Baked Rhubarb Crumble Dessert

Instructions

1. 1

   Preheat the oven to 350°F. In a small bowl, combine the flour, melted butter, and chopped walnuts. Press the mixture into an ungreased 13x9-inch baking dish. Bake for 20-25 minutes or until lightly browned. Allow to cool on a wire rack.

2. 2

   In a large saucepan, combine the sugar, cornstarch, water, and chopped rhubarb. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes or until the rhubarb is tender. Allow to cool, then pour the rhubarb mixture over the baked crust.

3. 3

   In a large bowl, beat the heavy cream until thickened. Add the confectioners' sugar and beat until soft peaks form. Fold in the miniature marshmallows. Spread the whipped cream mixture over the rhubarb layer.

4. 4

   In a small bowl, whisk the milk and instant vanilla pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread the pudding over the whipped cream layer. Sprinkle the toasted coconut over the top. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before serving.