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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These are adorable and very easy to make! You could also bake this as a pie or in regular-sized muffin cups, though you would have to adjust baking time. Ingredients:
4 stalks rhubarb (about 3 cups chopped) |
1/4 cup sugar |
3 -4 teaspoons tapioca starch (can be subbed with cornstarch) |
1/3 cup margarine |
1/3 cup sugar |
1 teaspoon vanilla |
1 1/2 cups flour |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
milk |
12 large marshmallows, halved |
Directions:
1. Quarter (lengthwise) rhubarb stalks and cut into 1/4-inch slices. Add sugar; set aside.
2. Cream margarine, 1/3 cup of sugar and vanilla.
3. Combine flour, baking soda, and salt.
4. Drain rhubarb juice and add milk to get 1/3 cup.
5. Incorporate flour, alternating with juice, into the margarine/sugar mix (will be very dry).
6. Preheat oven to 350°F.
7. Press some of the dough onto the sides and bottoms of mini-muffin pans. If dough is too crumbly and doesn't stick together, add more liquid. Poke bottoms with a fork.
8. Bake on BOTTOM rack of the oven for 10-15 minutes or until golden (if dough puffs up, push back towards the edges with the back of a spoon when half cooked).
9. In the meantime, mix starch with rhubarb and cook in a small saucepan over low heat until thickened.
10. Fill each cup with rhubarb purée; top with a piece of marshmallow.
11. Return to oven and bake another 10 minutes.
12. If marshmallows aren't golden yet, turn the oven to broil for a few minutes (watch carefully).
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