Rhubarb Pudding Bars
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.
Pages: 1 2
