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Rhubarb Torte

Ingredients

  • 1 c sugar
  • 3 T cornstarch
  • 4 c sliced rhubarb
  • 1/2 c water
  • few drops red food coloring
  • graham cracker crust
  • 1/2 cup whipping cream
  • 1 1/2 c tiny marshmallows
  • 1 (3 3/4 oz) pkg vanilla instant pudding mix
  1. Combine sugar and cornstarch stir in rhubarb and water. Cook and stir till thickened. Reduce heat and cook 1-3 minutes. Add coloring. Spread over crust. Cool.
  2. Whip cream, fold in marshmallows. Spoon over rhubarb mixture.
  3. Prepare pudding mix according to pkg. directions. Spread over all.
  4. Sprinkle with reserved crumbs. Chill.

Graham Cracker Crust:

  1. Combine 1c finely crushed graham crackers, 1/4 c melted butter and 2 T sugar.
  2. Reserve 2 T mixture for topping. Pat remainder in 9x9x2″ baking pan.
  3. Bake 350° 10 minutes. Cool.

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