This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
Crust: 1 1/2 cups flour; 3/4 cup butter (melted); 1/4 cup chopped walnuts
Filling: 1 cup white sugar; 3 TBSP cornstarch; 2 TBSP water; 4 cups
Topping: 1 cup heavy whipping cream; 2 TBSP Domino's powdered sugar; 1
cup mini marshmallows; 1 1/2 cups cold milk; 1 - 3.4oz. box Jell-O vanilla
INSTANT pudding mix; 1 cup or more Baker's angelflake coconut (toasted if
In a bowl add flour, melted butter and chopped walnuts--stir. Press walnut
mixture into a greased 9 x 13 cake pan. Bake crust at 350 degrees 20-25
minutes (lightly browned). Cool crust completely. In a saucepan over medium
heat add white sugar, cornstarch, water, and rhubarb--stir and bring to a boil.
Once boiling reduce heat to simmer--cook uncovered for 5 minutes or until
rhubarb is tender. Cool rhubarb mixture to room temperature, then stir it and
spoon the rhubarb mixture on top of the cooled walnut crust. Refrigerate at
least an hour. While cooling in the refrigerator, use a mixer--add cream--beat
until thick. Add powdered sugar--beat. Remove bowl from mixer--add
marshmallows and stir with a spoon. Remove cake pan from refrigerator--
spoon marshmallow mixture evenly over rhubarb layer. In a mixer add
pudding mix and milk--beat for 2 minutes. Let pudding stand until it starts to
set. Spread pudding mixture evenly over marshmallow layer. Sprinkle
coconut evenly on top (either "as is" or you can toast the coconut first).