Rhubarb Pudding Strawberry Bars (Print Version)
# Ingredients:
→ Crust
01 -
120 g graham cracker crumbs
02 -
25 g granulated sugar
03 -
60 g unsalted butter, melted
→ Rhubarb Layer
04 -
200 g granulated sugar
05 -
24 g cornstarch
06 -
85 g strawberry flavored gelatin powder
07 -
4 cups rhubarb, finely chopped (approximately 480 g)
08 -
80 ml water
09 -
135 g mini marshmallows
→ Pudding Topping
10 -
225 g frozen whipped topping, thawed
11 -
192 g instant vanilla pudding powder
12 -
630 ml milk
# Instructions:
01 -
Preheat oven to 175°C. In a large mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Reserve 2 tablespoons of mixture for garnish. Press remaining mixture firmly into the base of a 23x33 cm baking dish.
02 -
Bake crust for 8–10 minutes or until lightly golden. Remove from oven and allow to cool completely.
03 -
In a large saucepan, combine chopped rhubarb and water. Cook over medium-high heat for 3–4 minutes, stirring occasionally, until rhubarb is softened. Add sugar, cornstarch, and strawberry gelatin powder. Continue cooking and stirring until the mixture thickens and turns clear.
04 -
Pour the hot rhubarb mixture evenly over the cooled crust. Scatter mini marshmallows evenly over the surface. Refrigerate for approximately 2 hours, or until fully set.
05 -
In a large bowl, whisk together instant vanilla pudding powder and milk until smooth and thick. Gently fold in thawed whipped topping until fully incorporated.
06 -
Spread the pudding mixture evenly over the set marshmallow layer. Sprinkle reserved crumb mixture on top. Refrigerate until completely set before slicing and serving.
# Notes:
01 -
Ensure rhubarb is chopped finely for an even texture and quicker cooking.
02 -
Bars slice best when thoroughly chilled. Use a sharp knife for clean cuts.