Rhubarb Torte - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Rhubarb Torte

 

 

 

 

 

 

 

Crust: 

  • 1 cup graham cracker crumbs
  • 2 teaspoons sugar
  • 4 teaspoons melted margarine or butter

Mix together until crumbly.  Save 3 Tbsp for later.  Pat the rest in 9 x 9 pan.  Bake at 350 degrees for 10 minutes.  Cool.

First Layer:

  • 1 cup sugar
  • 3 teaspoon cornstarch
  • 4 cups rhubarb, cut up
  • ½ cup water (divided)
  • Few drops red food coloring if desired

Combine sugar, rhubarb, and ¼ cup of water in saucepan. Heat and stir until rhubarb is soft and sauce-like. Mix ¼ cup water with cornstarch, then stir into rhubarb until mixture thickens.  Add coloring (optional). Spread over cooled crust. Cool.

Second Layer:

  • 8 oz. tub of Cool Whip
  • 1 ½ cups miniature marshmallows

Stir together. Spoon onto cooled rhubarb mixture and spread around.

Third Layer:

  • 1 small box instant vanilla pudding mix
  • 1 ½ cups milk

Mix together well, then pour over the marshmallow mixture. Sprinkle reserved graham crackers over the top. Chill thoroughly. 

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