Layered Rhubarb Pudding Bars

This dreamy layered rhubarb dessert is everything you want in a no-fuss, crowd-pleasing summer treat. With a crisp graham cracker crust, tangy rhubarb-strawberry filling, and clouds of vanilla pudding and whipped cream, it checks all the right boxes. Marshmallows melt into the warm rhubarb for an unexpected twist, while the creamy pudding layer is light but rich — truly irresistible! Whether you’re hosting a backyard BBQ, attending a potluck, or just need a reason to dig into something nostalgic and comforting, this dish delivers. And best of all, it can be made ahead and chilled until ready to serve, making it both convenient and totally crave-worthy.

Full recipe:

Ingredients:

Graham Cracker Crust Layer

• 1½ cups finely crushed graham cracker crumbs (about 1 sleeve of graham crackers)

• 3 tablespoons granulated sugar

• 6 tablespoons salted butter, melted

Rhubarb Layer

• 4 cups fresh or frozen rhubarb, chopped

• 1 cup granulated sugar

• 3 tablespoons cornstarch

• 1 (3-ounce) box strawberry Jell-O

• 1/3 cup water

• 2 cups mini marshmallows

Pudding Layer

• 2 (3.4-ounce) boxes vanilla instant pudding mix

• 3 cups cold milk

• 1 cup heavy cream

• 1/4 cup powdered sugar

Directions:

1. Preheat oven to 350°F (175°C).

2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well. Reserve 1/4 cup for topping.

3. Press the remaining mixture into a 9×13-inch pan and bake for 8–10 minutes. Cool.

4. For the rhubarb layer, combine chopped rhubarb, sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring often, until rhubarb softens and mixture thickens (about 5–7 minutes).

5. Remove from heat, stir in strawberry Jell-O, then pour over the crust.

6. Immediately sprinkle marshmallows on top. Chill in the fridge for 1 hour.

7. In a large bowl, whisk milk and vanilla pudding mix for 2 minutes. Let stand for 5 minutes.

8. In another bowl, beat heavy cream with powdered sugar until soft peaks form.

9. Fold pudding into whipped cream. Spread over the chilled rhubarb layer.

10. Top with reserved graham cracker crumbs. Chill at least 2 more hours before slicing.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 3 hours (includes chilling time)
Kcal: 320 kcal | Servings: 12 servings

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The Story Behind This Layered Rhubarb Pudding Dessert

This Layered Rhubarb Pudding Dessert is more than just a treat—it’s a nostalgic hug on a plate. Rooted in the Midwest’s love for rhubarb and no-bake desserts, this dish has become a staple at summer picnics, potlucks, and family gatherings. Its origins trace back to old-fashioned rhubarb bars and Jello desserts popularized in the 60s and 70s, but this version has been modernized with a creamy pudding layer and a homemade graham cracker crust that balances rustic simplicity with indulgent creaminess.

Many rhubarb desserts lean heavily on strawberries, but in this recipe, rhubarb is the star. It gets a touch of sweetness from strawberry-flavored gelatin, but the tartness still shines through—giving the dessert its signature bright, zingy flavor that sets it apart from overly sugary counterparts.

Why This Recipe Is a Must-Try

There’s something magical about this dessert’s layering. It starts with a crisp and buttery graham cracker crust, moves into a jammy, tangy rhubarb filling, fluffs up with marshmallows, and finishes with a cloud of vanilla pudding folded into real whipped cream. Each bite offers a balance of texture and flavor: crunchy, soft, sweet, and tart—all in one.

And the best part? It’s practically no-bake. That makes it perfect for warmer weather when you want something refreshing and light, but don’t want to turn on the oven for hours.

Here’s why it belongs in your dessert rotation:

• Unique flavor combination – Rhubarb’s tart edge meets the comfort of pudding and cream.
• Easy to make ahead – It chills beautifully and can be prepped a day in advance.
• Potluck perfection – Feeds a crowd and travels well in a 9×13 pan.
• Customizable – Switch the jello, pudding, or even the crust for your own twist.

What Makes Rhubarb So Special?

Rhubarb is one of those ingredients that’s underused and often misunderstood. Technically a vegetable, rhubarb acts like a fruit in desserts and brings an unbeatable tartness that balances well with sugar and creamy textures. It grows in cooler climates and is one of the first fresh produce items available in early spring—making it a seasonal favorite for baking enthusiasts.

