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Categories:
layer flour nuts butter layer cream cheese powdered sugar layer rhubarb sugar tapioca nutmeg layer nuts
Viewed: 99 - Published at: 7 years agoIngredients
- First Layer
- 1 cup flour
- 1/2 cup nuts, chopped
- 1/2 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 1/2 cups sugar
- 2 tablespoons minute tapioca
- 1/4 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)
Method
- First layer combine all ingredients in first layer and pat into 9x13 inch pan. Bake at 350 for 15 minutes. Let cool.
- For second layer beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over cooled crust. Let this cool.
- Third layer bring all ingredients in third layer to a boil and cook 5 minutes. Cool. Spread over second layer.
- In fourth layer spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired.
