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Cool Rhubarb Dessert Recipe

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“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

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Cool Rhubarb Dessert Recipe

Prep: 40 min. + chilling

Yield: 16 Servings

20 20 40

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 flaked 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. Yield: 16 servings.

Nutritional Facts 1 piece equals 299 calories, 17 g fat (10 g saturated fat), 45 mg cholesterol, 167 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cool Rhubarb Dessert in Taste of Home April/May 2008, p23

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