Easy Layered Rhubarb Bars Recipe

Ingredients

• 2 cups crushed graham crackers, divided
• 0.75 cup unsalted butter, melted
• 4 cups chopped rhubarb
• 1.5 cups white sugar
• 3 tablespoons cornstarch
• 2 tablespoons water
• 3 drops red food coloring, or as desired
• 1.5 cups miniature marshmallows
• 1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
• 1.75 cups milk
• 1 (3.4 ounce) package instant vanilla pudding mix

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Sprinkle ¾ of the crushed graham crackers into the bottom of a 9x13-inch pan; drizzle melted butter over the top and press firmly into the pan. Set aside the remaining ¼ of the crushed graham crackers.
3. Bake in the preheated oven until the crust is set and lightly browned, approximately 7 minutes. Allow to cool completely.
4. In a pot over medium heat, cook the rhubarb, sugar, cornstarch, and water until the mixture thickens, about 5 to 7 minutes. Stir in food coloring. Pour the rhubarb mixture evenly over the cooled crust.
5. In a bowl, combine the marshmallows and whipped topping until well mixed; spread this mixture evenly over the rhubarb layer.
6. In a separate bowl, stir together the milk and vanilla pudding until smooth; gently pour this mixture over the marshmallow layer. Sprinkle the reserved ¼ graham cracker crumbs over the top. Chill in the refrigerator for about 3 hours before serving.

Nutrition

• Calories: 197 kcal
• Fat Content: 8 g
• Fiber Content: 1 g
• Sugar Content: 22 g
• Sodium Content: 112 mg
• Protein Content: 1 g
• Cholesterol Content: 17 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g