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Rhubarb Pudding Dessert Recipe

Rhubarb Pudding Dessert Recipe photo by Taste of Home

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Of the many recipes I've tried with rhubarb as the main ingredient, this is the one my family thinks is best. We can't wait for spring to arrive and the rhubarb to sprout.

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Rhubarb Pudding Dessert Recipe

Prep: 30 min. + chilling Bake: 10 min. + cooling

Yield: 9-12 Servings

30 10 40

Ingredients

1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
FILLING:
1 cup sugar
3 tablespoons cornstarch
4 cups chopped fresh or frozen rhubarb
1/2 cup water
3 drops red food coloring, optional
1/2 cup heavy whipping cream, whipped
1-1/2 cups miniature marshmallows
1 package (3.4 ounces) instant vanilla pudding mix

Directions

In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11-in. x 7-in. baking dish. Bake at 350° for 8-10 minutes; cool.
For filling, in a large saucepan combine sugar and cornstarch. Add rhubarb and water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Spread over the crust; chill.
Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight. Yield: 9-12 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Originally published as Rhubarb Pudding Dessert in Country Extra March 1999, p49

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Rhubarb Pudding Dessert

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(1-7) of 7 reviews

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Reviewed on Mar. 29, 2012 by cindyjune

I substituted Apple Cherry juice for the water, used only 1/2 cup of sugar & used the fruit flavored (colored) mini marshmallows

Reviewed on Jun. 04, 2011 by JoAnnBoruvka

This is one of my very favorite rhubarb recipes.

I too used Cool Whip.

I mixed the marshmallows into the pudding rather than the whipped cream. I put the whipped cream on the top. It just seemed like the whipped cream should be on top of the pudding. I garnished with toffee bits.

Reviewed on Jun. 04, 2011 by JoAnnBoruvka

This is one of my very favorite rhubarb recipes.

I too used Cool Whip.

Reviewed on Jun. 04, 2011 by JoAnnBoruvka

This is one of my very favorite rhubarb recipes.

I too used Cool Whip.

Reviewed on Jun. 04, 2011 by JoAnnBoruvka

This is one of my very favorite rhubarb recipes.

I too used Cool Whip.

Reviewed on Apr. 17, 2009 by kaceygmlt

Reviewed on Jun. 02, 2008 by corkyjoe

Instead of the 1/2 cup heavy whipping cream,I used 8 oz. Cool Whip.