Rhubarb Pudding Bars

Rhubarb Pudding Bars

This easy, no bake Rhubarb Dessert with a graham cracker crust, layers of rhubarb filling, vanilla pudding and whipped cream and marshmallows is the perfect way to enjoy your rhubarb crop this year! The flavors meld so perfectly together, with the sweet pudding and whipped cream marshmallows balancing the tangy rhubarb!

INGREDIENTS

For this rhubarb dessert, you’ll need:
Crust:
1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup unsalted butter, melted
Fillings:
1 cup granulated sugar
3 tablespoons cornstarch
1 (3.0 oz.) package strawberry jello
4 cups rhubarb, finely chopped
1/3 cup water
1 1/2 cups mini marshmallows
Topping:
1 (8 oz.) package frozen whipped topping, thawed
2 (3.4 oz) packages instant vanilla pudding
2 2/3 cups milk

PREPARATION

Preheat oven to 350°F and set aside a 9×13-inch baking dish.
In a large bowl, mix together graham cracker crumbs, sugar, and butter. Set aside 2 tablespoons of mixture, and press the rest into the baking dish.
Bake for 8-10 minutes. Remove from oven and set aside to cool.
For the filling, combine rhubarb and water in a large saucepan. Cook over medium-high heat until softened, 3-4 minutes. Stir in sugar, cornstarch, and jello until thickened and clear.
Pour over cooked crust and top evenly with mini-marshmallows. Chill in refrigerator until set, about 2 hours.
In a large bowl, mix together vanilla pudding mix and milk, then fold in frozen whipped topping.
Spread pudding mixture over marshmallow layer and place in refrigerator until set.
Sprinkle with reserved graham cracker crumbs, then slice, serve, and enjoy!

VARIATIONS & SUBSTITUTIONS

  • Whipping cream – real whipping cream is ideal, but you can use Cool whip or another type of whipped topping as a substitute (keep in mind that it will be sweeter)
  • Rhubarb – you can use fresh rhubarb or frozen OR use an already prepared rhubarb compote for this recipe
  • Graham cracker crumbs-if you don’t have crumbs, crush up graham crackers (you can do this in a food processer or by adding crackers to a large Ziplock bag and using a rolling pin to crush them)
  • Vanilla Pudding-you can use a box instant pudding or a prepared instant pudding (i.e. snack packs) If you use the prepared snack packs * You’ll need 4 -158 g -containers instant vanilla pudding snacks
  • Dairy-free – use a vegan butter or margarine (Becel has one), use non-dairy milk in the Jell-0 instant pudding (it’s naturally vegan) and use a non-dairy whipped topping

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