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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 15 |
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This dessert is a longtime favorite of family and friends who eagerly await the rhubarb season. The subtle flavors of the pudding and whipped cream really soften the tart taste of the rhubarb! Ingredients:
1-1/2 cups sugar |
1/4 cup cornstarch |
3/4 cup water |
6 cups sliced fresh or frozen rhubarb |
crust: |
2 cups king arthur unbleached all-purpose flour |
2 tablespoons confectioners' sugar |
1/2 cup chopped nuts, toasted |
1 cup cold butter, cubed |
topping: |
2 cups heavy whipping cream |
1-1/2 cups miniature marshmallows |
1 package (3.4 ounces) instant vanilla pudding mix |
1-2/3 cups cold milk |
1/2 cup chopped nuts, toasted, optional |
Directions:
1. In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Add rhubarb; cook and stir until tender, about 10 minutes. Cool.
2. 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.
3. 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.
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