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Strawberry-Rhubarb Trifle

Photo: Jennifer Causey; Styling: Lindsey Lower/Claire Spollen

Hands-on time 40 mins
Total time 5 hrs
Yield

Serves 12 (serving size: about 1 cup)

This show-stopping layered dessert will be a hit at your next luncheon or shower.

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

Nutrition Information

  • calories 249
  • fat 4.2 g
  • satfat 2.4 g
  • monofat 1.1 g
  • polyfat 0.5 g
  • protein 5 g
  • carbohydrate 49 g
  • fiber 1 g
  • cholesterol 65 mg
  • iron 1 mg
  • sodium 258 mg
  • calcium 150 mg

How to Make It

  1. To prepare custard, heat milk, 3 tablespoons sugar, and 1/8 teaspoon salt in a saucepan to 180° 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.