For the ultimate spring dessert that showcases rhubarb in the most delicious way, these Rhubarb Pudding Bars are absolutely amazing – layers of sweet and tart flavors that create the perfect balance in every bite!
These incredible bars feature everything you could want in a dessert: a buttery graham cracker crust, tangy rhubarb layer sweetened with strawberry jello, fluffy mini marshmallows, and a creamy vanilla pudding topping. It’s like having strawberry-rhubarb pie and pudding all in one amazing treat!
Perfect for spring gatherings, potluck dinners, or when you want to make the most of rhubarb season, these layered bars are make-ahead friendly and crowd-pleasing – exactly what busy bakers need when entertaining. Plus, they’re so much easier than pie and serve a crowd beautifully!
Why You’re Going To Love This Recipe
These layered, creamy, and perfectly balanced bars made with fresh rhubarb are the ultimate spring dessert that everyone will be talking about!
- Four amazing layers – graham cracker crust, tangy rhubarb filling, fluffy marshmallows, and creamy pudding topping create the perfect bite every time.
- Perfect rhubarb showcase – highlights rhubarb’s signature tart flavor while balancing it with sweet elements that even rhubarb skeptics will love.
- No-bake topping – the pudding layer requires no additional baking, making this so much easier than traditional rhubarb desserts.
- Make-ahead friendly – needs time to chill anyway, so you can prepare these completely in advance for stress-free entertaining.
- Feeds a crowd – one 9×13 pan serves 8-10 people generously, perfect for family gatherings or potluck contributions.
- Kid-approved combination – the strawberry flavor and marshmallows make this appealing to little ones who might otherwise skip rhubarb desserts.
What You Need
With layers of buttery crust, tangy rhubarb, fluffy marshmallows, and creamy pudding, these bars deliver maximum spring dessert satisfaction.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method!
Graham cracker crumbs – you can buy pre-made crumbs or crush your own graham crackers (about 7-8 crackers make 1 cup of crumbs).
Granulated sugar – both for the crust and to sweeten the rhubarb layer perfectly.
Unsalted butter – melted butter binds the graham cracker crust together beautifully.
Fresh rhubarb – finely chopped rhubarb is key! Remove any leaves (they’re toxic) and dice the stalks small for even cooking.
Strawberry jello – adds sweetness and that classic strawberry-rhubarb flavor combination, plus helps the layer set properly.
Cornstarch – works with the jello to thicken the rhubarb layer so the bars slice cleanly.
Mini marshmallows – create a fun, fluffy layer that kids especially love (and they absorb some of the rhubarb moisture).
Instant vanilla pudding – use the instant kind (not cook-and-serve) for the easiest preparation.
Milk – for mixing with the pudding powder to create that creamy layer.
Frozen whipped topping – thawed whipped topping makes the pudding layer light and airy (like Cool Whip).
Equipment Required
These layered bars come together with just basic kitchen equipment!
- A 9×13 inch baking dish
- A large saucepan for cooking the rhubarb
- Large mixing bowls
- Measuring cups and spoons
- A whisk for the pudding layer
Step By Step Instructions
Get ready to create the most impressive spring dessert that looks fancy but is surprisingly easy to make!
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method!
Step 1 – Make The Crust
Preheat oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter. Reserve 2 tablespoons for topping, then press the rest into a 9×13 baking dish.
Step 2 – Bake The Crust
Bake the crust for 8-10 minutes until lightly golden. Remove and let cool while you prepare the rhubarb layer.
Step 3 – Cook The Rhubarb
In a large saucepan, cook chopped rhubarb with water over medium-high heat for 3-4 minutes until softened. Stir in sugar, cornstarch, and strawberry jello until thickened and clear.
Step 4 – Assemble First Layers
Pour the hot rhubarb mixture over the cooled crust. Sprinkle mini marshmallows evenly over the top. Refrigerate for 2 hours until completely set.
Step 5 – Make Pudding Layer
In a large bowl, whisk together instant pudding mix and milk until thick. Gently fold in the thawed whipped topping until smooth and creamy.
Step 6 – Finish And Chill
Spread the pudding mixture over the set marshmallow layer. Sprinkle with reserved graham cracker crumbs. Refrigerate until completely set before slicing and serving.
Expert Tips
Master these impressive layered bars with these helpful tips for perfect results every time!
- Chop rhubarb finely – small, uniform pieces cook evenly and create a better texture in the finished bars.
- Let layers set completely – don’t rush the chilling time! Each layer needs to be fully set before adding the next one.
- Use room temperature ingredients – let the whipped topping thaw completely for the smoothest pudding layer.
- Clean slicing – use a sharp knife and wipe it clean between cuts for the prettiest slices that show off all the layers.
- Storage – keep refrigerated and covered for up to 4 days. These taste even better after the flavors meld overnight!
- Make ahead – perfect make-ahead dessert! Prepare completely up to 2 days in advance for stress-free entertaining.
- Serving tip – let bars sit at room temperature for 5-10 minutes before serving for the best texture and flavor.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes! Thaw frozen rhubarb completely and drain well before using. You may need to cook it a minute or two longer to evaporate excess moisture.
What if I can’t find strawberry jello?
Raspberry or cherry jello work beautifully too! You could even use sugar-free versions if preferred.
Can I substitute the whipped topping?
You can use homemade whipped cream, but the bars may not hold their shape as well. Stick with frozen whipped topping for best results.
How do I know when the rhubarb layer is thick enough?
It should coat the back of a spoon and look glossy and clear. If it’s still cloudy, cook for another minute or two.
Rhubarb Pudding Bars
Ingredients
Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ cup unsalted butter melted
Rhubarb Layer:
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 3.0 oz package strawberry jello
- 4 cups rhubarb finely chopped
- ⅓ cup water
- 1½ cups mini marshmallows
Pudding Topping:
- 1 8 oz package frozen whipped topping (thawed)
- 2 3.4 oz packages instant vanilla pudding
- 2⅔ cups milk
Instructions
- Prevent your screen from going dark
- Prepare crust – preheat oven to 350°F (175°C). In a large bowl, mix graham cracker crumbs, sugar, and melted butter. Reserve 2 tablespoons of mixture, and press the rest into a 9×13-inch baking dish.
- Bake crust – bake for 8-10 minutes until lightly golden. Remove from oven and set aside to cool.
- Cook rhubarb – in a large saucepan, combine chopped rhubarb and water. Cook over medium-high heat until softened, 3-4 minutes. Stir in sugar, cornstarch, and strawberry jello until thickened and clear.
- Assemble first layers – pour hot rhubarb mixture over cooled crust and top evenly with mini marshmallows. Refrigerate until completely set, about 2 hours.
- Make pudding layer – in a large bowl, whisk together instant vanilla pudding mix and milk until thick. Gently fold in thawed whipped topping until smooth.
- Finish bars – spread pudding mixture over set marshmallow layer. Sprinkle with reserved graham cracker crumbs. Refrigerate until completely set before slicing and serving.
Notes
- Rhubarb prep – remove all leaves (toxic!) and chop stalks into small, uniform pieces for even cooking.
- Layer setting – don’t rush the chilling time! Each layer must be completely set before adding the next.
- Make ahead – perfect make-ahead dessert! Can be prepared completely up to 2 days in advance.
- Storage – keep refrigerated and covered for up to 4 days. Flavors improve overnight!
- Substitutions – raspberry or cherry jello work well instead of strawberry. Frozen rhubarb can be used if thawed and drained.
- Serving tip – let sit at room temperature 5-10 minutes before serving for best texture and easier slicing.
