Directions:
- Mix crust ingredients together.
- Press into 9x13 pan and bake for 10 minutes at 350 degrees F.
- Cool.
- For filling, mix together rhubarb, sugar, and cornstarch in saucepan.
- Cook until thick over medium heat, 3-5 minutes.
- Cool.
- Spread on crust.
- For topping 1, fold marshmallows into whipped cream, and spread over rhubarb layer.
- Finally prepare pudding mix according to package directions.
- Pour pudding gently over whipped cream/marshmallow layer.
- Refrigerate for 3-4 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 144.93 Kcal (607 kJ) | ||
| Calories from fat | 74.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 13% | |
|---|---|---|---|
| Cholesterol | 23.58mg | 8% | |
| Sodium | 50.59mg | 2% | |
| Potassium | 99.07mg | 2% | |
| Total Carbs | 17.89g | 6% | |
| Sugars | 13.37g | 53% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 0.65g | 1% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 36.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 233.08 Kcal (976 kJ) | ||
| Calories from fat | 119.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.3g | 13% | |
|---|---|---|---|
| Cholesterol | 37.92mg | 8% | |
| Sodium | 81.37mg | 2% | |
| Potassium | 159.33mg | 2% | |
| Total Carbs | 28.77g | 6% | |
| Sugars | 21.5g | 53% | |
| Dietary Fiber | 1.17g | 3% | |
| Protein | 1.05g | 1% | |
| Vitamin C | 4mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 58mg | 4% | |
* 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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