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Rhubarb Coconut Cream Pie Bars

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These Rhubarb Coconut Cream Pie Bars are a fruity, no-bake dessert with a buttery graham cracker crust, tangy rhubarb layer, and smooth coconut cream topping. Easy to make ahead and perfect for summer parties or chilled potluck treats.

Ingredients

  • 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) box instant coconut cream pudding mix
  • 1 1/2 cups cold milk
  • 1 (8 oz) tub whipped topping

Instructions

  1. Mix graham cracker crumbs, sugar, and melted butter. Press into a 9×9-inch dish to form the crust and set aside.
  2. In a saucepan over medium heat, cook rhubarb, sugar, and lemon juice until softened and thickened. Let cool completely.
  3. Beat cream cheese and powdered sugar until smooth. In a separate bowl, whisk pudding mix with milk until thickened, then fold in whipped topping. Combine with the cream cheese mixture.
  4. Spread the cooled rhubarb mixture evenly over the crust.
  5. Top with the coconut cream filling and smooth out the surface.
  6. Chill for at least 4 hours or overnight before slicing into bars and serving cold.

Notes

  • Top with toasted shredded coconut for added texture and flavor.
  • Substitute mango or pineapple for rhubarb if out of season.
  • Use crushed shortbread cookies for a richer crust alternative.
  • Keep refrigerated and do not freeze to preserve texture.
  • Replace whipped topping with homemade whipped cream if preferred.
  • Make dairy-free using dairy-free cream cheese, milk, and whipped topping.
  • If coconut pudding is unavailable, use vanilla pudding and 1/2 tsp coconut extract.

Nutrition

Find it online: https://recipesbyliza.com/rhubarb-coconut-cream-pie-bars/