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“I cut this out of our local newspaper some years back. It takes a little while to put together but well worth it.”
READY IN:
1hr 5mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • First Layer
  • 1 cup flour
  • 12 cup nuts, chopped
  • 12 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 12 cups sugar
  • 2 tablespoons minute tapioca
  • 14 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)

Directions

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

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