Fresh rhubarb has a vivid pink or green hue and a slightly sour bite that softens when cooked with sugar. Its uniqueness lies in how it adds contrast to sweet desserts. Think of it as the citrus of the garden—bold, bright, and full of character.

Tips for Making the Perfect Layered Rhubarb Pudding Dessert

Even though this dessert is beginner-friendly, a few pro tips can help you master it on the first try:

• Use fresh rhubarb when in season – It holds its shape and flavor better than frozen. But frozen rhubarb will still work—just thaw and drain it first.
• Don’t skip the chilling time – The layers need time to firm up. For best results, chill the rhubarb layer for an hour before adding the pudding layer.
• Whip your own cream if possible – Homemade whipped cream adds freshness and flavor compared to store-bought alternatives.
• Reserve some crust crumbs – That sprinkle of graham crumbs on top not only looks pretty but adds extra texture.

How to Customize the Recipe

This dessert is surprisingly versatile. Here are a few fun ways to adapt it based on your taste or pantry:

• Swap the Jello – Peach, raspberry, or cherry Jello can pair beautifully with rhubarb or with other fruit variations.
• Try different crusts – Nilla Wafers, Biscoff cookies, or Golden Oreos make excellent substitutes for the graham cracker base.
• Use cheesecake pudding – For a tangier twist, swap vanilla pudding for cheesecake flavor.
• Add a fruit mix-in – Stir in strawberries or raspberries to the rhubarb layer for more complexity.

Perfect for Every Occasion

Whether you’re celebrating a family birthday, heading to a picnic, or simply want a chilled dessert to enjoy on the patio, this recipe fits the bill. It’s both casual and elegant enough for a baby shower, a Fourth of July barbecue, or a cozy weekend treat. You can cut it into neat squares for presentation or serve it with a big spoon for a rustic, laid-back vibe.

What makes it especially great for gatherings is its ability to hold up for days in the fridge. You can make it ahead and not worry about last-minute prep. Plus, it travels well—just pop the pan in a cooler, and you’re set.

Nutrition Information and Dietary Notes

Each generous serving comes in at around 320 calories, making it a relatively light dessert compared to cakes or pies. The whipped cream can be swapped for a light version or even a plant-based whip if you’re serving dairy-sensitive guests.

For gluten-free options, use a gluten-free graham cracker substitute for the crust. And while rhubarb is naturally low in sugar and high in fiber, this recipe balances health and indulgence beautifully—making it a sweet treat that still feels wholesome.

A Recipe That Bridges Generations

This dessert is one of those dishes that brings everyone to the table. Older generations recognize it from church potlucks and family cookbooks, while younger eaters love it for its vibrant color and creamy textures. It’s simple enough to make with kids, yet nostalgic enough to remind grandma of her own family recipes.

Whether you grew up on rhubarb or are just discovering it for the first time, this dish serves as a culinary bridge. It’s comfort food—but with a punch of brightness that keeps things interesting.

Pairings and Serving Suggestions

While this dessert is wonderful on its own, you can make the experience even more delightful with a few thoughtful pairings:

• Serve with tea or iced coffee – The sweetness complements mild beverages.
• Add fresh berries on top – A few raspberries or strawberries add color and contrast.
• Drizzle with berry coulis – For a fancy dinner party, a light berry sauce adds elegance.

If serving at a party, consider layering the dessert in individual cups for easy, mess-free portions. It’s a great option for events where people are mingling or eating buffet-style.

Storing and Freezing

This dessert is best kept refrigerated and will stay fresh for up to 5 days. The flavors meld and improve as it sits, making it an ideal make-ahead option. Freezing is not recommended because the pudding and whipped cream layer may separate or become watery after thawing.

Always store it in an airtight container or cover the pan tightly with foil or plastic wrap to preserve freshness and prevent fridge odors from seeping in.

Conclusion

There’s a reason why this Layered Rhubarb Pudding Dessert has stood the test of time and continues to appear on potluck tables across the country. It’s the perfect mix of sweet and tart, creamy and crunchy, nostalgic and modern. Simple, yet full of flavor, it transforms humble ingredients into a show-stopping dessert. So whether you’re a seasoned rhubarb fan or a curious newcomer, give this layered delight a try. One bite, and it might just become your new seasonal favorite.