Ingredients:
3 cups milk
5 egg yolks
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla
1/2 cup whipping cream
7 cups cubed angel food cake or 7 cups sponge cakes
2 cups stewed rhubarb
2 cups sliced strawberries
toasted whole almonds ( to garnish)
whipped cream ( to garnish)
strawberries ( to garnish)
Directions:
In saucepan, heat milk until bubbles form around edge.
In a seperate saucepan, beat egg yolks, sugar and constarch until smooth.
Gradually whisk in hot milk; cook over medium heat, stirring, 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, cool.
Whip cream and whisk one quarter into custard.
Fold in remaining whipped cream.
Spread half of the cake in a 12 or 14 cup glass serving bowl.
Spread half of the rhubarb over cake, then half the strawberries.
Repeat layers.
Chill for at least 1 hour or for up to 8 hours.
Garnish with almonds, whole strawberries and whipped cream.
Servings: 10-12
Time preparation: 10 min.
Time total: 70 min.