Strawberry Rhubarb Trifle Recipe
Strawberry Rhubarb Trifle Recipe photo by Taste of Home
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Strawberry Rhubarb Trifle Recipe

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Guests are sure to "think spring" when they see and taste this delectable trifle from field editor Wendy Dowling of Port Moulton, Nova Scotia.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12-14 servings


  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 3 cups whole milk
  • 5 egg yolks, beaten
  • 1 teaspoon vanilla extract
  • 4 cups chopped fresh or frozen rhubarb
  • 1/4 to 1/2 cup sugar
  • 1/4 cup water
  • 1/2 cup heavy whipping cream
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 2 cups sliced fresh strawberries


  1. In a heavy saucepan, combine the sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  2. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Transfer to a large bowl. Cool to room temperature without stirring.
  3. Meanwhile, in a saucepan, bring the rhubarb, sugar and water to a boil. Reduce heat; cook and stir for 5-8 minutes or until rhubarb is tender and mixture is thickened. Cool completely.
  4. In a bowl, beat the cream until stiff peaks form. Gradually fold a fourth of the whipped cream into the custard. Fold in remaining whipped cream.
  5. Place half of the cake cubes in a 2-1/2-qt. trifle bowl. Spread with half of the rhubarb mixture; top with 1 cup of strawberries and half of the custard. Repeat layers. Cover and chill for at least 1 hour before serving. Yield: 12-14 servings.
Originally published as Strawberry Rhubarb Trifle in Taste of Home April/May 2004, p12

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LeslieH User ID: 191346 131598
Reviewed Jul. 2, 2014

"Took to a Canada Day picnic and this was loved by all. The rhubarb flavour was quite subtle. I think that I might use 6 cups of rhubarb, adding extra sugar accordingly next time I make this. I also had extra whipping cream so whipped it up and put it on the top to use it up. Delicious recipe. A must try to all who see this recipe here."

carmenmarie53 User ID: 7071935 132461
Reviewed Mar. 31, 2013

"I made this for Easter dessert what a treat"

Triscuitsmom User ID: 2186501 136275
Reviewed Oct. 12, 2008

"I made the pumpkin trifle for church fellowship hour and everyone commented on hour good it was. Some asked for the recipe!"

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