1 1/2 c. flour
3/4 c. butter, melted
1/4 c. chopped nuts

Combine and press into 9 x 13 inch pan and bake at 300 degrees for 15 minutes.

FILLING:

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

Combine in saucepan. Cook until thick. Spoon on crust and cool.

TOPPING:

1 carton Cool Whip
1 c. mini marshmallows
1 (3 3/4 oz.) pkg. instant vanilla pudding
1 1/2 c. milk
Coconut

Fold marshmallows in Cool Whip; spread over cooled rhubarb. Mix pudding and milk; pour over Cool Whip layer. Garnish with coconut and refrigerate.