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June's Layered Rhubarb Bars
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
210 minutes
"Delicious rhubarb bars with fluffy marshmallow and vanilla pudding on a graham cracker crust."
Ingredients:
  • 2 cups crushed graham crackers, divided
  • 0.75 cup unsalted butter, melted
  • 4 cups chopped rhubarb
  • 1.5 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
  • 1.5 cups miniature marshmallows
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1.75 cups milk
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Spread 3/4 of the crushed graham crackers on the bottom of a 9x13-inch pan, saving the remaining 1/4 for later. Drizzle melted butter on top and firmly press into the pan.
  • Bake in the preheated oven for about 7 minutes until golden and firm. Allow to cool before serving.
  • In a pot, combine rhubarb, sugar, cornstarch, and water. Cook over medium heat until thickened, about 5 to 7 minutes. Stir in red food coloring and spread over cooled crust.
  • Combine frozen whipped topping and marshmallows in a bowl, then spread over the rhubarb layer.
  • Combine vanilla pudding and milk in a bowl. Spread on top of the marshmallow layer. Sprinkle with 1/4 of the reserved graham crackers. Chill in the fridge for approximately 3 hours.

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