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Delicious rhubarb custard trifle dessert layered with custard and rhubarb.

Rhubarb Custard Trifle

A delicious layered dessert featuring tart rhubarb compote, silky custard, and light sponge or ladyfinger layers, perfect for spring and summer gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 350 kcal

Ingredients
  

For the Rhubarb Compote

  • 2 cups rhubarb, chopped
  • 1 cup sugar (for rhubarb compote) Adjust based on the tartness of rhubarb.
  • 1 tablespoon lemon juice

For the Custard

  • 3 cups milk Full-fat milk recommended for richness.
  • ½ cup sugar (for custard)
  • 4 large egg yolks
  • ¼ cup cornstarch For a smoother texture.
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cardamom Optional but recommended.

For Assembly

  • 1 cup whipped cream Lightly sweetened.
  • Enough to create 2–3 layers pieces Ladyfinger cookies or sponge cake For layering.

Instructions
 

Make the Rhubarb Compote

  • In a medium saucepan, combine rhubarb, sugar, and lemon juice. Cook over medium heat for about 8–12 minutes until rhubarb is soft.
  • Adjust sweetness or lemon to taste. Let cool completely.

Prepare the Custard

  • In a heavy-bottomed saucepan, heat milk until steaming but not boiling.
  • In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
  • Gradually add hot milk to egg mixture, whisking continuously to temper the eggs.
  • Return mixture to saucepan and cook over medium heat, stirring constantly until thickened (about 5–8 minutes).
  • Stir in vanilla extract and ground cardamom. Press plastic wrap directly on the surface of the custard to cool.

Assemble the Trifle

  • Layer sponge or ladyfingers in the bottom of your trifle dish and brush with cooled rhubarb juice or simple syrup.
  • Spoon a layer of rhubarb compote over the cake.
  • Add a thick layer of custard, smoothing it out.
  • Repeat layers until you reach the top of the dish, finishing with a layer of whipped cream and a sprinkle of cardamom or compote.

Serve

  • Chill for several hours before serving. Garnish with extra cardamom or fresh rhubarb ribbons.

Notes

Store leftovers in the refrigerator for up to 2-3 days. Unassembled compote and custard can last up to 3-4 days in airtight containers. Freeze rhubarb compote for up to 3 months.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 8gSodium: 80mgFiber: 1gSugar: 30g
Keyword Custard, Layered Dessert, Rhubarb, spring dessert, Trifle
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