4-Layered Rhubarb Dessert

⏱ 65 mins 🍽 8-10 serving(s) 🏷 Dessert

This impressive dessert features four distinct layers. It begins with a baked nut and flour crust, followed by a sweetened cream cheese and whipped topping mixture. The third layer is a cooked rhubarb, sugar, and tapioca compote, finished with a final blanket of whipped topping and optional nuts. While assembly requires some time, the result is a delightful and visually appealing treat ideal for sharing.

4-Layered Rhubarb Dessert

Ingredients

  • 1 cup flour
  • 1/2 cup nuts, chopped
  • 1/2 cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup Cool Whip
  • 6 cups rhubarb, cut up (fresh or frozen)
  • 1 1/2 cups sugar
  • 2 tablespoons minute tapioca
  • 1/4 teaspoon nutmeg
  • 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)

Method

  1. Mix the flour, chopped nuts, and melted butter for the base layer and press this mixture into a 9x13 inch pan.
  2. Bake the crust at 350 for 15 minutes, then allow it to cool completely.
  3. For the next layer, beat the softened cream cheese with the powdered sugar until smooth.
  4. Fold one cup of Cool Whip into the cream cheese mixture until fully combined.
  5. Spread this creamy layer evenly over the cooled crust and let it chill.
  6. Combine the rhubarb, sugar, minute tapioca, and nutmeg in a saucepan for the third layer.
  7. Bring the rhubarb mixture to a boil and let it cook for 5 minutes.
  8. Allow the cooked rhubarb compote to cool, then spread it over the chilled second layer.
  9. For the final layer, spread the remaining Cool Whip over the top of the chilled rhubarb mixture.
  10. Optionally, sprinkle chopped nuts over the dessert before serving.

Nutrition (per serving)

Sodium274400 mg

Recipe details

CategoryDessert
AuthorCatnip46