Name: June's Layered Rhubarb Bars
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Crushed graham crackers, divided - 2 cups; Unsalted butter, melted - ¾ cup; Chopped rhubarb - 4 cups; White sugar - 1 ½ cups; Cornstarch - 3 tablespoons; Water - 2 tablespoons; Red food coloring, or as desired (Optional) - 3 drops; Frozen whipped topping (such as Cool Whip®), thawed - 1 (8 ounce) tub; Miniature marshmallows - 1 ½ cups; Instant vanilla pudding mix - 1 (3.4 ounce) package; Milk - 1 ¾ cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - June's Layered Rhubarb Bars

1. Crushed graham crackers, divided - 2 cups

2. Unsalted butter, melted - ¾ cup

3. Chopped rhubarb - 4 cups

4. White sugar - 1 ½ cups

5. Cornstarch - 3 tablespoons

6. Water - 2 tablespoons

7. Red food coloring, or as desired (Optional) - 3 drops

8. Frozen whipped topping (such as Cool Whip®), thawed - 1 (8 ounce) tub

9. Miniature marshmallows - 1 ½ cups

10. Instant vanilla pudding mix - 1 (3.4 ounce) package

11. Milk - 1 ¾ cups

How to cook deliciously - June's Layered Rhubarb Bars

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

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.

3. Stage

Bake in the preheated oven until set and browned, about 7 minutes. Remove from the oven and let cool.

4. Stage

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.

5. Stage

Mix frozen whipped topping and marshmallows together in a bowl; spread on top of rhubarb layer.

6. Stage

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.