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Rhubarb Marshmallow Cream Torte

Here’s a crowd pleaser we have enjoyed time and time again at All Occasions Catering; our own Rhubarb Marshmallow Cream Torte. This one won’t last long, so consider doubling the recipe if you’re entertaining a big crowd.

Crust:
2 Cups flour
½ Cup powdered sugar
1 Cup butter

Combine flour, softened butter & powdered sugar. Mix and press in 9×13 pan. Bake 20 minutes at 350 degrees. Set this aside.

Filling:
½ pint whipping cream
1 Cup sugar
3-4 cups rhubarb
2 cups miniature marshmallows
1 small package instant vanilla pudding
1 package strawberry jello

Cut rhubarb into ½” slices, cook with a few spoons of water.  While boiling add 1 cup sugar. Boil like sauce, then add jello. Let it cool – then spread over crust & place in fridge until set. (10 minutes).

Whip the cream, gently stir in the marshmallows – spread over jello & rhubarb. Place in fridge to set (10 minutes).

Whip the pudding & spread over marshmallows. Place in fridge overnight. Enjoy!