Cool Rhubarb Dessert

Submitted by Courtly

"My Dad loves rhubarb desserts, so I can't wait to try out this recipe on him! Sounds like a lovely spring dessert. From taste of home. Chilling time is included in cooking time."

 

• Ready In: 5hrs 40mins
• Ingredients: 13
• Serves: 16

ingredients

• 1 1⁄2 cups 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 rhubarb or 4 cups chopped frozen rhubarb

• Topping

• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar
• 1 cup miniature marshmallow
• 1 1⁄2 cups cold milk
• 1 (3 1/2 ounce) package vanilla instant 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 x 9 x 2 inch baking dish. Bake at 350 for 20-25 minutes or until lightly browned. Cool on a wire rack. 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.
2. In a large mixing bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer.
3. 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.