan in an ice water-filled bowl 20 minutes or until mixture comes to room temperature; stir occasionally.
2
To prepare rhubarb, place 1/2 cup sugar, orange juice, 1/8 teaspoon salt, and rhubarb in a medium saucepan, and bring to a boil. Reduce heat, and simmer 15 minutes or until rhubarb breaks down and mixture thickens. Place the pan in an ice water-filled bowl until mixture cools to room temperature, stirring occasionally.
3
Arrange one-third of cake cubes in bottom of a 3-quart trifle dish. Arrange one-third of strawberries around edge and over top of cake. Spoon one-third of rhubarb over cake. Spoon one-third of custard over rhubarb. Repeat layers 2 more times. Carefully spread whipped topping over top. Sprinkle with nuts. Cover and refrigerate 4 hours or overnight.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Custard:, 2 cups 2% reduced-fat milk, 1/3 cup sugar, divided, 1/8 teaspoon salt, and more.

Yes, Strawberry-Rhubarb 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.

Strawberry-Rhubarb Trifle

How did you like this recipe?

Frequently Asked Questions