Rhubarb Torte

• Crust
• 2 cups graham wafer crumbs
• 1 1/2 tablespoons flour
• 1/4 cup sugar
• 1/2 cup melted butter
• Rhubarb Filling
• 4 cups sliced rhubarb
• 1 1/4 cups sugar
• 1/4 cup cornstarch
• Topping 1
• 1 cup whipping cream, whipped
• 1 1/2 cups miniature marshmallows
• Topping 2
• 1 (3 1/2 ounce) package instant vanilla pudding

1. Mix crust ingredients together.
2. Press into 9x13 pan and bake for 10 minutes at 350 degrees F.
3. Cool.
4. For filling, mix together rhubarb, sugar, and cornstarch in saucepan.
5. Cook until thick over medium heat, 3-5 minutes.
6. Cool.
7. Spread on crust.
8. For topping 1, fold marshmallows into whipped cream, and spread over rhubarb layer.
9. Finally prepare pudding mix according to package directions.
10. Pour pudding gently over whipped cream/marshmallow layer.
11. Refrigerate for 3-4 hours.

crust, graham wafer crumbs, flour, sugar, butter, rhubarb filling, rhubarb, sugar, cornstarch, whipping cream, marshmallows, vanilla pudding

Taken from www.food.com/recipe/rhubarb-torte-51357 (may not work)