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Rhubarb Pudding Dessert

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
    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

Directions

  • In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake at 350° for 8-10 minutes; cool.
  • 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.
  • 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.
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.
Nutrition Facts
1 serving: 268 calories, 10g fat (6g saturated fat), 26mg cholesterol, 147mg sodium, 44g carbohydrate (34g sugars, 1g fiber), 3g protein.

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Reviews

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Average Rating:
  • rphmom4
    Jun 11, 2014

    The worst thing I've made with rhubarb. 1/2 c whipping cream doesn't go far, and more should probably be used. 1/2 cup whipped cream barely covers the miniature marshmallows. This may be good with additional whipped cream on top. I kept re-reading the recipe because I figured I had to be missing something. I used juice with the rhubarb as a review suggested and that turned out well. I will not make this again. My husband liked it but not the marshmallow part.

  • djsmedsrud
    Jun 28, 2013

    No comment left

  • lottieda
    Apr 16, 2012

    No comment left

  • cindyjune
    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

  • JoAnnBoruvka
    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.

  • JoAnnBoruvka
    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.

  • JoAnnBoruvka
    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.

  • JoAnnBoruvka
    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.

  • bldyck
    Jun 9, 2009

    No comment left

  • corkyjoe
    Jun 2, 2008

    Instead of the 1/2 cup heavy whipping cream,I used 8 oz. Cool Whip.