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The best summer dessert, this Rhubarb Torte with Pudding is made with a graham crumb base, then a layer of sweet and tangy rhubarb cooked with sugar and cornstarch. A layer of dreamwhip mixed with mini marshmallows is covered with instant vanilla pudding to top it off.

This truly tasty dessert is so easy to make but is so splendid! The marshmallows melt into the dream whip causing that layer to be a very fluffy marshmallowy layer. The vanilla pudding balances the sweet and tart rhubarb layer perfectly.

I got this recipe from a lady who my son works for. She would bring me rhubarb from her amazing rhubarb plant every summer. Sometimes just dropping it off on my doorstep. Then, one day, she brought me my very own little rhubarb plant and this old family recipe of hers. I have now made this delectable dessert many times and each time I serve it to family or friends, everyone (even those who don’t like rhubarb) likes it!

Rhubarb Torte with Pudding is a perfect spring and summer dessert. It is great for potlucks and barbecues. It can be made ahead and kept in the refrigerator for up to 3 days or frozen if you need to keep it longer.

More about Rhubarb

Rhubarb is a seasonal spring vegetable, yes, a vegetable. It grows well in cool climates. The edible part of the plant is the very sour stalk. This is why it is often cooked with sugar. Rhubarb is high in antioxidants which have anti-bacterial, anti-inflammatory, and anti-cancer properties. Rhubarb can be used to make pies, jams, cakes, crumbles, salsa, and many other sweet and savory dishes. For an interesting read about rhubarb see What Is Rhubarb?.

Ingredients

For the Graham Crust

• Graham wafer crumbs, flour, melted butter, brown sugar, and cinnamon (optional).

For the Rhubarb Torte with Pudding

• Sugar, it does call for a whole cup, to counter the tartness of the rhubarb.
• Cornstarch, to thicken the sugar/rhubarb mixture.
• Water, just to dissolve the sugar and cornstarch.
• Miniature marshmallows, which is a surprising ingredient, but actually melts into the dreamwhip layer, creating a blanket of marshmallowy goodness!
• Dream whip, to mix with the marshmallows.
• Instant Vanilla pudding, the top layer of the Rhubarb Torte with Pudding.
• Milk, for the pudding.

How to Make Rhubarb Torte with Pudding

For the Graham Wafer Crust

1.Mix all ingredients thoroughly.

2.Remove 4 Tbsp of the crumb mixture and set aside. This will be for the top.

3.Press into a greased 9×13 inch glass dish.

4.Bake at 350°F for 10 minutes.

For the Rhubarb Torte

1.In a small saucepan, combine the sugar and cornstarch.

2. Add the water and bring to a boil on medium high heat while stirring.

3. Add the rhubarb. Cook and stir until thick.

4. Reduce heat and cook for 2-3 minutes, until the rhubarb is tender.

5. Cool completely, then spread on the graham wafer crust.

6. In a small bowl, fold the mini marshmallows into the dreamwhip.

7. Spread on top of the rhubarb filling.

8. Prepare the instant pudding as directed on package. Spread over the dreamwhip layer.

9. Sprinkle with reserved graham crust crumbles.

10. Finally, Chill at least 8 hours before serving.

Rhubarb Torte with Pudding

Rhubarb Torte with pudding is a truly decadent spring and summer dessert, made with graham wafer crust, sweet and tangy rhubarb jam layer, dreamwhip, mini marshmallows, and a layer of vanilla pudding! It is great for potlucks and barbecues. It can be made ahead and kept in the refrigerator for up to 3 days or frozen if you need to keep it longer.

Author:RebekahCooking Method:Baked, Mixed, Stove-topCuisine:American, Asian, ItalianCourses:DessertRecipe Keys:HomemadeSweetsVegetarian

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Prep Time30 minsCook Time10 minsTotal Time40 minsDifficulty:BeginnerServings:15Calories:242Best Season:Summer

Ingredients

Servings

Graham Wafer Crust

• 1 ¹⁄₂ cup graham wafer crumbs
• 2 tbsp all purpose flour
• ¹⁄₃ cup melted butter
• ¹⁄₃ cup brown sugar
• ¹⁄₂ tsp cinnamon (optional)

For the Rhubarb Torte with Pudding

• 1 cup granulated sugar
• 4 tbsp cornstarch
• 4 cup rhubarb (sliced)
• ¹⁄₂ cup water
• 1 ¹⁄₂ cup mini marshmallows
• 500 ml dreamwhip (1/2 tub)
• 1 package instant vanilla pudding (4 oz. size)
• 2 cup milk (for the pudding)

Instructions

1. Graham Wafer Crust

   Mix all ingredients thoroughly.

   

2. Reserve 4 Tbsp of crumbs for the top then press into a 9x13 inch glass baking dish.

   Bake at 350°F for 10 minutes.

   

For the Rhubarb Torte with Pudding

1. In a small saucepan, combine the sugar and cornstarch.

   

2. Add the water and bring to a boil on medium high heat, while stirring constantly.

   

3. Add the rhubarb. Cook and stir until thick.

   

4. Reduce heat and cook for 2-3 minutes until the rhubarb is tender.

   Cool completely.

   

5. Spread on graham wafer crust.

   

6. In a small bowl, fold the mini marshmallows into the dreamwhip.

   

7. Spread on top of the rhubarb filling.

   

9. Prepare the instant pudding as directed on package, then spread over the dreamwhip layer.

   

10. Sprinkle with the reserved crumbs.

    Chill for at least 8 hours.

    Enjoy!

    

Nutrition Facts

Serving Size 1/15th

Servings 15

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Amount Per Serving

Calories 242kcal

Calories from Fat 70kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 5.1g26%

Trans Fat 0.2g

Cholesterol 12mg4%

Sodium 183mg8%

Potassium 143mg5%

Total Carbohydrate 42g15%

Dietary Fiber 1g4%

Sugars 32.6g

Protein 1.8g4%

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Vitamin K 13 mcg

Phosphorus 12 mg

Molybdenum 10 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• The redder the rhubarb stalk, the sweeter the flavor.
• This dessert is best if eaten at least 24 hours after being made. The flavors incorporate and the marshmallows melt into the dreamwhip.