This Strawberry Rhubarb Trifle is a light, layered dessert filled with homemade custard, sweet-tart rhubarb sauce, and fluffy angel food cake. It's a refreshing treat that's perfect for spring and summer gatherings.
I've always loved how rhubarb adds a bright, tangy flavor to desserts, and pairing it with strawberries brings back memories of family picnics in northern New York. The creamy vanilla custard ties it all together beautifully. It's simple, nostalgic, and delicious.
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Why You'll Love This Recipe
Sweet tart balance: the rhubarb sauce adds just enough tang to complement the sweetness of the strawberries and custard.
Homemade touch: From scratch custard gives the trifle a rich, silky texture you won't find in boxed pudding.
Easy assembly: using store-bought angel food cake keeps prep time short without sacrificing flavor.
Key Ingredients for Strawberry Rhubarb Trifle
See the recipe card below for a full list of ingredients and instructions.
- Rhubarb: brings a refreshing tartness that pairs perfectly with strawberries.
- Strawberries: sweet, juicy, and vibrant. They're the heart of this trifle.
- Angel food cake: light and airy, it soaks up the custard beautifully.
- Custard: made with milk, sugar, and vanilla for a creamy base layer.
- Whipped topping: adds a soft, cloud-like finish to each bite.
Ingredient Substitutions
- Cake swap: use pound cake or sponge cake nstead of angel food cake for a richer version.
- Dairy free option: replace milk with almond milk and use a coconut based whipped topping.
- Cranberry sauce: substitute with raspberry jam for a sweeter sauce.
Variations on Strawberry Rhubarb Trifle
- Mini Trifles: layer in individual jars for single-sere desserts at parties.
- Berry blend: add blueberries or raspberries for extra color and flavor.
- Lemon twist: stir a teaspoon of lemon zest into the custard for a citrusy note.
Tips for Perfect Custard
- Constant stirring: prevents lumps and keeps the custard smooth.
- Low heat: slow cooking helps the custard thicken without curdling.
- Plastic wrap cover: pressing wrap directly onto the surface prevents a skin from forming on top of the custard.
How to Store
Store leftover trifle covered in the refrigerator for up to 3 days. Do not freeze as the custard will separate. Enjoy chilled straight from the fridge.
Serve With...
Serve this trifle after a light meal like Grilled Apricot Glazed Chicken and Classic Potato Salad. For an extra refreshing touch, pair it with a glass of Rhubarb Lemonade.
More Strawberry Rhubarb Desserts
If you enjoy fruit filled desserts try my Strawberry Rhubarb Pudding Cake, Strawberry Rhubarb Tart, Rustic Strawberry Rhubarb Custard Galette, and Strawberry Rhubarb Compote.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Strawberry Rhubarb Trifle
Equipment
- Trifle dish , or glass bowl
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Ingredients
For the Custard
- 2 cups reduced fat milk
- ⅓ cup granulated sugar , divided
- ⅙ teaspoon salt
- ¼ cup cornstarch
- 1 large egg
- 3 large egg yolks
- 1½ teaspoons pure vanilla extract
For the Rhubarb Sauce:
- ¼ cup granulated sugar
- ½ cup cranberry sauce
- ⅛ teaspoon salt
- 12 ounces frozen rhubarb , thawed and undrained
Remaining ingredients
- 15 ounces angel food cake , cut into 2-inch cubes
- 1 pound strawberries , sliced
- 2 cups reduced fat frozen whipped topping , thawed
Instructions
To make the custard
- Heat milk, 3 tablespoons sugar, salt in a heavy bottom saucepan and heat until bubbles just form around the edge of the saucepan.
- Whisk egg and remaining 2-½ tablespoons of sugar, cornstarch, egg and egg yolks until smooth. Gradually whisk in 1 cup hot milk, stirring constantly with a whisk.
- Whisk egg yolk/milk mixture back into the hot milk mixture, stirring constantly. Cook over medium low heat until thick and bubbly (about 4 minutes), stirring constantly. Remove from heat and stir in vanilla.
- Place in a bowl and cover top of pudding with plastic wrap to prevent a skin from forming.
To make the Rhubarb Sauce
- Place ¼ cup sugar, cranberry juice, salt and unthawed frozen rhubarb with the liquid in a medium saucepan. Bring to a boil. Reduce heat and simmer about 15 minutes or until rhubarb breaks down and mixture thickens. Cool to room temperature.
To assemble the dessert
- I used individual trifle bowls to serve my dessert however you can also make this as 1 large trifle. Layer the dessert as follows.
- Begin with cake, place strawberries around edge and over top of cake. Spoon rhubarb sauce over the strawberries. Spoon custard over rhubarb. Repeat layers 2 more times. Refrigerate 4 hours or overnight. Spread whipped topping over top just prior to serving.
Sara Welch says
My husband has a soft spot for rhubarb - his grandmother used to make a killer rhubarb pie so he loves any dessert where it's involved. He will be so excited when I make this!
Kristin @ Dizzy Busy and Hungry! says
I love strawberry rhubarb - this trifle looks amazing! Great idea!
Mary Ellen says
This sounds so good Shelby!
Erica S (EricasRecipes.com) says
This just sounds so tasty. I was jonesing for something sweet earlier and combed the grocery store, but didn't get anything. Something like this is exactly what I wanted!
Sandra Shaffer says
As crazy as this sounds, I've never tried rhubarb and I've seen so many delicious recipes using it. Your trifle is so enticing. It looks delicious. Pinning so I can give this a try!
bellini says
It sounds delicious Shelby and so very seasonal right now 🙂
Rachael says
I love trifle and this one looks fabulous! I think it'll be a perfect dessert for this weekend!