Creamy Rhubarb Dessert Recipe

5 1 1
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Creamy Rhubarb Dessert Recipe

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5 1 1
Publisher Photo
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!
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 20 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Creamy Rhubarb Dessert in Bountiful Harvest Cookbook 1994, p92

Nutritional Facts

1 piece: 459 calories, 27g fat (16g saturated fat), 80mg cholesterol, 244mg sodium, 51g carbohydrate (32g sugars, 2g fiber), 5g protein.

  • 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
  1. In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Add rhubarb; cook and stir until tender, about 10 minutes. Cool.
  2. 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.
  3. 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.
Originally published as Creamy Rhubarb Dessert in Bountiful Harvest Cookbook 1994, p92

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Jfactor13 User ID: 8616798 252124
Reviewed Aug. 2, 2016

"This rhubarb dessert is amazing! I have made this every single year, it is a highly requested recipe. My recipe uses graham wafer crumbs for the base, but either way it's terrific!"

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