Best Strawberry Rhubarb Trifle

If you ask me, trifles are one of the most underrated desserts out there.

This strawberry rhubarb version brings together tender angel food cake, homemade vanilla custard, and a sweet-tart fruit layer that really pops. The rhubarb gets cooked down with cranberry sauce and sugar until it’s nice and jammy, while fresh strawberries add a bright, fruity note.

Layer it all up with fluffy whipped topping and you’ve got yourself a dessert that looks impressive but doesn’t require any fancy techniques. The custard is simple to make on the stovetop, and the almond extract gives it a little something extra.

It’s a make-ahead kind of dessert that feeds a crowd, perfect for when you want to end a meal on a sweet note.

What Kind of Rhubarb Should I Use?

This recipe calls for frozen rhubarb, which is actually perfect for trifles since it’s already chopped and ready to go. Fresh rhubarb will work just as well if that’s what you have on hand – just chop it into half-inch pieces and cook it down the same way you would the frozen stuff. When picking fresh rhubarb at the store or farmers market, look for firm stalks that aren’t too thick or woody, and remember that the color doesn’t really matter – both red and green rhubarb have the same tart flavor. If you’re using fresh instead of frozen, you might need to add a tablespoon or two of water while cooking to help it break down properly.

Options for Substitutions

This trifle is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Rhubarb: If you can’t find frozen rhubarb, fresh rhubarb works great – just chop it into 1-inch pieces and cook it a bit longer until tender. You can also swap it entirely for mixed berries like raspberries or blackberries for a different flavor.
• Angel food cake: Store-bought angel food cake is convenient, but you can use pound cake or ladyfingers instead. Just keep in mind that denser cakes will soak up more custard, so you might need to adjust the amount slightly.
• Cranberry sauce: Don’t have cranberry sauce? Try raspberry or strawberry jam instead. You’ll get a similar sweetness and texture in the rhubarb mixture.
• Reduced fat milk: Whole milk works perfectly fine here and will make an even creamier custard. You can also use 2% milk without any issues.
• Frozen whipped topping: If you prefer, you can make fresh whipped cream by beating 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form. It tastes a bit richer than the frozen stuff.
• Strawberries: Fresh strawberries are best, but frozen strawberries (thawed and drained) will work in a pinch. You can also mix in other berries like blueberries or raspberries.

Watch Out for These Mistakes While Cooking

The biggest mistake when making custard from scratch is adding the hot milk too quickly to the eggs, which can scramble them instantly – always temper your eggs by whisking in just a cup of the hot milk first, then gradually add the rest while stirring constantly.

Another common error is cooking the custard over high heat, which will give you lumps instead of a smooth, creamy texture, so keep it on low and be patient during those 4 minutes of stirring.

Don’t skip the chilling time or try to rush it – your trifle needs at least 4 hours in the fridge for the layers to set properly and the flavors to blend together, and cutting corners here will leave you with a runny, messy dessert.

Finally, make sure your rhubarb mixture has cooled completely before layering, otherwise the heat will melt your custard and whipped topping, turning your beautiful layers into a soupy disaster.

What to Serve With Strawberry Rhubarb Trifle?

This trifle is pretty much a complete dessert on its own, so you don’t need much alongside it. I like to serve it after a lighter meal like grilled chicken or fish, since the trifle itself is rich and satisfying. A cup of coffee or hot tea makes a nice pairing if you’re serving it for a spring or summer gathering. If you want to add something extra, some simple butter cookies or shortbread on the side give people something to nibble on while they’re enjoying their trifle.

Storage Instructions

Store: Keep your trifle covered tightly with plastic wrap in the fridge for up to 3 days. The flavors actually meld together nicely overnight, so it’s a great make-ahead dessert for parties or gatherings.

Make Ahead: You can prepare the custard and fruit layers a day in advance and store them separately in the fridge. Just assemble the trifle a few hours before serving so the cake doesn’t get too soggy. Add the whipped topping right before you’re ready to serve for the best texture.

Serve: This dessert is best enjoyed cold straight from the fridge. If it’s been sitting out for a bit, just give it 10-15 minutes in the fridge to firm back up before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 38-45 g
• Fat: 20-28 g
• Carbohydrates: 360-400 g

Ingredients

For the custard:

• 2 cups milk (I use Fairlife whole milk for a creamier texture)
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/4 cup cornstarch (sifted to remove lumps)
• 1 egg
• 3 egg yolks (room temperature, about 70°F)
• 2 teaspoons vanilla essence
• 1/4 teaspoon almond extract

For the rhubarb sauce:

• 1/3 cup sugar
• 1/2 cup cranberry sauce
• 1/8 teaspoon salt
• 12 oz rhubarb (cut into 1/2-inch pieces)
• 1/2 teaspoon lemon zest

For assembly:

• 15 oz angel food cake (cut into 1-inch chunks)
• 1 lb strawberries (hulled and sliced into 1/4-inch rounds)
• 2 1/2 cups whipped topping

Step 1: Prepare the Custard Base

• 2 cups milk
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/4 cup cornstarch
• 1 egg
• 3 egg yolks
• 1/3 cup sugar
• 2 teaspoons vanilla essence
• 1/4 teaspoon almond extract

In a medium saucepan, heat 2 cups milk with 1/3 cup sugar and 1/4 teaspoon salt over medium heat until small bubbles form around the edges (about 160°F) but don’t let it boil.

While the milk heats, sift the 1/4 cup cornstarch into a medium bowl to remove any lumps, then whisk in 1 egg, 3 room-temperature egg yolks, and the remaining 1/3 cup sugar until smooth and pale.

