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Cool Rhubarb Dessert

Chef.at.Home's picture
Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Butter 3⁄4 Cup (12 tbs), melted
  Finely chopped walnuts 1⁄4 Cup (4 tbs)
For filling
  Sugar 1 Cup (16 tbs)
  Cornstarch 3 Tablespoon
  Water 2 Tablespoon
  Chopped rhubarb 4 Cup (64 tbs) (Fresh / Frozen)
For topping
  Heavy whipping cream 1 Cup (16 tbs)
  Confectioners sugar 2 Tablespoon
  Miniature marshmallows 1 Cup (16 tbs)
  Cold milk 1 1⁄2 Cup (24 tbs)
  Instant vanilla pudding mix 3 1⁄2 Ounce (1 Package)
  Flaked coconut 1⁄4 Cup (4 tbs), toasted
Directions

In a small bowl, combine the flour, butter and walnuts.
Press into an ungreased 13-in.x 9-in.x 2-in.baking dish.
Bake at 350° for 20-25 minutes or until lightly browned.
Cool on a wire rack.
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.
In a large mixing bowl, beat cream until thickened.
Add confectioners' sugar and beat until soft peaks form.
Fold in marshmallows.
Spread over rhubarb layer.
In a small bowl, whisk the 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 refrigerator at least 30 minutes before cutting.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Rhubarb

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