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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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People rave over these creamy rhubarb squares! Ingredients:
11/2c all purpose flour |
3/4c butter,melted |
1/4c fine chopped walnuts |
filling |
1c sugar |
3tbs. cornstarch |
2tbs water |
4c chopped fresh or frozen rhubarb |
topping |
1c heavy whipping cream |
2tbs. confectioner's sugar |
1c miniature marshmallows |
11/2c cold milk |
1 pkg.(3.4oz.)instant vanilla pudding mix |
1/4c flaked coconut,toasted |
Directions:
1. In a small bowl,combine the flour,butter and walnuts. Press into an ungreased 13x9 baking dish. Bake at 350 for 20-25 minutes or lightly browned. Cool onwire 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 mins ot till rhubarb is tender.. Cool;pour over crust. Chill
3. In a large mixing bowl,beat cream until thickened. Add confectioner's 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 mins. Let stand for 2 mins or until soft-set. Spread over cream layer;sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from refrigerator 30 mins before cutting
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