Name: Rhubarb Triffel
Ingredients: 5 c Rhubarb (chopped); 2 tb Water; 2 c Sugar; 2 tb Corn starch disolved in:; 2 c Water; 6 Egg yokes; 1 c Sugar; 3 tb Cornstarch; 1/4 ts Salt; 1/4 c Milk; 1 tb Butter; 2 ts Vanilia extract; 1 10" sponge cake using your favorite recipe; cut into 0.5" cubes

When really weak in ourselves, and conscious of that weakness, we are in the state suited to the manifestation of the power of God. When emptied of ourselves, we are filled with God. Those who think they can change their own hearts, atone for their own sins, subdue the power of evil in their own souls or in the souls of others, who feel able to sustain themselves under affliction, God leaves to their own resources. But when they feel and acknowledge their weakness, he communicates to them divine strength.

Charles Hodge

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Cake	12	Servings

INGREDIENTS

5	c	Rhubarb (chopped)
2	tb	Water
2	c	Sugar
2	tb	Corn starch disolved in:
2	c	Water
6		Egg yokes
1	c	Sugar
3	tb	Cornstarch
1/4	ts	Salt
1/4	c	Milk
1	tb	Butter
2	ts	Vanilia extract
1		10" sponge cake using your favorite recipe; cut into 0.5" cubes

INSTRUCTIONS

THE SAUCE
THE CUSTARD
THE CAKE
From: dan@clark.net (Dan Eisenreich) (COLLECTION)
Date: 4 May 1994 02:46:47 GMT
from "Lori cooks light and easy (TLC)", untested
THE SAUCE: Cook the rhubarb, water and sugar to a sauce, about 10 minutes,
then add cornstarch dissolved in water and cook that until thick, about 5
minutes. Add red food coloring (if you like). Cook until tender and then
cool
THE CUSTARD: Whisk the egg yolks. Wisk in sugar, cornstarch, salt and milk.
Cook over low heat until thick, about 5-10 minutes. Add butter and vanilla.
Top with wax paper to prevent skin formation and let cool completely.
THE CAKE: make a 10" sponge cake using your favorite recipe. Bake in a pan.
Cut into 0.5" cubes.
FINAL ASSEMBLY: throw 1/2 of the sponge cake cubes into your triffel bowl.
Add 1/3 of the custard. Top that with 1/3 of the rhubarb. Do this again:
cake, custard, rhubarb. Finaly end with custard, rhubarb. Top the whole
thing with whipped cream.
OPTIONS: Use ANY custard recipe you like, and any Rhubard sauce recipe you
like.
REC.FOOD.RECIPES ARCHIVES
/FRUIT
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”