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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cool Rhubarb Dessert Recipe

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This recipe for Cool Rhubarb Dessert is from Susie's Kitchen, 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:  
1 1/2 cups all-purpose flour
3/4 cup butter, melted
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 icing sugar
1 cup miniature marshmallows
1 1/2 cups cold whole milk
1 pkg instant vanilla pudding mix
1/4 cup sweetened shredded coconut, toasted
Directions:
Directions:
In a small bowl, combine the flour and butter. Press into an ungreased 9 X 13 baking dish. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack.
In a large saucepan, combine the 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.
In a large bowl, beat cream until thickened. Add icing sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer.
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 the refrigerator 30 minutes before cutting.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

 

 

 

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