June's Layered Rhubarb Bars recipe
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- 2 cups crushed graham crackers, divided ¾ cup unsalted butter, melted 4 cups chopped rhubarb 1 ½ cups white sugar 3 tablespoons cornstarch 2 tablespoons water 3 drops red food coloring, or as desired 1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed 1 ½ cups miniature marshmallows 1 (3.4 ounce) package instant vanilla pudding mix 1 ¾ cups milk
Nutrition Info
- 196.8 caloriescarbohydrate: 28.8 gcholesterol: 16.7 mgfat: 8.4 gfiber: 0.6 gprotein: 1.3 gsaturatedFat: 5.5 gservingSize: -sodium: 112.4 mgsugar: 21.5 gtransFat: : -unsaturatedFat: : -
Directions June's Layered Rhubarb Bars
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
Sprinkle 3/4 of the crushed graham crackers in the bottom of a 9x13-inch pan, reserve the other 1/4 for topping. Add melted butter over top and press into the pan.
Bake in the preheated oven until set and browned, about 7 minutes. Remove from the oven and let cool.
Mix rhubarb, sugar, cornstarch, and water together in a pot. Cook over medium heat until thick, 5 to 7 minutes. Add red food coloring. Put mixture on top of cooled crust.
Mix frozen whipped topping and marshmallows together in a bowl, spread on top of rhubarb layer.
Mix vanilla pudding with milk in a bowl. Put on top of marshmallow layer. Sprinkle with reserved 1/4 graham crackers. Cool in the refrigerator for about 3 hours.