• 16servings
  • 40minutes
  • 299calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups all-purpose flour

  2. 3/4 cup butter, melted

  3. 1/4 cup finely chopped walnuts


  5. 1 cup sugar

  6. 3 tablespoons cornstarch

  7. 2 tablespoons water

  8. 4 cups chopped fresh or frozen rhubarb


  10. 1 cup heavy whipping cream

  11. 2 tablespoons confectioners' sugar

  12. 1 cup miniature marshmallows

  13. 1-1/2 cups cold whole milk

  14. 1 package (3.4 ounces) instant vanilla pudding mix

  15. 1/4 cup flaked coconut, toasted

Instructions Jump to Ingredients ↑

  1. Cool Rhubarb Dessert Recipe photo by Taste of Home 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.

  2. 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.

  3. In a large bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer.

  4. 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. Yield: 16 servings.


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