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TEST KITCHEN APPROVED

Rhubarb Pudding Dessert

Name: Rhubarb Pudding Dessert
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons sugar; 1/4 cup butter, melted; FILLING:; 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

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep: 30 min. + chilling Bake: 10 min. + cooling

By Taste Of Home Editorial Team

Recipe by Marion Meyer

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 19, 2022

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.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

TEST KITCHEN APPROVED

Rhubarb Pudding Dessert

5 Reviews Add your review

Yield:12 servings

Prep:30 min

Cook:10 min

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Ingredients

1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
filling:

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

Text Ingredients

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Directions

1
Preheat oven to 350°. In a large bowl, combine crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake until very lightly browned, 8-10 minutes; cool.

2
For filling, in a large saucepan, combine sugar and cornstarch. Add rhubarb and water; bring to a boil over medium heat. Cook and stir until thickened, 1-2 minutes. If desired, stir in food coloring. Spread over crust. Refrigerate until chilled, about 1 hour.
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.