LOCATION: Recipes >> Trifle Recipes >> Rhubarb Trifle
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Rhubarb Trifle
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Rhubarb Trifle
5 c rhubarb, chopped
2 T water
2 c sugar
2 T corn starch disolved in 2 c water
6 egg yolks
1 c sugar
3 T cornstarch
1/4 t salt
1/4 c milk
1 T butter
2 t vanilla extract
Cook rhubarb, water and sugar to a sauce, about 10 minutes, then
add cornstarch and water. Simmer until thick, about 5 minutes.
Add red food coloring (if you like). Cool.
Whisk egg yolks until well blended. Whisk in sugar, cornstarch,
salt and milk. Cook over low heat until thick, about 5-10 minutes.
Add butter and vanilla. Top with wax paper to prevent skin formation
and let cool completely.
Make a 10" sponge cake using your favorite recipe. Bake in a pan.
Cut into 1/2" cubes.
Place 1/2 of the sponge cake cubes into a trifle bowl. Add 1/3 of
the custard. Top that with 1/3 of the rhubarb. Do this again: cake,
custard, rhubarb. Finally end with custard, rhubarb. Top with
whipped cream.
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