Cool Rhubarb Dessert Recipe

Name: Cool Rhubarb Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; ¾ cup butter, melted; ¼ cup finely chopped walnuts; 1 cup sugar; 3 tablespoons cornstarch; 2 tablespoons water; 4 cups rhubarb (chopped frest or frozen); 1 cup heavy whipping cream; 2 tablespoons confectioners' sugar; 1 cup miniature marshmallow; 1 ½ cups cold milk; 1 (3 1/2 ounce) package vanilla instant pudding mix; ¼ cup flaked coconut, toasted

Servings: persons

1 ½ cups all-purpose flour
¾ cup butter, melted
¼ cup finely chopped walnuts
1 cup sugar
3 tablespoons cornstarch
2 tablespoons water
4 cups rhubarb (chopped frest or frozen)
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 cup miniature marshmallow
1 ½ cups cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix
¼ cup flaked coconut, toasted

1
In a small bowl, combine the flour, butter and walnuts.
2
Press into an ungreased 13 inches x 9 inches x 2 inches baking dish.
3
Bake at 350 degrees for 20-25 minutes or until lightly browned.
4
Cool on a wire rack.
5
In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended.
6
Bring to a boil.
7
Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender.
8
Cool; pour over crust.
9
Chill.
10
In a large mixing bowl, beat cream until thickened.
11
Add confectioners' sugar and beat until soft peaks form.
12
Fold in marshmallows.
13
Spread over rhubarb layer.
14
In a small bowl, whisk milk and pudding mix for 2 minutes.
15
Let stand 2 minutes or until soft-set.
16
Spread over cream layer; sprinkle with coconut.
17
Cover and refrigerate for 4-5 hours or until set.
18
Remove from the refrigerator 30 minutes before cutting.

1116

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, ¾ cup butter, melted, ¼ cup finely chopped walnuts, 1 cup sugar, and more.

Yes, Cool Rhubarb Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cool Rhubarb Dessert

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