Luscious Strawberry Rhubarb Pudding Dessert Recipe
Use your rhubarb in this simple and heavenly Strawberry Rhubarb Pudding Dessert! So sweet, creamy, tart and crunchy all at the same time! Great for parties and potlucks! A new family favorite!
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This recipe was revised, photographed and updated 2/2022.
Happy hump day everyone! I'm so looking forward to the weekend!
I'm heading out for dinner and drinks with a couple friends to celebrate my birthday on Saturday and have an extra day off work on Monday. I just love those long weekends!
Today's recipe is so perfect for summertime and you can just about use any fruit combo. I used strawberry and rhubarb and it turned out phenomenal, but I bet others berries would be SO good too, especially cherries.
I just love graham cracker crust, the tartness of the rhubarb and the sweet, creamy pudding topping. I brought this to work with me when I made it, and everyone really liked it. We had the 9x13 pan gone pretty quickly.
This easy dessert is great for parties, BBQ's and potlucks, or if you're like my family, just because you're craving all things rhubarb!
Keep scrolling for tips, additional rhubarb recipes and more!
Thanks so much for supporting a small business and visiting our family owned blog 💕
What are the ingredients in this recipe?
- rhubarb
- strawberries
- granulated sugar
- butter
- cornstarch
- graham cracker crumbs
- instant vanilla pudding
- milk
- cool whip
- mini marshmallows
Scroll down to the printable recipe card for measurements and instructions!
Recipe tips:
- You can purchase graham cracker crumbs, or use a food processor or ziploc bag and rolling pin to crush crackers into crumbs.
More rhubarb recipes you might like:
- Baked Sticky Rhubarb Pudding
- Strawberry Rhubarb Cheesecake
- Rhubarb Cream Cake
- Rhubarb Mojito
- Glazed Rhubarb Strawberry Scones
- Rhubarb Pie
You can add or substitute with these ingredients:
- fresh raspberries, cherries or blueberries
- french vanilla instant pudding
- frozen rhubarb (thaw, drain excess liquid, use as directed)
Our favorite kitchen supplies used with this recipe:
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Recipes around this time in blog history....
One year ago:
- Tomato, Basil and Cucumber Orzo Salad
Two years ago:
- Rhubarb Dump Cake
I hope you enjoy this recipe as much as we did!
CLICK TO PIN THIS RECIPE FOR LATER
Yield 12 servings
Author Hot Eats and Cool Reads
Prep time
5 Min
Cook time
20 Min
Inactive time
1 Hour
Strawberry Rhubarb Pudding Dessert
Ingredients
- Fruit layer:
- 3 cups sliced rhubarb
- 3 cups sliced strawberries
- 1 cup granulated sugar
- 2 tablespoons butter
- 2 tablespoons cornstarch
- Crust:
- 2 cups crushed graham crackers
- 3/4 cup melted butter
- Pudding layer:
- 1 - 3.4 ounce box instant vanilla pudding
- 2 cups milk
- 1 - 8 ounce cool whip, thawed
- 1 cup mini marshmallows
- sliced strawberries or crushed graham crackers for garnish, optional
Instructions
- Preheat oven to 350 degrees.
- In a medium saucepan, cook the rhubarb, strawberries, sugar and butter over medium heat for 8-10 minutes, stirring often.
- Whisk in the cornstarch, cook for another 3-4 minutes until thickened. Remove from heat and cool completely.
- Meanwhile, combine the graham cracker crumbs and melted butter. Press into a 9x13 glass baking dish. Bake for 10 minutes. Remove from oven and cool completely.
- Make the vanilla pudding according to package directions using the 2 cups milk.
- When the fruit and crust are cooled, combine the prepared pudding, cool whip and mini marshmallows in a bowl.
- Spread the fruit mixture evenly onto the graham cracker crust and then spread the pudding mixture over top of that.
- Cover and refrigerate for 1 hour prior to serving.
- Cut into 12 squares and garnish with strawberries or graham cracker crumbs, if desired.
Notes:
You can purchase graham cracker crumbs, or use a food processor or ziploc bag and rolling pin to crush crackers into crumbs.
Nutrition Facts
Calories
384.42
Fat
19.04
Sat. Fat
11.35
Carbs
52.73
Fiber
1.91
Net carbs
50.24
Sugar
37.54
Protein
3.14
Sodium
311.75
Cholesterol
38.84
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You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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