Best Rhubarb And Pudding Bars Recipes
RHUBARB PUDDING DESSERT
Of the many recipes I've tried with rhubarb as the main ingredient, this is the one my family thinks is best. We can't wait for spring to arrive and the rhubarb to sprout.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake at 350° for 8-10 minutes; cool. , For filling, in a large saucepan combine sugar and cornstarch. Add rhubarb and water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Spread over the crust; chill. , Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 268 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 147mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB AND PUDDING BARS
The BEST layered rhubarb dessert ever. Loaded with lots of flavor. I got this recipe from an old co-worker, so I don't know where it originally came from. Also, keep refrigerated, but it doesn't last too many days before the top becomes moist in a covered container. Don't add pudding and cool whip until day-of serving - maybe experiment with other storage ideas? Yum!
Provided by nikkigullick
Categories Bar Cookie
Time 55m
Yield 18 bars, 18 serving(s)
Number Of Ingredients 8
Steps:
- Crust: 1 1/4 c flour, 1/3 c sugar, 1/2 c butter. Mix like a pie crust and pat into greased 9x13 pan.
- Filling: 4 c rhubarb, 1 tsp cinnamon, 1 1/2 c sugar. Mix until rhubarb is well coated, and put on top of crust.
- Top Crust: 1 1/4 c sugar, 1/2 c butter, 1 c flour. Mix and sprinkle on top of rhubarb filling.
- Bake at 350 for 40 minutes. May not brown over completely. Cool completely before next step.
- Topping (best to wait until day of serving to add this part): Mix 2 cups milk with 2 packages instant vanilla pudding. When set, pour over bars. Then top with a container of Cool Whip.
- Store in refrigerator to keep pudding and cool whip set.
Nutrition Facts : Calories 380.1, Fat 14.7, SaturatedFat 9.9, Cholesterol 30.9, Sodium 244.6, Carbohydrate 60.7, Fiber 1, Sugar 46.5, Protein 3
RHUBARB CUSTARD BARS
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
JUNE'S LAYERED RHUBARB BARS
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
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
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