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  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

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.
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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5158 Calories from Fat 2555

% Daily Value*

Total Fat 293 g450.9%

Saturated Fat 165.1 g825.6%

Trans Fat 0 g

Cholesterol 725.6 mg241.9%

Sodium 1712.6 mg71.4%

Total Carbohydrates 606 g202%

Dietary Fiber 22.7 g91%

Sugars 372 g

Protein 54 g108.5%

Vitamin A 173.2% Vitamin C 76.8%

Calcium 115.4% Iron 71.1%

*Based on a 2000 Calorie diet

Cool Rhubarb Dessert Recipe