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–+ servings
Rhubarb Dessert from Florence Anderson
This nostalgic rhubarb dessert blends tart rhubarb with sweet strawberry jello and fluffy marshmallows, all on a buttery graham cracker crust. Topped with whipped cream, this layered treat captures the essence of old-fashioned summer desserts often shared at potlucks or family gatherings. The simplicity of preparation, combined with its unique flavor and soft texture, makes it a favorite for rhubarb lovers and anyone seeking a sweet-tart twist on traditional no-bake bars.
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Prep Time 20 minutes
Cook Time 3 minutes
Cooling Time 2 hours
Total Time 2 hours 23 minutes
Course Dessert
Cuisine American
Servings 8
Calories 315 kcal

Ingredients
  

  • 2 cups graham crackers (crushed)
  • 6 tbsp powdered sugar
  • ½ cup butter (melted )
  • 1 cup whipped cream (or whipped topping)
  • 4 cups rhubarb (diced )
  • 2 cups sugar
  • 1 pkg strawberry Jello
  • 2 cups miniature marshmallows

Instructions
 

Step 1: Prepare the Crust

  • Mix crushed graham crackers, powdered sugar, and melted butter.
  • Press into the bottom of a 9x13" baking pan.
  • Bake at 350°F for 3 minutes. Let cool.

Step 2: Cook Rhubarb Filling

  • In a saucepan, combine rhubarb and sugar.
  • Cook over medium heat until rhubarb softens.
  • Stir in Jello and marshmallows while mixture is hot until dissolved.

Step 3: Assemble Dessert

  • Pour the rhubarb mixture over the cooled crust.
  • Let cool completely, then spread whipped cream over the top.
  • Refrigerate until set, about 1-2 hours.

Tips

  • Add chopped nuts on top (as the card suggests) for crunch.
  • Replace strawberry Jell-O with raspberry or cherry for a flavor twist.
  • Use stabilized whipped cream or whipped topping for a firmer set.
  • Add a pinch of salt to the graham crust to balance sweetness.
  • Try a pretzel crust for a sweet–salty variation.
  • Fold in fresh strawberries before chilling for extra fruit.
  • Make it lighter by using reduced-sugar Jell-O and less sugar in the rhubarb mixture.
  • For a brighter flavor, add 1 to 2 teaspoons lemon juice to the rhubarb.
  • Use mini marshmallows or chopped regular marshmallows interchangeably.
  • Serve with extra whipped cream on top for presentation.

Nutrition

Calories: 315kcalCarbohydrates: 48gProtein: 2gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gTrans Fat: 0.2gCholesterol: 32mgSodium: 210mgPotassium: 140mgFiber: 1gSugar: 40gVitamin A: 420IUVitamin C: 5mgCalcium: 40mgIron: 0.8mg
Keyword creamy fruit dessert, handwritten recipe, jello dessert, potluck dessert, retro recipe, rhubarb recipe, spring recipe, vintage dessert
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