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June's Layered Rhubarb Bars

Rated as 5 out of 5 Stars
2 made it  |  0 reviews   |  2 photos

"Delicious layers of rhubarb, Cool Whip® with marshmallows and vanilla pudding, on top of a graham cracker crust."
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3 h 30 m servings 197
Original recipe yields 24 servings (24 bars)


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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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. Bake in the preheated oven until set and browned, about 7 minutes. Remove from the oven and let cool.
  4. 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. Mix frozen whipped topping and marshmallows together in a bowl; spread on top of rhubarb layer.
  6. 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.


  • Cook's Note:
  • Mix the vanilla pudding according to individual package directions (for pie filling).

Nutrition Facts

Per Serving: 197 calories; 8.4 28.8 1.3 17 112 Full nutrition

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