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Rhubarb & Custard Trifle Recipe

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★★★★★

4.5 from 140 reviews

This Rhubarb & Custard Trifle is a stunning layered dessert featuring tart rhubarb compote, creamy vanilla cardamom custard folded with whipped cream, fresh raspberries, and crisp nilla wafers. The trifle is assembled into a large serving bowl and refrigerated to set, making it perfect for parties or special occasions where elegance and flavor combine in every spoonful.

Ingredients

Scale

Rhubarb Compote

  • 500 grams rhubarb (ends removed)
  • 50 grams granulated sugar (more if not using forced rhubarb)
  • 2 oranges, juiced

Vanilla Cardamom Cream

  • 50 grams corn starch
  • 150 grams granulated sugar (divided; 100 grams for custard, 50 grams for whipping cream)
  • 500 grams whole milk
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 4 large egg yolks
  • 1/2 teaspoon ground cardamom seeds
  • 40 grams salted butter (softened)
  • 400 grams heavy whipping cream (cold)

Assembly

  • 60 nilla wafers (adjust quantity as needed depending on bowl size)
  • 650 grams fresh raspberries (rinsed and dried)

Instructions

  1. Prepare Rhubarb Compote: Rinse the rhubarb stalks and chop off the ends. Cut into 1″ to 2″ chunks and place in a medium pot. Add 50 grams sugar and orange juice. Cover and cook over medium-low heat until bubbling, about 5 minutes. Remove lid and continue cooking, stirring every 5 minutes until thick and syrupy. Pour into a shallow bowl and cool to room temperature; refrigerate if not using immediately.
  2. Make Vanilla Cardamom Custard: In a medium pot, whisk corn starch and 100 grams sugar. Pour in milk and whisk until combined. Add egg yolks, salt, vanilla bean paste, and ground cardamom, whisking all together. Cook over medium-low heat, whisking constantly and scraping pot bottom and edges until custard thickens noticeably. Remove from heat and whisk in the softened butter until smooth. Strain through a fine mesh sieve into a shallow bowl. Cover surface with plastic wrap to prevent skin and cool completely.
  3. Whip Cream: In a large bowl, whip the cold heavy cream with 50 grams sugar on high speed until medium stiff peaks form.
  4. Combine Custard and Whipped Cream: Transfer cooled custard into a mixing bowl and lighten by whisking quickly. Fold in about one-quarter of the whipped cream to deflate the custard slightly, then gently fold in the remaining whipped cream in two additions, maintaining the airy texture.
  5. Assemble the Trifle: In a chosen serving dish, create a base layer of nilla wafers, then spread a 1/2″ thick layer of cream. Add a thin layer of rhubarb compote followed by a few raspberries. Add another thin 1/4″ layer of cream to cover the fruit. Repeat layering wafers, cream, rhubarb, and raspberries until ingredients or space run out, finishing with a thick 1/2″ cream layer on top.
  6. Chill and Serve: Cover the trifle surface with plastic wrap to prevent skin formation and refrigerate for at least 12 hours to set. Before serving, remove plastic wrap and top with fresh raspberries or desired garnish. Serve with a large spoon or ice cream scoop for best presentation.

Notes

  • Use forced rhubarb if available for less sugar, otherwise adjust sugar to taste.
  • Make sure to whisk custard continuously to avoid lumps and prevent burning.
  • Cover custard surface with plastic wrap immediately after cooking to avoid skin formation.
  • Folding whipped cream gently maintains a light, airy texture in the final cream.
  • Refrigerate the trifle overnight to allow flavors to meld and for the dessert to set properly.
  • Adjust the number of nilla wafers depending on serving dish size and layers desired.

Keywords: Rhubarb trifle, custard dessert, layered trifle, British dessert, rhubarb compote, creamy trifle, cardamom custard, nilla wafers, raspberry dessert

Find it online: https://spatulaqueen.com/rhubarb-and-custard-trifle-recipe/