4-Layered Rhubarb Dessert - cooking recipe

Ingredients

First Layer
1 cup flour
1/2 cup nuts, chopped
1/2 cup butter, melted
Second Layer
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
Third Layer
6 cups rhubarb, cut up (fresh or frozen)
1 1/2 cups sugar
2 tablespoons minute tapioca
1/4 teaspoon nutmeg
Fourth Layer
1 cup Cool Whip (or whatever is left remaining from container used in second layer. Use a 12 or 13 oz container)
chopped nuts (optional)

Preparation

First layer combine all ingredients in first layer and pat into 9x13 inch pan. Bake at 350 for 15 minutes. Let cool.
For second layer beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over cooled crust. Let this cool.
Third layer bring all ingredients in third layer to a boil and cook 5 minutes. Cool. Spread over second layer.
In fourth layer spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired.