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Creamy Rhubarb Dessert

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!

15 ServingsPrep: 25 min. + chilling Bake: 20 min. + cooling

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

2 of 2

Creamy Rhubarb Dessert (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.