posted by Eureka 04-08-99 9:59 PM
Rhubarb Torte
1 grahm cracker crust
1/2 C. water
1 C. sugar
3 Tbsp. cornstarch
4 C. rhubarb, chopped
red food coloring, optional
1 small container cool whip
1 1/2 cups tiny marshmallows
1 pkg (4 serving size) instant vanilla pudding mix
-Combine sugar and cornstarch in a large saucepan. Stir in rhubarb and water. Cook and stir until thickend.
Reduce heat; Cool 2-3 min. Add food coloring if desired. Spread into crust.
Cool completely. In a large bowl, combine coolwhip and marshmallows.
Spread over cooled rhubarb mixture.Prepare pudding according to package directions. Spread carefully over cool whip mixture.
Garnish with grahm cracker crumbs if desired. Chill at least 1 hr. before serving.
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Rhubarb Cake
1/2 C. margarine or butter
1 1/2 C. sugar
1 egg
1 C. buttermilk
1 tsp. baking soda
1/2 tsp. salt
2 1/2 C. flour
3 C. rhubarb, chopped
1 C. brown sugar
1/2 C. walnuts
Topping:
1/4 C. margarine or butter
1/2 C. sugar
1/4 C. half-n-half or evaporated milk
In a large bowl mix together margarine,sugar,egg,buttermilk, baking soda, salt, flour and rhubarb.
Pour into a 9x13-inch greased pan. Sprinkle nuts and brown sugar over top.
Bake at 350 F. for 45 min or until done. In a saucepan, combine topping ingredients. Cook until sugar dissolves. Pour over hot cake.