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Rhubarb Pudding Dessert

By: Marion Meyer

"Of the many recipes I've tried with rhubarb as the main ingredient, this is the one my family thinks is best. We can't wait for spring to arrive and the rhubarb to sprout."

Rate/Review | Read Reviews (5)

Prep Time:
30 Min

Cook Time:
10 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

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

Directions

Combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11-in. x 7-in. x 2-in. baking dish. Bake at 350 degrees F for 8-10 minutes; cool.
For filling, combine sugar and cornstarch in a saucepan. 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.
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.