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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
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    16 servings

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 whole milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/4 cup sweetened shredded 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 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.
Nutrition Facts
1 piece: 299 calories, 17g fat (10g saturated fat), 45mg cholesterol, 167mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 3g protein.

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