Rhubarb Rumble Pie or Bars

Rhubarb Rumble Pie or Bars

jadaripley 0

"This is the best cold rhubarb dessert recipe I've found, and it's so easy. I have to give thanks to Nikki for adapting this recipe! Even my son who dislikes rhubarb loves this one. Adapted from the diabetic/diet version (Rhubarb Rumble). I like to make this in an 11x7-inch (2-quart) glass pan, making my own graham cracker crust. The addition of fresh strawberries adds an extra layer of lusciousness. It ends up being a very PRETTY IN PINK dessert. The hard part is waiting for it to chill."

Ingredients 1 h 20 m {{adjustedServings}} servings 226 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine rhubarb and strawberry gelatin mix in a large microwave-safe glass bowl. Cover bowl and cook rhubarb mixture on high until rhubarb is very soft and has cooked down into threads, 6 to 8 minutes. Stir every 2 minutes. Let mixture cool.
  2. Stir skim milk and vanilla pudding mix in a bowl until moistened. Beat with an electric mixer on low speed until thickened, about 2 minutes; stir cooled rhubarb mixture into pudding mixture.
  3. Spread strawberry slices into the bottom of prepared graham cracker crust. Spoon rhubarb pudding mixture over strawberries and refrigerate dessert until firm, about 1 hour.
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  • Cook's Note:
  • Any of the following pan sizes would work if making own crust: 6-cup baking dish or pan; 13x10-inch rectangular pan; 13x8-inch rectangular pan; 9x12-inch rectangular pan; 9x9-inch square pan; deep-dish or regular 10-inch round pie plate.
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Reviews 4

  1. 4 Ratings


Sprinkle/pour Jello PACKET on top of cut Rhubarb **DO NOT make jello per packet instructions** The Rhubarb has all the water in it you will need!! Stir frequently per instruction.


It sounded like a good idea, but too many things went wrong for me... like, I never noticed that it called for a "1 oz." pkg. of vanilla pudding mix. OK. I'm not sure if that is supposed to be 3.5 oz or 6 oz. pkg. The whole microwave process didn't work for me. I ended up having to cook the rhubarb on the stove. It might taste OK, but for something that is supposed to be simple, I'd rather have it work right the first time without dirtying so many dishes trying to get it to just work.


I'll start by saying the taste is great. The problem I had was with the directions. I wound up with strawberry rhubarb soup in a graham cracker pie crust. I cooked the rhubarb with the Jello in the microwave with 2 cups of water as stated on the Jello package. Should I have used only 1 cup of water...or no water? Also, I used the Keebler extra large (10") graham cracker pie crust and had too much filling. I would really appreciate clarification on the jello - water ratio as the pie is really tasty and I would make it again with an adjusted recipe.