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Rhubarb Pudding

Posted in : Puddings on by : Daphne


1 cup graham cracker crumbs2 tbs sugar1/4 cup butter or margarine, meltedFILLING:1 cup sugar3 tbs cornstarch4 cups chopped fresh or frozen rhubarb1/2 cup water3 drops red food coloring1/2 cup whipping cream, whipped1 1/2 cups miniature marshmallows1 (3.4 oz) package instant vanilla pudding mix


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.