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A glass bowl of whipped cream topped with sliced strawberries, styled like a Strawberry Rhubarb Trifle, sits on a red and white checkered cloth next to a spoon and plates.
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Strawberry Rhubarb Trifle

A layered dessert with soft cake creamy pudding and sweet tart fruit that always stands out on the table.
Prep Time30 minutes
Cook Time10 minutes
Chill Time1 day
Total Time1 day 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 147kcal
Author: Laura

Ingredients

  • 4 cups rhubarb chopped into 1/2 to 1 inch pieces
  • 1 cup granulated sugar
  • 1 tbsp water
  • 2 cups strawberries sliced
  • 2 loaves angel food cake 12 oz each
  • 5 ounce box instant vanilla pudding mix you can use sugar free
  • 2 cup milk
  • 1 tub non dairy whipped topping 8 oz
  • Extra strawberries sliced or whole for garnish

Instructions

Make the Rhubarb Filling

  • Add rhubarb sugar and water to a saucepan
    Close-up of chopped rhubarb pieces coated in sugar, being stirred with a wooden spoon.
  • Cook over medium heat stirring often for 5 to 8 minutes until softened but not mushy
  • Remove from heat and stir in the sliced strawberries
    Sliced strawberries in a mixing bowl with a wooden spatula, prepared for cooking or baking.
  • Refrigerate until completely cooled

Make the Pudding Layer

  • Whisk the pudding mix and milk together until smooth
    A mixing bowl containing a bubbly liquid batter with visible lumps and a metal whisk resting on the side.
  • Fold in 1 cup of whipped topping
    A whisk rests in a bowl of yellow batter topped with a large dollop of whipped cream or meringue.
  • Cover and refrigerate until ready to use
    A close-up of thick, smooth batter or cream in a glass mixing bowl.

Assemble the Trifle

  • Slice each loaf in half lengthwise then cut each loaf into 8 slices
    A loaf of cake sliced into twelve square pieces sits on a wooden cutting board next to a serrated knife.
  • Arrange 8 slices of cake in the bottom of a trifle bowl
    Cubed pieces of white cake are layered in a glass trifle bowl. More cubes sit on a wooden cutting board nearby, next to a knife and bowls with ingredients.
  • Spoon one third of the rhubarb mixture over the cake
    A fork holds strawberry topping above a bowl of cubed white cake pieces.
  • Spread one third of the pudding mixture over the fruit
    Close-up of a creamy mixture with visible pieces of strawberries, spread in a glass bowl.
  • Repeat the layers ending with pudding
  • Top with the remaining cake slices
  • Spread the remaining whipped topping over the top
    A glass dish filled with Strawberry Rhubarb Trifle, topped with a smooth layer of whipped cream, is placed on a red and white checkered cloth next to a spoon and plate.
  • Cover tightly and refrigerate for at least 6 hours or up to 24 hours for best results
  • Garnish with extra strawberries before serving
    A glass bowl of whipped cream topped with sliced strawberries, styled like a Strawberry Rhubarb Trifle, sits on a red and white checkered cloth next to a spoon and plates.
  • Serve chilled

Video

Notes

  • For the best flavor and texture refrigerate overnight before serving
  • The chill time allows the cake to soften and the layers to blend together
  • Fresh or frozen rhubarb can be used in this recipe
  • The amount of sugar in the rhubarb mixture can vary depending on your preferences. Start with some of the sugar, let the rhubarb cook and soften for a couple minutes, then give it a taste. Rhubarb can vary a lot in tartness, so adjust as needed instead of dumping it all in at once. If you need more

Nutrition

Serving: 1 Serving | Calories: 147kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 32mg | Potassium: 234mg | Fiber: 1g | Sugar: 25g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 103mg | Iron: 0.2mg