Strawberry-Rhubarb Trifle
Recipe from Betty Crocker

Razzle-dazzle your guests with this yummy showstopper dessert!


Strawberry-Rhubarb Trifle

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Servings: 12 servings
Prep Time: 55 mins
Total Time: 6 hrs 25 mins
Related Categories: Desserts, English Trifle, Rhubarb, Rhubarb, Strawberries, Strawberry Trifle, Trifle
 
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Ingredients
  • 1   box
    Betty Crocker® pound cake mix
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    Water and eggs called for on cake mix box
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  • 1/2   pound
    rhubarb, cut into 1/2-inch pieces (2 cups)
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  • 1   cup
    sugar
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  • 1/4   cup
    orange juice
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  • 2   cups
    sliced strawberries
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  • 2   boxes
    vanilla pudding and pie filling mix (not instant; 4-serving size each)
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  • 2 1/2   cups
    milk
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  • 2   cups
    frozen (thawed) whipped topping
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  • 1/2  cup
    orange marmalade
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  • 1   cup
    medium-size whole strawberries, if desired
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  •  
    Shredded orange peel, if desired
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Directions
1.
Heat oven to 350 degrees F. Make and bake cake mix as directed on box for one 9-inch loaf or two 8-inch loaves, using water and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
2.
Meanwhile, in 2-quart saucepan, mix rhubarb, sugar and orange juice. Heat to boiling over medium heat. Reduce heat to low; cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
3.
While rhubarb mixture is cooling, in 2-quart saucepan, mix pudding mix and milk. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Press plastic wrap directly on pudding to prevent a tough layer from forming on top. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
4.
Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.
5.
Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover; refrigerate at least 2 hours until chilled.
6.
Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator.
Nutrition information
Calories 290 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 160mg; Total Carbohydrate 54g (Dietary Fiber 1g, Sugars 45g); Protein 4g. Daily Values: Vitamin A 4%; Vitamin C 15%; Calcium 15%; Iron 2%. Exchanges: 1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Vegetable; 1 Fat. Carbohydrate Choices: 3 1/2. Percent Daily Values are based on a 2,000 calorie diet
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