Rhubarb Coconut Cream Pie Bars

These Rhubarb Coconut Cream Pie Bars are a sweet and tangy layered dessert that I love pulling out for spring and summer gatherings. With a buttery graham cracker crust, a vibrant rhubarb compote, and a silky coconut cream topping, every bite is a balance of texture and flavor. It’s one of those desserts that feels indulgent but comes together with minimal fuss.

Why You’ll Love This Recipe

I enjoy making these bars because they hit so many delicious notes—creamy, crunchy, tart, and tropical. The graham cracker crust is buttery and crisp, the rhubarb brings brightness, and the coconut cream is smooth and dreamy. They’re easy to slice and serve, making them perfect for potlucks, parties, or anytime I want a make-ahead dessert that looks as good as it tastes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the rhubarb layer:

• 2 cups chopped rhubarb
• 1/4 cup sugar
• 1 tablespoon lemon juice

For the coconut cream filling:

• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 (3.4 oz) package instant coconut cream pudding mix
• 1 1/2 cups cold milk
• 1 (8 oz) tub whipped topping

Directions

1. Make the Crust:
   I mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined. Then I press the mixture into the bottom of a 9×9-inch baking dish, packing it tightly to form a solid base. I set it aside while I work on the filling.
2. Cook the Rhubarb Layer:
   In a small saucepan, I combine the chopped rhubarb, sugar, and lemon juice. I cook it over medium heat until the rhubarb breaks down and the mixture thickens slightly. Once it’s done, I let it cool completely before layering it on.
3. Prepare the Coconut Cream Filling:
   In a large bowl, I beat the softened cream cheese with powdered sugar until it’s smooth and creamy. In a separate bowl, I whisk together the coconut cream pudding mix and cold milk until thick, then gently fold in the whipped topping. I combine everything into a light, fluffy filling.
4. Assemble the Bars:
   Once the rhubarb layer has cooled, I spread it evenly over the crust. Then I pour the coconut cream filling on top, smoothing it with a spatula.
5. Chill:
   I refrigerate the entire pan for at least 4 hours—overnight is even better—so everything sets up nicely.
6. Serve:
   I slice the chilled bars and serve them cold. They hold their shape and are perfect for warm days.

Servings and timing

This recipe makes about 9–12 bars depending on how large I cut them.
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 4 hours
Total time: About 4 hours and 30 minutes

Variations

I like to toast shredded coconut and sprinkle it on top for extra crunch and a hint of nuttiness. When rhubarb’s out of season, I’ve swapped in mango or pineapple to keep that tropical flavor going. Sometimes I use crushed shortbread cookies instead of graham crackers for a slightly richer crust.

Storage/Reheating

I store the bars in an airtight container in the fridge for up to 5 days. They’re best served cold, so I don’t reheat them. If I’m prepping ahead for an event, I assemble them a day in advance so they’re perfectly chilled and set when I’m ready to serve.

FAQs

Can I use frozen rhubarb?

Yes, I use frozen rhubarb when fresh isn’t available. I just thaw it first and drain any excess liquid before cooking it down.

Can I use homemade whipped cream?

Absolutely. I’ve used homemade whipped cream instead of the tubbed kind—just make sure it’s stable enough to fold into the pudding mix.

Do these bars freeze well?

I don’t recommend freezing them because the texture of the pudding and cream cheese layer can change after thawing.

Can I make this dairy-free?

Yes, I’ve made it with dairy-free cream cheese, plant-based milk, and coconut-based whipped topping. The results are still delicious.

What can I use instead of coconut cream pudding?

If I can’t find coconut cream pudding, I use vanilla pudding and add 1/2 teaspoon of coconut extract for similar flavor.

Conclusion

These Rhubarb Coconut Cream Pie Bars are one of my favorite chilled desserts when I want something fruity, creamy, and crowd-pleasing. They’re easy to prep, fun to customize, and always a hit when I bring them to gatherings. With just a bit of patience while they chill, I end up with a beautiful layered treat that tastes like summer in every bite.

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