1 2/3 c. graham cracker crumbs
1/4 c. sugar
1 tsp. cinnamon
4 tbsp. melted butter

Reserve 1/2 cup for topping. Pat remainder in 9 inch square pan and bake in oven 10 minutes at 350 degrees. Cool for 15 minutes.

FILLING:

1 c. sugar
3 tbsp. cornstarch
4 c. cut up rhubarb
1/2 c. water

Mix together in saucepan and cook and stir until thick. Spread in cooled crust. Cool.

TOPPING:

1/2 c. whipping cream
1 1/2 c. marshmallows

Spread over cooled filling.

Prepare 1 package instant vanilla pudding. Pour over whip cream. Add topping and refrigerate.