Name: June's Layered Rhubarb Bars recipe
Ingredients: 2 cups crushed graham crackers, divided;¾ cup unsalted butter, melted;4 cups chopped rhubarb;1 ½ cups white sugar;3 tablespoons cornstarch;2 tablespoons water;3 drops red food coloring, or as desired;1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed;1 ½ cups miniature marshmallows;1 (3.4 ounce) package instant vanilla pudding mix;1 ¾ cups milk

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Ingredients

2 cups crushed graham crackers, divided ¾ cup unsalted butter, melted 4 cups chopped rhubarb 1 ½ cups white sugar 3 tablespoons cornstarch 2 tablespoons water 3 drops red food coloring, or as desired 1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed 1 ½ cups miniature marshmallows 1 (3.4 ounce) package instant vanilla pudding mix 1 ¾ cups milk

Nutrition Info

196.8 calories carbohydrate: 28.8 g cholesterol: 16.7 mg fat: 8.4 g fiber: 0.6 g protein: 1.3 g saturatedFat: 5.5 g servingSize: - sodium: 112.4 mg sugar: 21.5 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

24 bars

Recipe Note

Delicious layers of rhubarb, Cool Whip® with marshmallows and vanilla pudding, on top of a graham cracker crust.

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