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Prep Time: 40 Minutes Cook Time: 300 Minutes |
Ready In: 340 Minutes Servings: 16 |
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My Dad loves rhubarb desserts, so I can't wait to try out this recipe on him. Sounds like a lovely spring dessert. Chilling time is included in cooking time. Ingredients:
1 1/2 cups flour |
3/4 cup butter, melted |
1/4 cup finely chopped walnuts |
1 cup sugar |
3 tablespoons cornstarch |
2 tablespoons water |
4 cups chopped fresh rhubarb or 4 cups chopped frozen rhubarb |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
1 cup miniature marshmallow |
1 1/2 cups cold milk |
1 (3 1/2 ounce) package vanilla instant pudding mix |
1/4 cup flaked coconut, toasted |
Directions:
1. In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13 x 9 x 2 inch 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.
2. 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.
3. 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.
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