1 recipe stewed rhubarb
1 (18.25 ounce) box yellow cake mix, prepared
1 recipe basic soft custard
1 1/4 cups cream sherry
3/4 cup walnut pieces (reserve 6 to 8 pieces for garnish)
1 cup whipping cream
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar

Prepare stewed rhubarb and make about 3 1/2 cups of custard while the cake bakes.

Whip cream with sugar and vanilla until soft peaks form; chill.

Allow cake, custard and rhubarb to cool.

Use a large, attractive bowl, preferably glass, to assemble the trifle in. Place 1/3 of the cake in the bottom of the dish and sprinkle with 1/3 of the sherry. Spread 1/3 of the rhubarb evenly over it. Pour 1/3 of the custard and sprinkle with 1/3 of the nuts. Continue layering cake, sherry, rhubarb, custard and nuts until the ingredients are used up. Spread whipped cream over trifle to cover it completely. Decorate top with nuts and refrigerate at least 4 hours or overnight. Serve cold.

Yields 12 to 14 servings.