Recipe For Cooking Rhubarb Trifle

Toaster Oven Cakes :: Trifles and Tortes

Rhubarb Trifle

1 recipe stewed rhubarb
1 (18.25 oz.) box yellow cake mix, prepared
1 recipe basic soft custard
1 1/4 C. cream sherry
3/4 C. walnut pieces (reserve 6 to 8 pieces for garnish)
1 C. whipped cream
1/2 tea. vanilla extract or flavoring
2 Tbsp. sugar

Prepare stewed rhubarb and make about 3 1/2 C. of custard while the cake bakes.

Whip cream with sugar and vanilla until soft peaks form; chill.

Allow cake, custard and rhubarb to cool.

Use a lrg., attractive bowl, preferably glass, to assemble the trifle in. Place 1/3 of the cake in the bottom of the dish and sprinkle with 1/3 of the sherry. Spread 1/3 of the rhubarb evenly over it. Pour 1/3 of the custard and sprinkle with 1/3 of the nuts. Continue layering cake, sherry, rhubarb, custard and nuts until the ingredients are used up. Spread whipped cream over trifle to cover it completely. Decorate top with nuts and refrigerate at least 4 hr. or overnight. Serve cold.

Makes approximately 12 to 14 servings.