Rhubarb and Pudding Bars

Submitted by Chef #1257824

"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!"

 

• Ready In: 55mins
• Ingredients: 8
• Yields: 18 bars
• Serves: 18

ingredients

• 532.32 ml flour, divided
• 709.77 ml sugar, divided (a little more than 3)
• 236.59 ml butter, divided
• 946.36 ml fresh rhubarb
• 4.92 ml cinnamon
• 2 (192.77 g) box instant vanilla pudding
• 473.18 ml milk
• 226.79 g Cool Whip

directions

1. 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.
2. Filling: 4 c rhubarb, 1 tsp cinnamon, 1 1/2 c sugar. Mix until rhubarb is well coated, and put on top of crust.
3. Top Crust: 1 1/4 c sugar, 1/2 c butter, 1 c flour. Mix and sprinkle on top of rhubarb filling.
4. Bake at 350 for 40 minutes. May not brown over completely. Cool completely before next step.
5. 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.
6. Store in refrigerator to keep pudding and cool whip set.