Rhubarb Torte Recipe
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Marshmallows and whipped topping meet the tartness of rhubarb in this torte.
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4 cups rhubarb, sliced ½ inch thick
1 cup sugar
3 tablespoons corn starch
1/2 cup water
4 drops red food coloring (optional)
1 1/2 cups graham cracker crumbs (approximately 18 half crackers)
3 tablespoons sugar
1/4 cup butter, melted
1 1/2 cups whipped topping
1 1/2 cups miniature marshmallows
3 2/5 ounces instant vanilla pudding
1 3/4 cups milk
additional graham cracker crumbs to sprinkle over top of torte
:9" x 9" pan
Preheat oven to 350°F.
In a medium size bowl, combine graham cracker crumbs, butter, and 3 tablespoons sugar. Press mixture into bottom of pan and bake for 10 minutes.
Remove from oven and cool completely.
Combine, in a sauce pan, sliced rhubarb, 1 cup sugar, cornstarch, and water. Cook until thickened. Reduce heat and cook an additional 2 minutes. Remove from heat.
Add food coloring and let mixture cool. Combine whipped topping with marshmallows and cover the crust with this mixture.
Spoon on cooled rhubarb.
Prepare pudding mix according to pie directions and spread over rhubarb mixture. Sprinkle with graham cracker crumbs. Refrigerate 1 hour before serving.
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