Cute Rhubarb Bites

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.

• Ready In: 40 mins
• Serves: 24
• Yields: 24 bites

Ingredients

• FILLING

• 4  stalks rhubarb (about 3 cups chopped)
• 1⁄4 cup sugar
• 3 -4  teaspoons tapioca starch (can be subbed with cornstarch)

• CRUST

• 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

• TOPPING

• 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).