Blackberry Rhubarb Trifle

I'm a fan of trifle, especially with plenty of cream sherry. I had a bunch of blackberries and some rhubarb in my fridge, so I decided to use them in trifle for a party we had the other night, and it seemed to go over well. I loved it!

One Lemon Pound Cake (You can buy one, or I used this recipe.)

Custard
3/4 cup white sugar
3 Tbsp Corn Starch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
In a saucepan, combine the sugar, corn starch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

Rhubarb Sauce
4 cups rhubarb, chopped
3 Tbsp unsalted butter
1/3 cup sugar
Cook over high heat in a skillet until tender.

Whipped Cream
1 pint heavy cream
Sugar to taste
1 tsp vanilla (optional)
Whip until fluffy

One Quart Fresh Blackberries
Cream Sherry

Chill all components first. Slice the cake and begin layers with cake, sprinkle generously with cream sherry, then spread with rhubarb sauce, top with custard and blackberries and finally whipped cream. Continue layering until ingredients are gone or you reach the top of your trifle bowl. Top with blackberries (which I forgot to do in this photo).