Rhubarb Squares

Rhubarb Squares

Crust
1-1/2 cups AP flour (ETA: AP=all purpose)
3/4 cup butter, melted
1/4 cup finely chopped walnuts

Filling
1 cup sugar
3 tablespoons cornstarch
2 tablespoons water
4 cups chopped fresh or frozen rhubarb

Topping
1 cup heavy whipping cream
2 tablespoons confectioners sugar
1 cup miniature marshmallows
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1/4 cup flaked coconut, toasted

In a small bowl, combine the flour, butter, and walnuts. Press into an ungreased 13 in. x 9in. x 2in. baking dish. Bake at 350 for 20-25 min, 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 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 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 30 min. before cutting.

yield-16 servings

Hope that everyone had a great weekend! This dessert was served at our bbq and it was so delicious, light (a relative term), and refreshing that I wanted to share. My son made it...boy, did I ever train that boy right! My daughter-in-law says that the recipe comes from her Taste of Home magazine and that, although it looks complicated, it's very easy.

ETA: I am woefully behind on blog visiting and I'm missing you terribly. Hope to be in touch before day's end. It's off to the nursery for flowers, mulch, and dirt. Yippee!