Ingredients for Aunt Ruth's Rhubarb Torte
- 1/2 cup granulated sugar (for filling) and 2 tablespoons granulated sugar (for crust)
- 2 tablespoons cornstarch
- 4 cups chopped rhubarb
- 1/2 cup water
- a few drops red food coloring (optional)
- 1 (9-inch) graham cracker crust
- 1 cup heavy cream
- 1 cup mini marshmallows
- 1 package (3.4 oz) instant vanilla pudding mix
- 1/4 cup melted butter
- 10 graham crackers, crushed
- 1/4 cup graham cracker crumbs
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How to Make Aunt Ruth's Rhubarb Torte
- Whisk together 1/2 cup granulated sugar and 2 tablespoons cornstarch in a medium saucepan.
- Stir in 4 cups chopped rhubarb and 1/2 cup water.
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles (about 5-7 minutes).
- Reduce heat to low and cook for another 2-3 minutes, stirring frequently.
- Remove from heat and stir in a few drops of red food coloring (optional, for a deeper color).
- Pour the rhubarb mixture into a graham cracker crust (recipe below) and let cool completely.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form. Gently fold in 1 cup mini marshmallows.
- Spread the marshmallow whipped cream over the cooled rhubarb filling.
- Prepare 1 package (3.4 oz) instant vanilla pudding according to package directions. Spread evenly over the marshmallow layer.
- Sprinkle with crushed graham cracker crumbs (about 1/4 cup).
- Chill in the refrigerator for at least 2 hours before serving. Enjoy!
- **Graham Cracker Crust:** Crush 10 graham crackers into fine crumbs. Mix with 1/4 cup melted butter and 2 tablespoons sugar. Press firmly into the bottom of a 9-inch pie plate.
Nutrition Information (Approximate per serving)
Sodium
120 g
Sugar
1718g
Fat
202g
Carbs
184g
