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    Rhubarb Torte


    Source of Recipe


    Aunt Saunny

    List of Ingredients




    1/3 cup sugar
    3 TBS cornstarch
    1/4 tsp salt
    4 cups chopped rhubarb
    1/2 cup water
    1/2 cup Cool Whip
    1 1/2 cups tiny marshmallows
    1 (3 3/4 ounce) package instant vanilla pudding

    Crust:
    1 cup graham cracker crumbs
    2 TBS sugar
    4 TBS margarine, melted

    Recipe



    To Make Crust:
    Mix crumbs, sugar and margarine; reserve 3 TBS for top of dessert. Pat remaining crumbs in the bottom of an 11x9x2 inch pan. Bake crust for 10 minutes at 350 degrees; cool.


    Combine sugar, cornstarch and salt. Stir in rhubarb and water. Cook and stir until thickened. Reduce heat, cook 2-3 minutes more. Spread on cooled graham cracker crust; cool.Fold marshmallows into Cool Whip. Spoon over cooled rhubarb mixture.Prepare pudding according to package directions. Spread over marshmallow mixture; sprinkle with reserved crumbs.
    Refrigerate.
 

 

 

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