Directions:
- In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Add rhubarb; cook and stir until tender, about 10 minutes. Cool.
- Meanwhile, for crust, combine the flour, sugar and nuts in a large bowl. Cut in butter until mixture resembles coarse crumbs. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20 minutes or until lightly browned. Cool on a wire rack.
- Pour cooled filling over crust. In a bowl, beat cream until stiff peaks form; fold in marshmallows. Spread over filling. In a bowl, whisk pudding mix and milk for 2 minutes; let stand for 5 minutes or until soft-set. Spread over marshmallow topping. If desired, sprinkle with nuts. Cover and chill for several hours. Yield: 15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 584.23 Kcal (2446 kJ) | ||
| Calories from fat | 230.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.61g | 39% | |
|---|---|---|---|
| Cholesterol | 55mg | 18% | |
| Sodium | 54.63mg | 2% | |
| Potassium | 205.36mg | 4% | |
| Total Carbs | 80.94g | 27% | |
| Sugars | 17.78g | 71% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 6.9g | 14% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 159.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 229.84 Kcal (962 kJ) | ||
| Calories from fat | 90.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.08g | 39% | |
|---|---|---|---|
| Cholesterol | 21.64mg | 18% | |
| Sodium | 21.49mg | 2% | |
| Potassium | 80.79mg | 4% | |
| Total Carbs | 31.84g | 27% | |
| Sugars | 7g | 71% | |
| Dietary Fiber | 0.44g | 4% | |
| Protein | 2.72g | 14% | |
| Vitamin C | 1.3mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 3% | |
| Calcium | 62.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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