Strawberry Rhubarb Tapioca Trifle

Three different sugars sweeten this tempting trifle.
Servings 14
Prep Time


  • 5 cups sliced, 1/2-inch thick, rhubarb (about 1 1/4 pounds)
  • 2/3 cup brown sugar, divided
  • 4 cups sliced strawberries
  • 1/4 cup golden fig lemon rosebud sugar, divided
  • 1 cup Sugar
  • 2 1/2 cups whole milk
  • 2 Eggs
  • 1/2 cup quick-cooking tapioca
  • 1/2 tsp Salt
  • 1 cup buttermilk
  • 1 1/2 tsp Vanilla
  • 1 (17-ounce) Lunds or Byerly's Angel Food Cake
  • 1/4 cup orange liqueur, divided
  • 1 cup whipping cream
  • fresh strawberries


  1. Combine rhubarb with 1/3 cup of the brown sugar. Spread evenly in one layer on 10x15-inch jelly-roll pan lined with parchment paper. Roast in preheated 375 F oven until rhubarb is tender (20-25 minutes). Toss with remaining 1/3 cup brown sugar; cool in pan. Combine sliced strawberries and 3 tablespoons of the lemon rosebud sugar; set aside. In large saucepan, whisk the 1 cup sugar, whole milk, eggs, tapioca and salt; let stand 5 minutes. Cook over medium heat, stirring occasionally, until the mixture comes to a boil (about 6 minutes). Remove from heat; stir in buttermilk and vanilla. Immerse saucepan in bowl of ice water to cool mixture to room temperature, stirring occasionally. Cut angel food cake horizontally into 3 equal sections; brush evenly with liqueur. Tear into 2-inch pieces. Arrange 1/3 of cake pieces on bottom of 4-quart trifle bowl. Sprinkle with half of the sliced strawberries; spread with 1/3 of tapioca mixture (about 1 1/3 cups). Top with another 1/3 of cake pieces, the rhubarb and 1/3 of the tapioca mixture. Add remaining cake pieces, sliced strawberries and tapioca mixture. Refrigerate, covered, several hours.
  2. To serve: In mixer bowl, combine whipping cream and remaining 1 tablespoon lemon rosebud sugar. Beat until stiff peaks form; spread over tapioca. Garnish with strawberries.
  3. Tip: One (20-ounce) package of frozen sliced rhubarb may be substituted for the fresh. Do not thaw before roasting.