Rhubarb Pudding Dessert Recipe

Name: Rhubarb Pudding Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons sugar; 1/4 cup butter, melted; 1 cup sugar; 3 tablespoons cornstarch; 4 cups chopped fresh or frozen rhubarb; 1/2 cup water; 3 drops red food coloring, optional; 1/2 cup heavy whipping cream, whipped; 1-1/2 cups miniature marshmallows; 1 package (3.4 ounces) instant vanilla pudding mix

Servings: persons

1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
1 cup sugar
3 tablespoons cornstarch
4 cups chopped fresh or frozen rhubarb
1/2 cup water
3 drops red food coloring, optional
1/2 cup heavy whipping cream, whipped
1-1/2 cups miniature marshmallows
1 package (3.4 ounces) instant vanilla pudding mix

1
In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake at 350u00b0 for 8-10 minutes; cool.
2
For filling, in a large saucepan combine sugar and cornstarch. Add rhubarb and water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Spread over the crust; chill.
3
Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 2 tablespoons sugar, 1/4 cup butter, melted, 1 cup sugar, and more.

Yes, Rhubarb Pudding 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.

Rhubarb Pudding Dessert

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