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

Recipe by Cooking Light April 2015


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

Recipe Summary test

40 mins
5 hrs
Serves 12 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

249 calories; fat 4.2g; saturated fat 2.4g; mono fat 1.1g; poly fat 0.5g; protein 5g; carbohydrates 49g; fiber 1g; cholesterol 65mg; iron 1mg; sodium 258mg; calcium 150mg.