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