Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
| Marshmallow | not in our table | 0 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup sugar
- 3 T cornstarch
- 4 cups sliced rhubarb
- l/2 cup water
- few drops of red food coloring if desired
- l recipe for graham cracker crust
- l/2 cup whipping cream (OR Cool Whip)
- 1-1/2 cup small marshmallows
- l pkg. instant vanilla pudding
Directions
Make graham crust in 8x8 pan.
Bake and let cool.
Combine sugar and cornstarch, stir in rhubarb and water.
Cook, stirring until thickened.
Reduce heat and cook 2-3 minutes.
Add food coloring and spread mixture over cooled crust in pan.
Whip cream and fold in marshmallows while whipping cream.
Spread over rhubarb mixture.
Prepare pudding according to package directions.
Spread on top.
Sprinkle with graham cracker crumbs and chill.
Garnish with strawberries if you like.
Category:Rhubarb Desserts Recipes
Category:Rhubarb Recipes