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Cool Rhubarb Dessert

 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 King Arthur Unbleached 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.
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.