Go Back
–+ servings

Delicious Rhubarb & Custard Trifle for Sweet Comfort Moments

Delight in this Rhubarb & Custard Trifle that delivers nostalgic flavors and layered perfection for sweet comfort moments.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 12 hours
Total Time 12 hours 50 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Rhubarb Filling
  • 4 cups Fresh rhubarb chopped
  • 1 cup Sugar to taste
  • 1/2 cup Water
Custard
  • 2 cups Milk whole or almond milk
  • 4 large Egg yolks
  • 1/2 cup Cornstarch
  • 2 teaspoons Vanilla extract
Assembly
  • 1 package Sponge cake or ladyfingers
  • 2 cups Whipped cream for topping
  • 1 cup Almonds or pistachios optional, for topping

Equipment

  • Medium saucepan
  • Mixing Bowl
  • electric mixer
  • Trifle dish or glass bowl

Method
 

Preparation
  1. Chop fresh rhubarb into small chunks and cook with sugar and water until tender and syrupy, about 15 minutes.
  2. Make the vanilla custard by whisking cornstarch, sugar, and salt, then adding milk, egg yolks, and vanilla, thickening it over heat.
  3. Whip cream until medium stiff peaks form, then fold into cooled custard.
  4. Layer the trifle with sponge cake / ladyfingers, custard, rhubarb compote, and fresh raspberries; refrigerate for at least 12 hours.
  5. Before serving, top with fresh raspberries and optional whipped cream.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 120mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 12mgIron: 0.5mg

Notes

Chill for at least 12 hours before serving to meld flavors; adjust sweetness as needed. This dessert can be prepared ahead of time, but add whipped cream just before serving.

Tried this recipe?

Let us know how it was!