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Rhubarb and Pudding Bars

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
Serves:
Yields:
Units:

ingredients

directions

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