Cool Rhubarb Dessert Recipe

5 5 5
Cool Rhubarb Dessert Recipe
Cool Rhubarb Dessert Recipe photo by Taste of Home
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Cool Rhubarb Dessert Recipe

Read Reviews
5 5 5
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 1-1/2 cups 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 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.
In a large mixing 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.
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 Cool Rhubarb Dessert in Taste of Home April/May 2008, p23

Nutritional Facts

1 piece: 299 calories, 17g fat (10g saturated fat), 45mg cholesterol, 167mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 1-1/2 cups 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 milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/4 cup flaked coconut, toasted
  1. 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.
  2. 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.
  3. In a large mixing bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer.
  4. 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.
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 Cool Rhubarb Dessert in Taste of Home April/May 2008, p23

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Reviews forCool Rhubarb Dessert

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voodoowitch User ID: 635464 87962
Reviewed Jan. 17, 2013

"Very tasty and the one time my recipe came out looking way better than the TOH photo ;)"

MY REVIEW
Sheila3k User ID: 6100908 162028
Reviewed Jun. 19, 2012

"This is so so yummy and versatile. Took it to a potluck tonight and was loved by everyone. I was licking the pan when we got home. I don't care for marshmallows so I put a cream cheese layer ( 1 cup cream cheese & 1 cup icing sugar) instead. I put that layer over the crust, then the rhubarb, then the pudding layer, then the whipped cream. So So so YUMMY! Can't wait to make it again."

MY REVIEW
blondbaker User ID: 3508383 137398
Reviewed Jun. 12, 2011

"This is the best Rhubarb dessert I have ever made!! It is so good!"

MY REVIEW
eschmandt User ID: 5006524 207768
Reviewed May. 5, 2011

"Everyone loved this, even those who don't like rhubarb."

MY REVIEW
[email protected] User ID: 819007 68640
Reviewed Jul. 26, 2010

"Great summer dessert. Took it to a potluck and came home with an empty container. Very good."

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