Rhubarb And Pudding Bars

Directions

1. 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. 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. 3
   Top Crust: 1 1/4 c sugar, 1/2 c butter, 1 c flour. Mix and sprinkle on top of rhubarb filling.
4. 4
   Bake at 350 for 40 minutes. May not brown over completely. Cool completely before next step.
5. 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. 6
   Store in refrigerator to keep pudding and cool whip set.