Rhubarb Marshmallow Dessert Recipes

RHUBARB MALLOW COBBLER

Rhubarb Mallow Cobbler image

My mom used to make this cobbler every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family. -Judy Kay Warwick, Webster City, Iowa

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

4 cups diced fresh or frozen rhubarb
2-1/2 cups sugar, divided
1 cup miniature marshmallows
1/2 cup butter, softened
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk

Steps:

In a large bowl, combine rhubarb and 1-1/2 cups sugar. Transfer to a greased 11x7-in. baking dish. Sprinkle with marshmallows. , In a small bowl, cream the butter, vanilla and remaining sugar until light and fluffy. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until moistened; spoon over rhubarb. , Bake at 350° until topping is golden brown, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 323 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 285mg sodium, Carbohydrate 61g carbohydrate (45g sugars, Fiber 1g fiber), Protein 3g protein.

RHUBARB PUDDING DESSERT

Rhubarb Pudding Dessert image

Of the many recipes I've tried with rhubarb as the main ingredient, this is the one my family thinks is best. We can't wait for spring to arrive and the rhubarb to sprout.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
FILLING:
1 cup sugar
3 tablespoons cornstarch
4 cups chopped fresh or frozen rhubarb
1/2 cup water
3 drops red food coloring, optional
1/2 cup heavy whipping cream, whipped
1-1/2 cups miniature marshmallows
1 package (3.4 ounces) instant vanilla pudding mix

Steps:

In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake at 350° for 8-10 minutes; cool. , For filling, in a large saucepan combine sugar and cornstarch. 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.

Nutrition Facts : Calories 268 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 147mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.

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