Once the milk is hot, slowly temper the egg mixture by whisking in 1 cup of the hot milk, then pour this mixture back into the saucepan with the remaining milk.

Cook over low heat, stirring constantly for about 4 minutes until the custard thickens enough to coat the back of a spoon.

Remove from heat, stir in 2 teaspoons vanilla essence and 1/4 teaspoon almond extract, then transfer to a bowl to cool slightly.

Step 2: Cook the Rhubarb Compote

• 1/3 cup sugar
• 1/2 cup cranberry sauce
• 1/8 teaspoon salt
• 12 oz rhubarb
• 1/2 teaspoon lemon zest

In a separate saucepan, combine 1/3 cup sugar, 1/2 cup cranberry sauce, 1/8 teaspoon salt, and 12 oz rhubarb cut into 1/2-inch pieces with 1/2 teaspoon lemon zest.

Bring to a boil over medium-high heat, then reduce heat to low and simmer for about 15 minutes, stirring occasionally, until the rhubarb breaks down and the mixture becomes sauce-like.

Allow the compote to cool completely—I prefer to spread it on a plate to cool faster rather than waiting in the pot.

This gives you a beautifully tart, jammy filling for the trifle.

Step 3: Prepare the Cake and Strawberries

• 15 oz angel food cake
• 1 lb strawberries

Cut 15 oz of angel food cake into 1-inch chunks and set aside in a shallow bowl.

Hull and slice 1 lb of fresh strawberries into 1/4-inch rounds, place in another bowl, and let them macerate slightly so they release some juice—this adds natural sweetness and moisture to the trifle layers.

Step 4: Assemble the Trifle

• cake chunks from Step 3
• strawberries from Step 3
• rhubarb compote from Step 2
• custard from Step 1

In a large trifle dish (or 9×13 inch baking dish), begin layering: start with a third of the cake chunks on the bottom, then add a third of the sliced strawberries, followed by a third of the cooled rhubarb compote from Step 2, and finally a third of the custard from Step 1.

Repeat this layering sequence two more times, ending with a layer of custard on top.

I find that layering evenly creates beautiful striped sections when served from the side—take a moment to arrange each layer thoughtfully.

Step 5: Chill and Finish

• 2 1/2 cups whipped topping

Cover the trifle and refrigerate for at least 4 hours (or up to overnight) so the flavors meld and the cake absorbs the juices from the fruit and custard.

Just before serving, top the chilled trifle with 2 1/2 cups of whipped topping, spreading it gently across the surface.

Best Strawberry Rhubarb Trifle

Delicious Best Strawberry Rhubarb Trifle recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings: 10 servings

Calories: 1850

Ingredients Method

Ingredients

  

For the custard

• 2 cups milk (I use Fairlife whole milk for a creamier texture)
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/4 cup cornstarch (sifted to remove lumps)
• 1 egg
• 3 egg yolks (room temperature, about 70°F)
• 2 teaspoons vanilla essence
• 1/4 teaspoon almond extract

For the rhubarb sauce

• 1/3 cup sugar
• 1/2 cup cranberry sauce
• 1/8 teaspoon salt
• 12 oz rhubarb (cut into 1/2-inch pieces)
• 1/2 teaspoon lemon zest

For assembly

• 15 oz angel food cake (cut into 1-inch chunks)
• 1 lb strawberries (hulled and sliced into 1/4-inch rounds)
• 2 1/2 cups whipped topping

Method

 

1. In a medium saucepan, heat 2 cups milk with 1/3 cup sugar and 1/4 teaspoon salt over medium heat until small bubbles form around the edges (about 160°F) but don't let it boil. While the milk heats, sift the 1/4 cup cornstarch into a medium bowl to remove any lumps, then whisk in 1 egg, 3 room-temperature egg yolks, and the remaining 1/3 cup sugar until smooth and pale. Once the milk is hot, slowly temper the egg mixture by whisking in 1 cup of the hot milk, then pour this mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly for about 4 minutes until the custard thickens enough to coat the back of a spoon. Remove from heat, stir in 2 teaspoons vanilla essence and 1/4 teaspoon almond extract, then transfer to a bowl to cool slightly.
2. In a separate saucepan, combine 1/3 cup sugar, 1/2 cup cranberry sauce, 1/8 teaspoon salt, and 12 oz rhubarb cut into 1/2-inch pieces with 1/2 teaspoon lemon zest. Bring to a boil over medium-high heat, then reduce heat to low and simmer for about 15 minutes, stirring occasionally, until the rhubarb breaks down and the mixture becomes sauce-like. Allow the compote to cool completely—I prefer to spread it on a plate to cool faster rather than waiting in the pot. This gives you a beautifully tart, jammy filling for the trifle.
3. Cut 15 oz of angel food cake into 1-inch chunks and set aside in a shallow bowl. Hull and slice 1 lb of fresh strawberries into 1/4-inch rounds, place in another bowl, and let them macerate slightly so they release some juice—this adds natural sweetness and moisture to the trifle layers.
4. In a large trifle dish (or 9x13 inch baking dish), begin layering: start with a third of the cake chunks on the bottom, then add a third of the sliced strawberries, followed by a third of the cooled rhubarb compote from Step 2, and finally a third of the custard from Step 1. Repeat this layering sequence two more times, ending with a layer of custard on top. I find that layering evenly creates beautiful striped sections when served from the side—take a moment to arrange each layer thoughtfully.
5. Cover the trifle and refrigerate for at least 4 hours (or up to overnight) so the flavors meld and the cake absorbs the juices from the fruit and custard. Just before serving, top the chilled trifle with 2 1/2 cups of whipped topping, spreading it gently across the surface.