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Rhubarb Pudding Dessert Recipe
Rhubarb Pudding Dessert Recipe photo by Taste of Home

Rhubarb Pudding Dessert Recipe

Read Reviews (7)
5 7
Publisher Photo
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.
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES:9-12 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES: 9-12 servings

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

Nutritional Facts

Directions

  1. 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.
  2. 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.
  3. 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

Nutritional Facts

Reviews for Rhubarb Pudding Dessert(7)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Mar. 29, 2012

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

MY REVIEW
Reviewed Jun. 4, 2011

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.

MY REVIEW
Reviewed Jun. 4, 2011

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.

MY REVIEW
Reviewed Jun. 4, 2011

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.

MY REVIEW
Reviewed Jun. 4, 2011

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.

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