Layered Rhubarb Pudding Dessert

If you grew up in a small town—or even just attended your fair share of church potlucks and summer picnics—you probably remember that one dish that always disappeared first. You know the one: a chilled, layered dessert that tasted like summer and comfort in every bite. That’s exactly what this Layered Rhubarb Pudding Dessert is. It’s tart, sweet, creamy, and crunchy all at once—with a whisper of nostalgia in every spoonful.

I remember the first time I tried something like this was at a family reunion, served in one of those old glass casserole dishes, tucked between trays of deviled eggs and ham sandwiches. I took one bite and instantly wanted to know who made it and how soon they could give me the recipe. It’s the kind of dessert that turns heads and starts conversations, not to mention it’s one of the easiest ways to introduce someone to rhubarb—especially those who think they don’t like it.

This recipe is layered perfection. It starts with a classic buttery graham cracker crust, followed by a tangy rhubarb-strawberry layer with just the right amount of sweetness, and then topped off with a creamy, dreamy vanilla pudding-whipped topping. And if that wasn’t enough, mini marshmallows melt ever so slightly between the layers, adding an unexpected—but delightful—touch of softness.

Let’s get started with the first part of this beautiful and utterly delicious dessert!

this recipe

Ingredients You’ll Need

For the Crust

• 1 ½ cups finely crushed graham cracker crumbs

• 3 tablespoons granulated sugar

• 6 tablespoons salted butter, melted

For the Rhubarb Layer

• 4 cups chopped fresh or frozen rhubarb

• 1 cup granulated sugar

• 3 tablespoons cornstarch

• 1 (3-ounce) box strawberry-flavored gelatin mix

• ⅓ cup water

• 2 cups mini marshmallows

For the Pudding Topping

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

• 3 cups cold milk

• 1 cup heavy cream

• ¼ cup powdered sugar

STEP 1: PREP THE CRUST

First things first: preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted salted butter. This mixture should hold together slightly when pressed between your fingers. Set aside about ¼ cup of the mixture—this will be used later as a crumbly topping to finish off the dessert.

Now, take the remaining graham cracker mixture and press it firmly into the bottom of your prepared baking dish. Use the back of a spoon or the bottom of a flat measuring cup to really compact it so it bakes into a nice, solid base.

Pop it into the oven and bake for 8 to 10 minutes, just until it’s set and lightly golden. Let the crust cool completely before adding the next layer—you don’t want your rhubarb filling melting into it prematurely!

STEP 2: MAKE THE RHUBARB-STRAWBERRY LAYER

While the crust is cooling, it’s time to whip up the real star of this dessert: that tart, jammy rhubarb layer that’s kissed with strawberry flavor.

In a medium saucepan, combine the chopped rhubarb, granulated sugar, and cornstarch, along with ⅓ cup of water. Heat the mixture over medium, stirring regularly, until the rhubarb softens and the liquid thickens to a jam-like consistency. This usually takes 5 to 7 minutes, depending on the size of your rhubarb chunks.

Once the mixture has thickened and the rhubarb is tender, remove the pan from the heat and stir in the strawberry-flavored gelatin mix until it completely dissolves. This not only adds flavor but gives that vibrant, rosy hue we all love in a rhubarb dessert.

Pour the warm rhubarb mixture evenly over your cooled crust.

Immediately scatter 2 cups of mini marshmallows across the surface while it’s still warm. They’ll begin to melt just slightly, fusing into the rhubarb layer and creating that subtle, pillowy texture that makes this dessert so unique.

Transfer the whole dish to the fridge and let it chill for at least one hour, or until the rhubarb layer is completely set and cool to the touch.

Now that our buttery crust is baked and the fruity rhubarb layer is perfectly chilled and set, it’s time to bring it all together with the final flourish—a light, fluffy, and sweet pudding topping that pulls every bite together. This part is honestly my favorite, because that creamy top layer makes the dessert feel indulgent without being too heavy. And yes, it’s every bit as good as it sounds!

This topping is made with a simple blend of instant vanilla pudding and freshly whipped cream, giving it a silky-smooth texture that complements the tartness of the rhubarb like a dream. It’s also the perfect contrast to the chewy marshmallows tucked underneath.

Let’s get right back into it and finish assembling this crowd-pleasing dessert.

STEP 3: MAKE THE PUDDING-WHIPPED TOPPING

In a large bowl, whisk together 2 boxes of instant vanilla pudding mix with 3 cups of cold milk. Be sure to use cold milk straight from the fridge—this helps the pudding set up properly and quickly. Whisk for about 2 minutes until everything is smooth and starting to thicken.

Let the pudding sit for a few minutes while you make the whipped cream. It should firm up just a bit but still be soft enough to fold.

In a separate bowl, add 1 cup of heavy cream and ¼ cup powdered sugar, then beat until soft peaks form. This means the whipped cream holds its shape but still has a soft, fluffy texture when you lift the beaters.

Now, gently fold the whipped cream into the semi-set pudding. Use a spatula to combine them slowly—this keeps the mixture airy and prevents it from deflating. What you’re left with is a luscious, cloud-like topping that’s rich without being too sweet.

STEP 4: ASSEMBLE THE FINAL LAYER

Remove the chilled dish from the fridge and carefully spread the pudding-whipped cream mixture over the set rhubarb and marshmallow layer. Try to spread it evenly all the way to the edges to seal in that fruity middle layer.

Once that’s done, take the reserved ¼ cup of graham cracker crumbs from earlier and sprinkle them across the top. This not only adds a little crunch and texture, but also gives the finished dessert that beautiful, bakery-style look.

Now, it’s time for the final—and arguably most important—step: chill it again.

Cover the dish loosely and refrigerate for at least two more hours, or until the top layer has fully set. If you can make it the night before, even better! The extra chill time helps the flavors meld, the layers firm up beautifully, and makes slicing a whole lot easier.

Helpful Tips & Variations

This dessert is already a showstopper, but here are a few easy tips and fun tweaks you can try:

• Let the layers set fully: Chilling between layers isn’t optional—it’s essential. It helps create clean, defined slices and keeps the textures from blending too much.

• Add color: If your rhubarb looks a bit pale after cooking, a drop or two of red food coloring can brighten it up without changing the taste.

• Swap the gelatin flavor: Strawberry is classic, but feel free to try raspberry, cherry, or even a mixed berry gelatin for a different fruity twist.

• Use different crusts: Graham crackers are perfect, but crushed vanilla wafers or even shortbread cookies make a delicious crust base too.

• Frozen rhubarb works great: No need to wait for rhubarb season! Just thaw and drain frozen rhubarb before using.