Rhubarb Marshmallow Creme Torte - cooking recipe

Ingredients

2 c. flour
1 c. butter
1/2 c. powdered sugar
2 c. rhubarb, cut into 1/2-inch lengths
1 c. sugar
3 oz. pkg. strawberry jello
2 c. mini marshmallows
9 oz. Cool Whip
3 oz. instant vanilla pudding

Preparation

Combine flour, butter and powdered sugar.
Mix and press in bottom of 9 x 13-inch greased pan.
Bake 20 minutes at 350\u00b0.
Cook rhubarb with a little water.
While cooking, add sugar; boil up like a sauce, then add strawberry jello.
Let cool, then spread over crust and refrigerate to set.
Add mini marshmallows to Cool Whip and spread over rhubarb.
Next, mix vanilla pudding as directed and spread over cream layer.
Keep refrigerated.