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Cool Rhubarb Dessert Recipe

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This recipe for Cool Rhubarb Dessert, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Nutter
Added: Tuesday, June 17, 2008


1 c. flour
c. butter, melted
c. finely chopped walnuts

1 c. sugar
3 T. cornstarch
2 T. water
4 c. fresh or frozen rhubarb

1 c. heavy whipping cream
2 T. powdered sugar
1 c. miniature marshmallows

1 c. cold milk
1 pkg. instant vanilla pudding mix
c. flaked coconut, toasted

In a small bowl, combine the flour, butter, and walnuts. Press into an ungreased 13x9 baking dish. Bake at 350 for 20 minuts or until lightly browned.

In a large saucepan, combine the sugar, cornstarch, water, and rhubarb until blended. Bring to a boil, then reduce heat. Simmer, uncovered for 5 minutes until rhubarb is tender. Cool, pour over crust. Chill.

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.

In a small bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes, spread over cream layer, sprinkle with cocnut. Cover and refrigerate for 4-5 hours or until set. Remove from fridge 30 minutes before cutting.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 minutes + chilling




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