Rhubarb Pudding Dessert

Total Time

Prep: 30 min. + chilling Bake: 10 min. + cooling


12 servings

Updated: Jul. 19, 2022
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.


  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • 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


  1. Preheat oven to 350°. In a large bowl, combine crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake until very lightly browned, 8-10 minutes; cool.
  2. For filling, in a large saucepan, combine sugar and cornstarch. Add rhubarb and water; bring to a boil over medium heat. Cook and stir until thickened, 1-2 minutes. If desired, stir in food coloring. Spread over crust. Refrigerate until chilled, about 1 hour.
  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.
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.