JUNE'S LAYERED RHUBARB BARS

June's Layered Rhubarb Bars image

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

Provided by Lina Latvala

Categories Desserts Cookies Bar Cookie Recipes

Time 3h30m

Yield 24

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 112.4 mg, Sugar 21.5 g