Rhubarb Torte
Ingredients
Crust
- 12 graham crackers crushed
- ½ cup melted butter
- ¼ cup sugar
Filling
- 1 cup sugar
- 3 tbsp cornstarch
- 4 cups rhubarb
- ½ cup water
- ½ cup cream
- 1½ cup miniature marshmallows
- 1 pkg vanilla instant pudding
Instructions
Crust
- Mix together and press into 9×13-inch pan. Reserving 2 tbsp for topping.
- Bake at 350° for 10 minutes.
Filling
- Mix sugar and cornstarch; add rhubarb and water.
- Cook over medium heat until thick.
- Pour over cooled crust. Cool.
- Whip cream; add marshmallows and pour over cooled rhubarb.
- Mix pudding as directed and pour over all.
- Sprinkle reserved crumbs on top.