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Rhubarb Torte Recipe

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Marshmallows and whipped topping meet the tartness of rhubarb in this torte.
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Servings:
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Ingredients
  • 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
Container: 9" x 9" pan
Directions
PREP
30 mins
COOK
15 mins
READY IN
45 mins
  • 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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