Layered Strawberry Rhubarb Trifle

Layered Strawberry Rhubarb Trifle IMAGE Author: Canadian Living Credits: Layered Strawberry Rhubarb Trifle IMAGE

This fresh-tasting dessert is made with a tart rhubarb sauce that offsets the sweetness of the fresh strawberries and zippy citrus custard. Use a bar zester to create beautiful orange zest curls for the garnish.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: April 2014


  • 675 g strawberries hulled and quartered
  • 2 pkg golden vanilla cake
  • 2 pkg vanilla pound cake
  • half orange
  • 1 cup whipping cream (35%)
  • 4 teaspoons granulated sugar
  • edible flowers (optional)
Orange Vanilla Bean Custard:
  • 1 vanilla bean
  • 8 egg yolks
  • 4 cups milk
  • 3/4 cups granulated sugar
  • 1/4 cup cornstarch
  • 2 teaspoons grated orange zest
Rhubarb Sauce:
  • 3 1/2 cups sliced rhubarb (1/2-inch/1 cm pieces)
  • 1 cup granulated sugar
  • 1/4 cup orange juice


Orange Vanilla Bean Custard: Cut vanilla bean in half lengthwise; using tip of sharp knife, scrape seeds into heavy saucepan. Set aside. In large bowl, whisk together egg yolks, 1/2 cup of the milk, the sugar and cornstarch.

Add remaining milk to saucepan with vanilla seeds; heat over medium heat just until bubbles form around edge. Add to yolk mixture in thin, steady stream, whisking constantly. Return to pan; cook, whisking constantly, until thick enough to mound on spoon, about 7 minutes.

Strain through fine sieve into clean bowl; stir in orange zest. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Rhubarb Sauce: Meanwhile, in saucepan, stir together rhubarb, sugar and orange juice. Bring to boil; reduce heat and simmer, stirring occasionally, until rhubarb is very tender, about 10 minutes. Refrigerate until cold, about 2 hours.

Set aside 1/4 cup of the strawberries for garnish. Cut cakes into 3/4-inch (2 cm) thick slices. Line 16-cup (4 L) trifle bowl with one-third of the cake, trimming pieces to fit and tucking in scraps to fit snugly. Drizzle with one-third of the rhubarb sauce; top with one-third of the remaining strawberries. Spread one- third of the custard over top. Repeat layers twice. Cover with plastic wrap; refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Using bar zester, zest orange; reserve orange flesh for another use. Whip cream with half of the sugar; spoon onto trifle. Toss remaining sugar with orange zest. Garnish trifle with reserved strawberries, orange zest mixture and edible flowers (if using).

Tip from The Test Kitchen: You'll find edible flowers in the produce section of some grocery stores or farmer's markets. Look for organic flowers that are labelled as safe to eat.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 302 mg
  • Sugars 55 g
  • Protein 7 g
  • Calories 533.0
  • Total fat 22 g
  • Potassium 329 mg
  • Cholesterol 205 mg
  • Saturated fat 7 g
  • Total carbohydrate 75 g


  • Iron 14.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X

Layered Strawberry Rhubarb Trifle