Rhubarb Pudding Dessert

Name: Rhubarb Pudding Dessert
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 9-12 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

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.

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

Originally published as Rhubarb Pudding Dessert in Country Extra March 1999

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.
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.
corkyjoe

Jun 2, 2008

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