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Creamy Rhubarb Dessert Recipe

This dessert is a longtime favorite of family and friends who eagerly await the rhubarb season. The subtle flavors of the pudding and whipped cream really soften the tart taste of the rhubarb!

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Creamy Rhubarb Dessert Recipe

Prep: 25 min. + chilling Bake: 20 min. + cooling

Yield: 15 Servings

25 20 45

Ingredients

1-1/2 cups sugar
1/4 cup cornstarch
3/4 cup water
6 cups sliced fresh or frozen rhubarb
CRUST:
2 cups all-purpose flour
2 tablespoons confectioners' sugar
1/2 cup chopped nuts, toasted
1 cup cold butter, cubed
TOPPING:
2 cups heavy whipping cream
1-1/2 cups miniature marshmallows
1 package (3.4 ounces) instant vanilla pudding mix
1-2/3 cups cold milk
1/2 cup chopped nuts, toasted, optional

Directions

In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Add rhubarb; cook and stir until tender, about 10 minutes. Cool.
Meanwhile, for crust, combine the flour, sugar and nuts in a large bowl. Cut in butter until mixture resembles coarse crumbs. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until lightly browned. Cool on a wire rack.
Pour cooled filling over crust. In a bowl, beat cream until stiff peaks form; fold in marshmallows. Spread over filling. In a bowl, whisk pudding mix and milk for 2 minutes; let stand for 5 minutes or until soft-set. Spread over marshmallow topping. If desired, sprinkle with nuts. Cover and chill for several hours. Yield: 15 servings.

Nutritional Facts 1 serving (1 piece) equals 459 calories, 27 g fat (16 g saturated fat), 80 mg cholesterol, 244 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Creamy Rhubarb Dessert in Bountiful Harvest Cookbook , p92