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Cool Rhubarb Dessert

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

16 ServingsPrep: 40 min. + chilling

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.

2 of 2

Cool Rhubarb Dessert (continued)

Directions (continued)

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.

Nutrition 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.