Best 2 Easy Rhubarb Trifle Recipes

Calling all dessert lovers! If you're searching for a tantalizing treat that combines flavors and textures to perfection, look no further than the easy rhubarb trifle. This delightful dessert is made with layers of creamy custard, sweet rhubarb, and crunchy sponge cake, creating an explosion of flavors and textures in every bite. Whether you're hosting a special occasion or simply craving a delightful dessert, this easy rhubarb trifle is sure to satisfy your sweet tooth and impress your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY-RHUBARB TRIFLE

Strawberry-Rhubarb Trifle image

Razzle-dazzle your guests with this yummy showstopper dessert!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 6h25m

Yield 12

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ pound cake mix
Water and eggs called for on cake mix box
1/2 lb rhubarb, cut into 1/2-inch pieces (2 cups)
1 cup sugar
1/4 cup orange juice
2 cups sliced strawberries
2 boxes (4-serving size each) vanilla pudding and pie filling mix (not instant)
2 1/2 cups milk
2 cups Cool Whip frozen whipped topping, thawed
1/2 cup orange marmalade
1 cup medium-size whole strawberries, if desired
Shredded orange peel, if desired

Steps:

Heat oven to 350°F. Make and bake cake mix as directed on box for one 9-inch loaf or two 8-inch loaves, using water and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
Meanwhile, in 2-quart saucepan, mix rhubarb, sugar and orange juice. Heat to boiling over medium heat. Reduce heat to low; cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
While rhubarb mixture is cooling, in 2-quart saucepan, mix pudding mix and milk. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Press plastic wrap directly on pudding to prevent a tough layer from forming on top. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.
Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover; refrigerate at least 2 hours until chilled.
Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator.

Nutrition Facts : Calories 290, Carbohydrate 54 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 0 g

RHUBARB AND STRAWBERRY TRIFLE

Rhubarb And Strawberry Trifle image

Rhubarb and strawberries are a wonderful spring combination, especially in a silky, creamy custard trifle!!! Cook time is chill time.

Provided by MarieRynr

Categories Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

3 cups milk
5 egg yolks
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla
1/2 cup whipping cream
7 cups cubed angel food cake or 7 cups sponge cakes
2 cups stewed rhubarb
2 cups sliced strawberries
toasted whole almond (to garnish)
whipped cream (to garnish)
strawberry (to garnish)

Steps:

In saucepan, heat milk until bubbles form around edge.
In a seperate saucepan, beat egg yolks, sugar and constarch until smooth.
Gradually whisk in hot milk; cook over medium heat, stirring, for 3 to 5 minutes or until thickened.
Reduce heat to low and simmer, stirring for 1 minute.
Remove from heat and stir in vanilla, cool.
Whip cream and whisk one quarter into custard.
Fold in remaining whipped cream.
Spread half of the cake in a 12 or 14 cup glass serving bowl.
Spread half of the rhubarb over cake, then half the strawberries.
Repeat layers.
Chill for at least 1 hour or for up to 8 hours.
Garnish with almonds, whole strawberries and whipped cream.

Tips:

For the best flavor, use fresh rhubarb. If you don't have fresh rhubarb, you can use frozen rhubarb. Just be sure to thaw it completely before using.
If you don't have ladyfingers, you can use another type of cookie, such as graham crackers.
If you want a boozy trifle, you can add a splash of your favorite liqueur to the custard or whipped cream.
Be sure to chill the trifle for at least 4 hours before serving. This will allow the flavors to meld and the trifle to set.

Conclusion:

Rhubarb trifle is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up fresh rhubarb, and it is sure to be a hit with your family and friends. So next time you are looking for a special dessert, give rhubarb trifle a try. You won't be disappointed!