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Cool and Creamy Rhubarb Dessert Recipe

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This recipe for Cool and Creamy Rhubarb Dessert is from Dinner is SRBed!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CRUST
1-1/2 cups flour
3/4 cup butter, melted
1/4 cup finely chopped nuts
FILLING:
1 cup sugar
3 TBSP cornstarch
2 TBSP water
4 cups chopped fresh or frozen rhubarb
TOPPING:
1 cup heavy whipping cream
2 TBSP powdered sugar
1 cup miniature marshmallows

1-1/2 cups cold milk
1 (3.4 oz) pkg instant vanilla pudding mix
1/4 cup flaked coconut, toasted
Directions:
Directions:
1. In a small bowl, combine flour, butter and nuts. Press into an ungreased 9x13-inch baking dish. Bake at 350ºF for 20-25 minutes or until lightly browned. cool on a wire rack.
2. In a large saucepan, combine 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.
3. In a large mixing bowl, beat cream until thickened. Add powdered sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer.
4. 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 refrigerator 30 minutes before cutting.

 

 

 

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