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Rhubarb Pudding Bars

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!
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 14

Ingredients

Crust:

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

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  • 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 9x13-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.