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These creamy rhubarb pudding bars are a spring and summer classic that make the most of tart rhubarb paired with sweet strawberry, fluffy marshmallows, and cool vanilla pudding. Each bite is a perfect balance of tangy fruit, silky cream, and buttery graham crust. I always break out this recipe when rhubarb is in season at the farmers market and friends ask for the bars by name year after year.
The nostalgic combination of strawberry jello and rhubarb never fails to spark memories of childhood picnics for me. The layered effect always draws the eye when I set the pan out on the table.
Ingredients
- Graham cracker crumbs: Provide a quick crunchy base I always try to use fresh for toasty flavor and the best texture
- Granulated sugar: Balances tart rhubarb and sweetens every layer look for fine crystals to avoid grittiness
- Unsalted butter: Brings rich moisture to the crust melt it gently to keep it from separating
- Cornstarch: Thickens the rhubarb filling and prevents it from being runny try to find a brand without clumping
- Strawberry jello: Infuses the rhubarb filling with vivid color and classic strawberry flavor I love how it reminds me of old fashioned desserts
- Rhubarb: Should be crisp and deeply red when possible for both color and flavor buy fresh stalks that snap when bent
- Mini marshmallows: Melt into the rhubarb layer creating ribbons of gooey sweetness use soft white marshmallows for best results
- Instant vanilla pudding and frozen whipped topping: Combine for a creamy yet stable topping look for name brand mixes for the best flavor
- Milk: Helps the pudding layer set up silky and smooth I prefer whole milk for creamier texture
Step-by-Step Instructions
- Prepare the Crust:
- Combine graham cracker crumbs granulated sugar and melted butter in a large mixing bowl until the texture resembles wet sand. Take out a couple spoonfuls to save for later. Press the mixture into the bottom of a prepared baking dish using your fingertips or a flat-bottomed glass to create a compact layer. Make sure to get the mixture into the corners for even crust.
- Bake the Crust:
- Transfer the dish to a preheated oven and bake until the crust is lightly golden and smells toasty. Watch closely so it does not burn. Allow to cool completely at room temperature so the next layer does not melt into it.
- Cook the Rhubarb Layer:
- Place chopped rhubarb and water in a saucepan over medium-high heat. Stir occasionally until the rhubarb softens and releases its juices. Sprinkle in granulated sugar and cornstarch then pour in the strawberry jello. Cook this mixture while stirring constantly and watch as it thickens and becomes glossy. The color will turn vibrant and the mixture should become somewhat clear without any cloudy streaks.
- Layer the Rhubarb and Marshmallows:
- Working quickly while the fruit is hot, gently spread all of the rhubarb filling over the cooled crust making sure to distribute it edge to edge. Sprinkle mini marshmallows evenly over the hot mixture. The heat will begin to melt them so press them lightly so they stick. Chill the pan for a couple hours so the fruit layer sets.
- Mix the Pudding Topping:
- In a large bowl combine cold milk and vanilla pudding mix. Whisk steadily until the pudding thickens and there are no lumps. Gently fold in the thawed whipped topping with a spatula, using a light touch so the mixture stays airy.
- Assemble and Finish the Bars:
- Spread the pudding mixture across the chilled marshmallow layer, creating swoops and peaks for a pretty finish. Sprinkle over the saved graham cracker crumbs for a subtle crunch on top. Refrigerate until the entire pan is set. Slice with a damp knife for neat edges and lift out generous squares to serve.
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I cannot resist sneaking a spoonful of the warm strawberry rhubarb layer right from the pan. The sparkle of strawberry jello alongside tangy rhubarb is my absolute favorite flavor moment of the whole recipe. One time my niece and I laughed ourselves silly when our hands got sticky adding the marshmallows.
Storage Tips
Store these bars covered in the refrigerator where they will stay fresh for up to four days. The texture of the pudding layer stays smooth and the crust softens just enough without getting soggy. I have also had good luck freezing squares on a parchment lined tray. Once frozen, wrap tightly and thaw overnight in the fridge before serving.
Ingredient Substitutions
If you do not have graham crackers available vanilla wafer cookies or digestive biscuits make an easy substitute for the crust. For a twist, lemon or orange jello can stand in for strawberry, adding a citrus note. Fresh whipped cream is a delicious alternative to whipped topping, though the bars hold their shape best with stabilized topping.
Serving Suggestions
These bars are beautiful on a dessert buffet or picnic table. To serve, cut into squares and use a thin spatula for neat slices. Top with a few fresh strawberry slices for color. They pair nicely with chilled lemonade or iced tea.
Cultural Context
Rhubarb desserts have deep Midwestern roots and often show up at community potlucks or church suppers when spring produce is at its brightest. The blend of fruit, jello, and creamy pudding nods to retro recipes my grandmother loved. Every family seems to have their own version with slight twists in the topping or fruit layer.
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I learned not to rush chilling time as the bars really set up best if you are patient. Watching the layers go together is almost as much fun as eating them.
Frequently Asked Questions
- → Can I use fresh or frozen rhubarb?
Both fresh and frozen rhubarb work well. If using frozen, thaw first and drain excess liquid for best texture.
- → Is there a substitute for instant pudding mix?
Custard powder or homemade vanilla pudding can be used as alternatives, adjusting sweetness to taste.
- → Will a different flavor of gelatin work?
Yes, raspberry or cherry gelatin can be used to vary the fruity layer, but strawberry best complements the rhubarb.
- → How long do the bars need to chill?
Allow a minimum of two hours for the rhubarb layer to set and an additional hour after adding pudding topping for firm slices.
- → Can these bars be made ahead?
They keep well refrigerated for up to three days, allowing flavors to meld and bars to hold their shape.
- → Is the dessert best served cold or at room temperature?
For ideal texture and flavor, keep the bars chilled until serving.