June's Layered Rhubarb Bars
Description
June's layered rhubarb bars recipe features layers of Cool Whip and vanilla pudding filling on top of a graham cracker crust in these easy, sweet bars.
Ingredients
•
2 cups crushed graham crackers, divided
•
3/4 cup unsalted butter, melted
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4 cups chopped rhubarb
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1 1/2 cups white sugar
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3 tablespoons cornstarch
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2 tablespoons water
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3 drops red food coloring, or as desired
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1 1/2 cups miniature marshmallows
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1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
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1 3/4 cups milk
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1 (3 2/5 ounce) package instant vanilla pudding mix
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Sprinkle ¾ crushed graham crackers in bottom of a 9x13-inch pan; add melted butter over top and press into the pan. Set aside remaining ¼ crushed graham crackers.
3
Bake in the preheated oven until set and browned, about 7 minutes. Cool.
4
Cook rhubarb, sugar, cornstarch, and water in a pot over medium heat until thick, 5 to 7 minutes; add food coloring. Pour rhubarb mixture over cooled crust.
5
Combine marshmallows and whipped topping in a bowl; spread over rhubarb layer.
6
Stir milk and vanilla pudding together in a bowl; pour over marshmallow layer. Sprinkle with reserved ¼ graham cracker crumbs; chill in the refrigerator, about 3 hours.