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Cool Rhubarb Dessert Recipe
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter||3⁄4 Cup (12 tbs), melted|
|Finely chopped walnuts||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Chopped rhubarb||4 Cup (64 tbs) (Fresh / Frozen)|
|Heavy whipping cream||1 Cup (16 tbs)|
|Confectioners sugar||2 Tablespoon|
|Miniature marshmallows||1 Cup (16 tbs)|
|Cold milk||1 1⁄2 Cup (24 tbs)|
|Instant vanilla pudding mix||3 1⁄2 Ounce (1 Package)|
|Flaked coconut||1⁄4 Cup (4 tbs), toasted|
Serving size: Complete recipe
Calories 5158 Calories from Fat 2555
% Daily Value*
Total Fat 293 g450.9%
Saturated Fat 165.1 g825.6%
Trans Fat 0 g
Cholesterol 725.6 mg
Sodium 1712.6 mg71.4%
Total Carbohydrates 606 g202%
Dietary Fiber 22.7 g91%
Sugars 372 g
Protein 54 g108.5%
Vitamin A 173.2% Vitamin C 76.8%
Calcium 115.4% Iron 71.1%
*Based on a 2000 Calorie diet
Press into an ungreased 13-in.x 9-in.x 2-in.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.
In a large mixing bowl, beat cream until thickened.
Add confectioners' sugar and beat until soft peaks form.
Fold in marshmallows.
Spread over rhubarb layer.
In a small bowl, whisk the 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 refrigerator at least 30 minutes before cutting.