1 stick butter
1/2 c. nuts (optional)
1 c. flour
4 c. rhubarb
4 tbsp. butter
2 c. sugar
Red food coloring
1/2 c. sugar
3 beaten eggs
1/2 c. half & half or Carnation milk
4 tbsp. cornstarch
1/4 tsp. salt
1 1/2 c. Cool Whip
2 c. miniature marshmallows
1 pkg. instant vanilla pudding

CRUST: Mix butter, nuts, and flour and put into a 9x13 inch pan. Bake 10 to 12 minutes at 350 degrees.

RHUBARB MIXTURE: Cook until tender rhubarb, butter, 2 cups sugar and food coloring. Add to rhubarb mixture and cook until thick: 1/2 cup sugar, eggs, half & half, cornstarch, and salt. Cool mixture thoroughly. Place Cool Whip and marshmallows over top. Refrigerate to cool. Mix pudding according to box and pour over the top.