“These are adorable and very easy to make! You could also bake this as a pie or in regular-sized muffin cups, though you would have to adjust baking time.”
24 bites

Ingredients Nutrition


  1. Quarter (lengthwise) rhubarb stalks and cut into 1/4-inch slices. Add sugar; set aside.
  2. Cream margarine, 1/3 cup of sugar and vanilla.
  3. Combine flour, baking soda, and salt.
  4. Drain rhubarb juice and add milk to get 1/3 cup.
  5. Incorporate flour, alternating with juice, into the margarine/sugar mix (will be very dry).
  6. Preheat oven to 350°F.
  7. Press some of the dough onto the sides and bottoms of mini-muffin pans. If dough is too crumbly and doesn't stick together, add more liquid. Poke bottoms with a fork.
  8. Bake on BOTTOM rack of the oven for 10-15 minutes or until golden (if dough puffs up, push back towards the edges with the back of a spoon when half cooked).
  9. In the meantime, mix starch with rhubarb and cook in a small saucepan over low heat until thickened.
  10. Fill each cup with rhubarb purée; top with a piece of marshmallow.
  11. Return to oven and bake another 10 minutes.
  12. If marshmallows aren't golden yet, turn the oven to broil for a few minutes (watch carefully).

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