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Categories:Viewed: 9 - Published at: 2 years ago
Ingredients
- 4 stalks rhubarb (about 3 cups chopped)
- 14 cup sugar
- 3 -4 teaspoons tapioca starch (can be subbed with cornstarch)
- 13 cup margarine
- 13 cup sugar
- 1 teaspoon vanilla
- 1 12 cups flour
- 12 teaspoon baking powder
- 18 teaspoon salt
- milk
- 12 large marshmallows, halved
Method
- 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 350F.
- 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 puree; 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).
