Combine:

2 T. sugar
4 T. oleo, melted
1 c. graham cracker crumbs

Press into 9×13-inch pan. Chill.

Combine:

1 c. sugar
3 T. cornstarch
1/2 c. water
4 c. rhubarb

Cook till thick and rhubarb is mushy. Add red food coloring. Cool. Spread on crust.

Combine:

9 oz. Cool Whip
1 1/2 c. small marshmallows

Pour on top of rhubarb. Prepare 1 small package instant vanilla pudding and spread on top.

Ann McCrabb

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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.