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Andrea and all you other rhubarb lovers, here is another tasty dessert from our neighbors on the north.


  • 6 cups low (2%) milk
  • 10 egg yolks
  • 1 cup granulated sugar
  • 1/2 cup cornstarch
  • 2 teaspoons vanilla extract
  • 14 cups cubed angel food cake or lady fingers
  • 1 cup whipping cream
  • 4 cups stewed rhubarb
  • 4 cups sliced strawberries
  • Toasted whole almonds (optional)
  • Whole strawberries (optional)


  • In a large saucepan, heat milk until bubbles form around edge.
  • Meanwhile in seperate heavy saucepan, beat egg yolks, sugar and cornstarch until smooth.
  • Gradually whisk in milk; cook over medium heat, srtirring, for 3 to 5 minutes or until thickened.
  • Reduce heat to low and simmer, stirring, for 1 minute.
  • Remove from heat and stir in vanilla; let cool.
  • (Custard can be covered with plastic wrap and refrigerated for up to one day).
  • Whip cream and whisk one quarter into custard.
  • Fold in remaining whipped cream.
  • Spread half of the cake or lady fingers in a 28 cup glass bowl.
  • Spread half of the rhubarb over cake, than half of the strawberries.
  • Spread half of the custard over top.
  • Repeat the process.
  • Chill for 6 hours.
  • Garnish with whole strawberries and almonds.

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