June's Layered Rhubarb Bars recipe

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Ingredients

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 calories
carbohydrate: 28.8 g
cholesterol: 16.7 mg
fat: 8.4 g
fiber: 0.6 g
protein: 1.3 g
saturatedFat: 5.5 g
servingSize: -
sodium: 112.4 mg
sugar: 21.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. 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.

  3. Bake in the preheated oven until set and browned, about 7 minutes. Remove from the oven and let cool.

  4. 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.

  5. Mix frozen whipped topping and marshmallows together in a bowl, spread on top of rhubarb layer.

  6. 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.

Recipe Yield

24 bars

Recipe Note

Delicious layers of rhubarb, Cool Whip® with marshmallows and vanilla pudding, on top of a graham cracker crust.

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