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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 16 |
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When I want something very special, I turn to this recipe given to me by a neighbor. Even those who often pass up rhubarb desserts rave over these creamy squares. Perfection! Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup butter, melted |
1/4 cup finely chopped walnuts |
filling: |
1 cup sugar |
3 tablespoons cornstarch |
2 tablespoons water |
4 cups chopped fresh or frozen rhubarb |
topping: |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
1 cup miniature marshmallows |
1-1/2 cups cold whole milk |
1 package (3.4 ounces) instant vanilla 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-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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