Rhubarb And Pudding Bars

1. 1

   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.

2. 2

   Filling: 4 c rhubarb, 1 tsp cinnamon, 1 1/2 c sugar. Mix until rhubarb is well coated, and put on top of crust.

3. 3

   Top Crust: 1 1/4 c sugar, 1/2 c butter, 1 c flour. Mix and sprinkle on top of rhubarb filling.

4. 4

   Bake at 350 for 40 minutes. May not brown over completely. Cool completely before next step.

5. 5

   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.

6. 6

   Store in refrigerator to keep pudding and cool whip set.

* Per serving · 4 servings · Values may vary.

No additional tips available.