Rhubarb And Pudding Bars

• 2 1/4 cups flour, divided
• 3 cups sugar, divided (a little more than 3)
• 1 cup butter, divided
• 4 cups fresh rhubarb
• 1 teaspoon cinnamon
• 2 (3 1/2 ounce) boxes instant vanilla pudding
• 2 cups milk
• 8 ounces Cool Whip

1. Crust: 1 1/4 c flour, 1/3 c sugar, 1/2 c butter. Mix like a pie crust and pat into greased 9x13 pan.
2. Filling: 4 c rhubarb, 1 tsp cinnamon, 1 1/2 c sugar. Mix until rhubarb is well coated, and put on top of crust.
3. Top Crust: 1 1/4 c sugar, 1/2 c butter, 1 c flour. Mix and sprinkle on top of rhubarb filling.
4. Bake at 350 for 40 minutes. May not brown over completely. Cool completely before next step.
5. Topping (best to wait until day of serving to add this part): Mix 2 cups milk with 2 packages instant vanilla pudding. When set, pour over bars. Then top with a container of Cool Whip.
6. Store in refrigerator to keep pudding and cool whip set.

flour, sugar, butter, fresh rhubarb, cinnamon, instant vanilla pudding, milk

Taken from www.food.com/recipe/rhubarb-and-pudding-bars-427370 (may not work)