Rhubarb Pudding Bars

Rhubarb Pudding Bars

Rhubarb Pudding Bars are a deliciously sweet and tangy dessert that perfectly balances the tartness of rhubarb with creamy layers and a crunchy crust. Perfect for gatherings, this treat is sure to impress with its vibrant colors and delightful flavors.

Why Make This Recipe

This recipe is a wonderful way to enjoy rhubarb, especially during its peak season. Rhubarb provides a unique taste that pairs wonderfully with the sweetness of the pudding and marshmallows. Moreover, these bars are easy to prepare, making them suitable for bakers of all skill levels. They are great for potlucks, family desserts, or simply a special treat at home.

How to Make Rhubarb Pudding Bars

Ingredients:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• ¼ cup unsalted butter, melted
• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1 3.0 oz package strawberry jello
• 4 cups rhubarb, finely chopped
• ⅓ cup water
• 1½ cups mini marshmallows
• 1 8 oz package frozen whipped topping (thawed)
• 2 3.4 oz packages instant vanilla pudding
• 2¾ cups milk

Directions:

1. Prevent your screen from going dark to keep the recipe visible.
2. 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.
3. Bake crust: Bake for 8-10 minutes until lightly golden. Remove from oven and set aside to cool.
4. Cook rhubarb: In a large saucepan, combine chopped rhubarb and water. Cook over medium-high heat until softened, about 3-4 minutes. Stir in sugar, cornstarch, and strawberry jello until thickened and clear.
5. Assemble first layers: Pour the hot rhubarb mixture over the cooled crust and top evenly with mini marshmallows. Refrigerate until completely set, about 2 hours.
6. 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.
7. Finish bars: Spread the pudding mixture over the set marshmallow layer. Sprinkle with reserved graham cracker crumbs. Refrigerate until completely set before slicing and serving.

How to Serve Rhubarb Pudding Bars

Serve these bars chilled, cut into squares. They are perfect on their own, but you can also top them with fresh fruit or a dollop of whipped cream for extra sweetness.

How to Store Rhubarb Pudding Bars

Store leftover Rhubarb Pudding Bars in an airtight container in the refrigerator. They can last for about 3-5 days, making them perfect for snacking!

Tips to Make Rhubarb Pudding Bars

• Ensure the rhubarb is finely chopped for even cooking.
• Let the crust cool completely before adding the rhubarb layer to avoid melting the marshmallows.
• Use fresh or frozen rhubarb, but make sure to adjust the cooking time if using frozen.

Variation

You can experiment with different flavors of jello or use different puddings to change the taste of the bars. For a more fruity flavor, mix in some fresh strawberries or raspberries along with the rhubarb.

FAQs

1. Can I use fresh rhubarb instead of frozen?
Yes, fresh rhubarb is ideal for this recipe. Just make sure to wash and chop it before cooking.

2. How do I know when the rhubarb layer is set?
The rhubarb layer will become firm and the marshmallows will melt into the mixture. It should feel slightly tacky but not runny.

3. Can I freeze Rhubarb Pudding Bars?
While it’s not recommended to freeze the bars for best texture, you can freeze the unassembled layers separately. Just assemble them fresh for serving.

Now you’re ready to enjoy these delightful Rhubarb Pudding Bars! Happy baking!