4-Layered Rhubarb Dessert

READY IN: 1hr 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • First Layer
  • 1
    cup flour
  • 12
    cup nuts, chopped
  • 12
    cup butter, melted
  • Second Layer
  • 1
    (8 ounce) package cream cheese, softened
  • 1
  • Third Layer
  • 6
    cups rhubarb, cut up (fresh or frozen)
  • 1 12
    cups sugar
  • 2
    tablespoons minute tapioca
  • 14
    teaspoon nutmeg
  • Fourth Layer
  • 1
    cup Cool Whip (or whatever is left remaining from container used in second layer. Use a 12 or 13 oz container)
  • chopped nuts (optional)
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DIRECTIONS

  • First layer combine all ingredients in first layer and pat into 9x13 inch pan. Bake at 350 for 15 minutes. Let cool.
  • For second layer beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over cooled crust. Let this cool.
  • Third layer bring all ingredients in third layer to a boil and cook 5 minutes. Cool. Spread over second layer.
  • In fourth layer spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired.
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