Cute Rhubarb Bites

Name: Cute Rhubarb Bites
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 bites, 24 serving(s)
Ingredients: 4 stalks rhubarb (about 3 cups chopped); 1/4 cup sugar; 3 -4 teaspoons tapioca starch (can be subbed with cornstarch); 1/3 cup margarine; 1/3 cup sugar; 1 teaspoon vanilla; 1 1/2 cups flour; 1/2 teaspoon baking powder; 1/8 teaspoon salt; milk; 12 large marshmallows, halved

Submitted by Geniale Genie

"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."

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Ready In:: 40mins
Ingredients:: 11
Yields:: 24 bites
Serves:: 24

ingredients

FILLING
4 stalks rhubarb (about 3 cups chopped)
¹⁄₄ cup sugar
3 -4 teaspoons tapioca starch (can be subbed with cornstarch)
CRUST
¹⁄₃ cup margarine
¹⁄₃ cup sugar
1 teaspoon vanilla
1 ¹⁄₂ cups flour
¹⁄₂ teaspoon baking powder
¹⁄₈ teaspoon salt
milk
TOPPING
12 large marshmallows, halved

directions

Quarter (lengthwise) rhubarb stalks and cut into 1/4-inch slices. Add sugar; set aside.
Cream margarine, 1/3 cup of sugar and vanilla.
Combine flour, baking soda, and salt.
Drain rhubarb juice and add milk to get 1/3 cup.
Incorporate flour, alternating with juice, into the margarine/sugar mix (will be very dry).
Preheat oven to 350°F.
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.
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).
In the meantime, mix starch with rhubarb and cook in a small saucepan over low heat until thickened.
Fill each cup with rhubarb purée; top with a piece of marshmallow.
Return to oven and bake another 10 minutes.
If marshmallows aren't golden yet, turn the oven to broil for a few minutes (watch carefully).