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Creamy Rhubarb Dessert Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Creamy Rhubarb Dessert

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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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