Creamy Rhubarb Dessert Recipe

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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!
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min. + cooling
MAKES:15 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min. + cooling
MAKES: 15 servings


  • 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
  • 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

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.


  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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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