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Rhubarb Custard Trifle

Delightful Rhubarb Custard Trifle That Will Wow Your Guests

This Rhubarb Custard Trifle is a delightful no-bake dessert that layers tangy rhubarb compote, creamy custard, and whipped cream for a crowd-pleasing treat.
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Prep Time 1 hour
Cook Time 25 minutes
Chill Time 12 hours
Total Time 13 hours 25 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rhubarb Compote
  • 4 cups chopped rhubarb Use forced rhubarb for a sweeter taste.
  • 1 cup granulated sugar Adjust according to the tartness of your rhubarb.
  • 1/4 cup orange juice Use fresh for the best flavor.
For the Vanilla Cardamom Custard
  • 1/3 cup corn starch Mix well with sugar to avoid lumps.
  • 2 cups whole milk Can substitute with dairy-free versions.
  • 1/4 teaspoon fine sea salt Enhances flavors.
  • 1 teaspoon vanilla bean paste or extract Using paste amplifies the vanilla flavor.
  • 4 large egg yolks Contributes richness.
  • 1/4 teaspoon ground cardamom Optional spice for added flavor.
  • 2 tablespoons salted butter Use softened for easy incorporation.
For the Whipping Cream
  • 1 cup heavy whipping cream Whipped for lightness.
For Assembly
  • 1 package Nilla Wafers Alternative: shortbread or ladyfingers.
  • 1 cup fresh raspberries Feel free to substitute with seasonal fruits.

Equipment

  • medium saucepan
  • Mixing Bowl
  • Trifle dish or large glass bowl
  • fine mesh sieve

Method
 

Step-by-Step Instructions
  1. In a medium saucepan over medium heat, combine 4 cups of chopped rhubarb, 1 cup of granulated sugar, and 1/4 cup of fresh orange juice. Stir occasionally until the mixture begins to bubble, then reduce to a simmer. Cook uncovered for about 10–15 minutes until the rhubarb breaks down and the compote thickens. Remove from heat and let it cool completely to room temperature.
  2. In a clean saucepan, whisk together 1/3 cup of corn starch and 1/2 cup of granulated sugar. Gradually add 2 cups of whole milk while whisking continuously to prevent lumps. Then, add 4 egg yolks and a pinch of fine sea salt. Cook over medium heat, stirring constantly for about 8–10 minutes, until the custard thickens and coats the back of a spoon. Remove from heat, stir in 2 tablespoons of softened salted butter and 1 teaspoon of vanilla bean paste. Strain through a fine mesh sieve and chill in the refrigerator for at least 1 hour.
  3. In a mixing bowl, beat 1 cup of heavy whipping cream with 2 tablespoons of sugar using an electric mixer on medium speed. Continue whipping until medium-stiff peaks form, which should take about 3–5 minutes. Carefully fold one-quarter of the whipped cream into the chilled custard to lighten it. Then gently fold in the remaining whipped cream until fully combined, creating a luscious vanilla custard base for your Rhubarb Custard Trifle.
  4. Select a trifle dish or a large glass bowl. Start layering by placing a generous layer of Nilla wafers along the bottom, followed by a layer of the vanilla cardamom custard. Spoon on a layer of rhubarb compote, then scatter fresh raspberries for extra color and flavor. Repeat the layering process, finishing with the custard on top. Take a moment to smooth the top for a beautiful finish.
  5. Cover the assembled Rhubarb Custard Trifle with plastic wrap and refrigerate for at least 12 hours, allowing the flavors to meld beautifully. Just before serving, add a final touch of fresh raspberries on top for a vibrant presentation. Scoop out servings and delight in this creamy, tangy dessert that’s sure to impress your guests!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 120mgSodium: 50mgPotassium: 250mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 3mgCalcium: 160mgIron: 0.5mg

Notes

This Rhubarb Custard Trifle is designed for versatility, making it a delightful centerpiece for any gathering! For even more fun, consider assembling in individual serving jars for a charming presentation.

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