Vegan Rhubarb and Custard Trifle (Vegan, Gluten-free, Nut-free option, Soya-free option)

The ultimate party pudding, perfect for large gatherings and celebrations. It’s got fruit, it’s got booze, it’s got custard, it’s got soft sponge, and deliciously light whipped cream, and it caters to vegans and the gluten averse while pleasing everyone.

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Trifle is one of the most wonderfully retro desserts. A staple in the 70s and still fairly commonplace in my 90s youth, this is probably the first one I have eaten in about a decade, and believe me, it was an excellent way to end the drought.

Trifle has quite a poor reputation among many. Certainly 70s versions with bland jelly, anemic custard, squirty cream, and excessive amounts of sherry to make up for the lack of flavour elsewhere stick in the memory of children in subsequent decades for all of the wrong reasons. But for a dessert where the constituent parts can be so good, there is always room for rehabilitation.

This particular version was created as a result of a rhubarb glut, and I am honestly surprised that it’s not a more usual trifle ingredient. The sharpness cuts through the delicate, sweet sponge and creamy custard, and holds up exceedingly well against a little booze. I’ve used Cointreau, a sweet orange liqueur, which pairs wonderfully with rhubarb, but there are options for a less alcoholic, or non-alcoholic version.

How to make rhubarb and custard trifle

There are various shortcuts you can use with this recipe, but making each of the components from scratch really doesn’t require that much more effort. If you prefer you can use ready-made vegan custard, such as alpro or oatly, or use custard powder such as Bird’s. If you can find a ready-made vegan vanilla sponge then you can also use that instead of the cake recipe below. My version is gluten-free but I provide instructions in case it’s easier for you to use wheat flour.

The cake is a good place to start. Pre-heat your oven and grease two cake tins and line their bottoms with baking paper. Whether gluten-free or otherwise, measure out the non-dairy milk, pour in the vinegar, and set aside to curdle. Weigh out the flour, ground almonds (if using), raising agents, salt, and sugar in a large mixing bowl and whisk to combine. Then add the oil ( a light oil such as vegetable, sunflower, canola or light olive is best), and vanilla to the milk mixture. Working quickly, pour the milk mixture into the flour mixture, and whisk vigorously until smooth. Pour roughly half of the mixture into each cake tin, and bake for 30–35 minutes until a skewer comes out clean.

Once the cakes are in the oven, start on the custard. In a saucepan, add the sugar, non-dairy milk, lemon peel, cinnamon sticks, and vanilla essence. Place on a medium heat, stirring occasionally, until steaming hot, but not quite boiling. Then remove from the heat and leave to infuse for at least 10 minutes.

While the custard is infusing, prepare the rhubarb. Wash and chop into large pieces on the diagonal, about 4–5 cm long. In a large mixing bowl, add the cornflour, Cointreau (or orange juice), and orange zest, whisk until smooth, then stir in the sugar. Add the rhubarb, and mix until it’s completely coated in the sugary paste (I found it easier to use my hands rather than a spoon). You want to roast these in a single layer so you may need two baking trays or oven dishes. Once the sponges are done, turn the oven up a little and roast the rhubarb for 20 minutes.

The cakes will need to cool for 10 minutes in their tins before being transferred to a wire rack to cool completely, which gives you just enough time to complete the custard. In a large measuring jug, mix the cornflour and additional non-dairy milk. Pour the infused milk over the top, catching the cinnamon sticks and lemon peel in a sieve, then pour the milk and cornflour mixture back into the saucepan, along with a pinch of turmeric for colour. Place over a medium-high heat, whisking continuously, until the custard has thickened and just started to boil. Remove from the heat and whisk in a can of coconut milk.

Once you’ve turned the cakes out and the rhubarb is out of the oven, everything needs to be left to cool. The sponge can be left at room temperature, and you can always make it a few days in advance and keep it in an airtight container. If it’s a little stale, all the better to soak up the rhubarb juice. Taste the rhubarb and add a little more Cointreau if you like, then place in the fridge along with the custard. If you can fit a massive trifle bowl in your fridge then you can start building the trifle and let each layer cool until you add the next, but if you’re catering for a trifle-load of people then the chances are that fridge-space is going to be limited.

Once everything, bar the sponge, is fridge cold, you can start assembly. I split each sponge cake in half, then cut each half into strips. The best size and shape for your sponge pieces will depend on the size and shape of the dish you are using. You may have to butcher a few pieces, but you want to end up with a roughly even layer of sponge, filling the bottom sixth of your dish. Spoon half of the rhubarb, along with half of its juice, over the sponge, again in as even as layer as possible. Then cover the rhubarb with half of the custard, and spread evenly. Repeat, adding a further layer of sponge, rhubarb and custard.

For the finishing touches, heat a small frying pan over a medium heat and add the flaked almonds and toast until golden brown (watch them as they’ll burn very quickly). If using a vegan whipping cream, pour this into a mixing bowl and whisk until you have stiff peaks. If you’re using coconut cream, then take your cans from the fridge and scoop out the cream from the top, trying to avoid any liquid, and whip until light and fluffy. Spoon the cream over the last layer of custard, then scatter over the cooled toasted almonds.

Try to keep the trifle as cool as you can before serving to prevent the cream from melting, and it’s best eaten on the day of assembly. It will keep in the fridge for a couple of days, and you can always make half-quantities for a more reasonable family-sized pud.

Please let me know if you give this a try! I’m always very excited to hear when anyone has made one of my recipes. You can comment below, use the star rating at the top of this post, or find me on Instagram or Twitter @greedybearbakes.