When I want something very special, I turn to this recipe given to me by a neighbor. Even those who often pass up rhubarb desserts rave over these creamy squares. Perfection! —Maxine Smith, Owanka, South Dakota
Cool Rhubarb Dessert
Cool Rhubarb Dessert
Prep Time
20 min
Cook Time
20 min
Yield
16 servings
Ingredients
- 1-1/2 cups all-purpose flour
- 3/4 cup butter, melted
- 1/4 cup finely chopped walnuts
- FILLING:
- 1 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons water
- 4 cups chopped fresh or frozen rhubarb
- TOPPING:
- 1 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1 cup miniature marshmallows
- 1-1/2 cups cold whole milk
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/4 cup sweetened shredded coconut, toasted
Directions
- In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack.
- In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. Cool; pour over crust. Chill.
- In a large bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer.
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before cutting.
Nutrition Facts
1 piece: 299 calories, 17g fat (10g saturated fat), 45mg cholesterol, 167mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 3g protein.
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