CRUST:

2 c. flour
1 lb. butter
1/2 lb. powder sugar

Mix and press into 9x13 pan and bake 20 minutes at 350 degrees. Let cool.

FILLING:

6 c. rhubarb (cut into 1/2 inch pieces)
1 1/2 c. sugar
4 1/2 tsp. corn starch
3/4 c. water
Few drops red food coloring
1 c. whipping cream
3 c. mini marshmallows
1 pkg. vanilla or pistachio instant pudding

Combine sugar and cornstarch in sauce pan. Stir in rhubarb and water and cook and stir until mixtures becomes thick. Continue to cook a few minutes so rhubarb becomes tender. Add food coloring. Cool and pour over cooled crust. Whip 1 cup whipping cream or rich whip until stiff. Fold in 3 cups mini marshmallows and spread over cooled rhubarb mixture. Prepare 1 package vanilla or pistachio instant pudding as directed on package. Pour over marshmallow mixture. Chill 4 hours before serving.