Strawberry Rhubarb Pudding Dessert

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!

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This post was updated 3/2025.

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Shopping list:

• rhubarb
• strawberries
• granulated sugar
• butter
• corn starch
• graham cracker crumbs
• instant vanilla pudding
• milk
• cool whip
• mini marshmallows

Happy Hump Day, everyone! I’m already counting down to the weekend!  

I’m celebrating my birthday on Saturday with dinner and drinks with a couple of friends, plus I have an extra day off on Monday. I love a long weekend!  

Today’s recipe is perfect for summer, and you can mix and match just about any fruit combination. I used strawberries and rhubarb, and it turned out phenomenal! I bet other berries, especially cherries, would be amazing too.  

There’s just something about a graham cracker crust, the tartness of rhubarb, and a sweet, creamy pudding topping that makes this dessert irresistible. I brought a pan to work, and it disappeared fast.  

This easy dessert is perfect for parties, BBQs, and potlucks, or if you’re like my family, just because you’re craving all things rhubarb!

If you LOVE rhubarb, then try my Sticky Rhubarb Pudding or Rhubarb Coffee Cake!

Strawberries are such a favorite at my house too! If you need some more strawberry dessert recipes, check out Strawberry Pie Bars or Strawberry Crunch Cookies!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• You can purchase graham cracker crumbs, or use a food processor or ziploc bag and rolling pin to crush crackers into crumbs.

• Try using fresh raspberries, cherries or blueberries instead of strawberries or use cheesecake or french vanilla instant pudding instead of vanilla.

• This recipe can be made with frozen rhubarb. Thaw the rhubarb, drain excess liquid, then use as directed.

• This recipe can be covered and refrigerated for up to three days.

Our favorite kitchen equipment and supplies used with this recipe:

• Epicurean cutting board
• Amazon Basics Knife Set
• OXO measuring cups
• Pyrex baking dish

Yield 12 servings

Author Hot Eats and Cool Reads

Prep time

5 Min

Cook time

20 Min

Inactive time

1 Hour

Total time

1 H & 25 M

Strawberry Rhubarb Pudding Dessert

Ingredients

• Fruit layer:
• 3 cups sliced rhubarb
• 3 cups sliced strawberries
• 1 cup granulated sugar
• 2 tablespoons butter
• 2 tablespoons corn starch
• 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

1. Preheat oven to 350 degrees F.
2. In a medium saucepan, cook the rhubarb, strawberries, sugar and butter over medium heat for 8-10 minutes, stirring often.
3. Whisk in the corn starch, cook for another 3-4 minutes until thickened. Remove from heat and cool completely.
4. 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.
5. Make the vanilla pudding according to package directions using the 2 cups milk.
6. When the fruit and crust are cooled, combine the prepared pudding, cool whip and mini marshmallows in a bowl.
7. Spread the fruit mixture evenly onto the graham cracker crust and then spread the pudding mixture over top of that.
8. Cover and refrigerate for 1 hour prior to serving.
9. Cut into 12 squares and garnish with strawberries or graham cracker crumbs, if desired.

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

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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