Rhubarb Pudding Bars

Is rhubarb season ever long enough? We think not. That’s why, during its short spring season, we should all find as many opportunities as possible to work it into dishes and these Rhubarb Pudding Bars should always be high up on that list. Backed by a sweet and creamy pudding layer, they’re the perfect display of rhubarb’s signature tart taste.

Why You’ll Love This Recipe

These Rhubarb Pudding Bars offer a delightful mix of textures and flavors. The crumbly graham cracker crust provides a buttery base that pairs perfectly with the tartness of rhubarb. The creamy vanilla pudding layer adds a sweet contrast, while the puffed mini marshmallows create a playful, fluffy finish. It’s a unique twist on traditional rhubarb desserts that’s sure to impress your taste buds!

Kitchen Equipment You’ll Need

• 9×13-inch baking dish
• Large mixing bowl
• Saucepan
• Measuring cups and spoons
• Spatula

Ingredients

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

Step-by-Step Instructions

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

Tips for Success

• Ensure the rhubarb is finely chopped for even cooking.
• Allow the crust to cool completely before adding the filling to prevent it from becoming soggy.
• Chill each layer thoroughly to achieve the best texture and clean slices.

Additional Tips and Variations

If you’re feeling adventurous, try adding a hint of cinnamon to the crust for extra warmth. Or, swap out the strawberry jello for another flavor that complements rhubarb, such as raspberry.

Nutritional Highlights (Per Serving)

Each serving of Rhubarb Pudding Bars is a delightful treat that balances sweet and tart flavors. While exact nutritional values may vary, they are a wonderful way to enjoy rhubarb’s natural goodness.

Frequently Asked Questions (FAQ)

Can I use fresh whipped cream instead of whipped topping?
Absolutely! Freshly whipped cream can be a delightful substitute for the frozen whipped topping.

How long can I store these bars?
These bars can be stored in an airtight container in the refrigerator for up to 3 days.

Can I freeze rhubarb pudding bars?
It’s not recommended to freeze them as the texture of the pudding and marshmallows can change upon thawing.

Conclusion

Embrace the fleeting season of rhubarb by trying out these scrumptious Rhubarb Pudding Bars. Their unique combination of flavors and textures is sure to make them a new favorite. We’d love to hear how yours turn out, so feel free to share your experiences and any creative twists you come up with!