Rhubarb Trifle

Yield: 12 to 14 servings

Ingredients

• 1 recipe stewed rhubarb
• 1 (18.25 ounce) box yellow cake mix*, prepared
• 1 recipe basic soft custard
• 1 1/4 cup cream sherry
• 3/4 cup walnut pieces (reserve 6 to 8 pieces for garnish)
• 1 cup whipping cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons granulated sugar

Instructions

1. Prepare stewed rhubarb and make about 3 1/2 cups of custard while the cake bakes.
2. Whip cream with sugar and vanilla extract until soft peaks form; chill.
3. Allow cake, custard and rhubarb to cool.
4. Use a large, 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.
5. Decorate top with nuts and refrigerate at least 4 hours or overnight.
6. Serve cold.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.