These Rhubarb Pudding Bars offer the perfect balance of sweet and tart flavors, showcasing the unique taste of rhubarb in a delicious dessert. With a buttery crust, a tangy rhubarb layer, a creamy pudding filling, and a light topping of whipped cream, these bars are sure to impress at any gathering or as a treat for yourself!
Ingredients
For the crust:
1 ½ cups all-purpose flour
½ cup powdered sugar
¾ cup unsalted butter, cold and cubed
For the rhubarb layer:
3 cups fresh rhubarb, diced
1 cup granulated sugar
3 tbsp cornstarch
1 cup water
For the pudding layer:
2 cups milk
1 package (3.4 oz) instant vanilla pudding mix
For the topping:
1 cup whipped cream or whipped topping
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Crust Preheat your oven to 350°F (175°C). In a mixing bowl, I combine the flour and powdered sugar, then cut in the cold butter with a pastry cutter or my fingers until the mixture resembles coarse crumbs. I press the mixture into the bottom of a greased 9×13-inch baking pan and bake for 15-20 minutes, or until lightly golden. Afterward, I let it cool completely.
Make the Rhubarb Layer In a medium saucepan, I combine the rhubarb, sugar, cornstarch, and water. I cook it over medium heat, stirring constantly, until the mixture thickens and the rhubarb softens (about 8-10 minutes). Once it’s done, I let it cool slightly before spreading it evenly over the cooled crust.
Prepare the Pudding Layer In a bowl, I whisk together the milk and instant vanilla pudding mix until it thickens, which takes about 2 minutes. I spread the pudding mixture over the rhubarb layer.
Add the Topping Next, I spread the whipped cream or whipped topping evenly over the pudding layer.
Chill and Serve I refrigerate the bars for at least 2 hours, or until they’re fully set. After chilling, I slice them into squares and serve chilled.
Servings and Timing
This recipe makes about 12 servings. The total prep time is roughly 45 minutes, with an additional 2 hours for chilling in the fridge.
Variations
Add Strawberries: For a sweeter flavor, I sometimes add a few strawberries to the rhubarb layer.
Crunchy Topping: If I want to make it extra indulgent, I sprinkle some crushed graham crackers or toasted coconut on top.
Different Fruit: I’ve also tried swapping out rhubarb for other fruits like apples or peaches for a different twist!
Storage/Reheating
To store the bars, I keep them covered in the refrigerator for up to 3-4 days. If I need to, I simply take them out and serve them cold again—there’s no need for reheating, as they taste best chilled.
FAQs
Can I use frozen rhubarb instead of fresh?
Yes, you can! If using frozen rhubarb, just make sure to thaw and drain it well before using it in the recipe.
How do I know when the rhubarb layer is done cooking?
The rhubarb mixture should thicken up, and the rhubarb pieces should be tender but not mushy. This usually takes about 8-10 minutes on medium heat.
Can I use regular pudding mix instead of instant?
I prefer using instant vanilla pudding mix for convenience, but if you only have regular pudding mix, you can still use it by cooking it according to package instructions before spreading it over the rhubarb.
How can I make this recipe dairy-free?
To make it dairy-free, you can substitute the milk with a plant-based alternative, such as almond or oat milk, and swap the butter for a dairy-free margarine.
Can I make the crust ahead of time?
Yes, you can make the crust ahead of time. Just bake it and store it in an airtight container at room temperature for up to 2 days before adding the other layers.
Conclusion
Rhubarb Pudding Bars are a delightful dessert that brings together a variety of textures and flavors in one treat. The crisp crust, sweet-tart rhubarb layer, creamy pudding filling, and fluffy whipped topping create a perfect combination. Whether you’re looking for something to serve at a gathering or just want a comforting homemade dessert, these bars are sure to please.
Recipe:
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Rhubarb Pudding Bars
These Rhubarb Pudding Bars are a sweet and tangy treat with a buttery crust, creamy pudding layer, and a refreshing rhubarb topping. Perfect for a spring or summer dessert, these easy-to-make bars are sure to impress with their delightful blend of textures and flavors. Whether you’re a fan of rhubarb or new to it, this dessert is a crowd-pleaser!
- Total Time: 2 hours 45 minutes (including chilling time)
- Yield: 12 servings
Ingredients
For the crust:
1 ½ cups all-purpose flour
½ cup powdered sugar
¾ cup unsalted butter, cold and cubed
For the rhubarb layer:
3 cups fresh rhubarb, diced
1 cup granulated sugar
3 tbsp cornstarch
1 cup water
For the pudding layer:
2 cups milk
1 package (3.4 oz) instant vanilla pudding mix
For the topping:
1 cup whipped cream or whipped topping
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). In a bowl, mix flour and powdered sugar. Cut in cold butter until the mixture resembles coarse crumbs. Press into a greased 9×13-inch baking pan and bake for 15-20 minutes, or until lightly golden. Let cool completely.
- Make the Rhubarb Layer: In a medium saucepan, combine rhubarb, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, for 8-10 minutes until thickened and rhubarb softens. Let cool slightly, then spread evenly over the cooled crust.
- Prepare the Pudding Layer: In a bowl, whisk together milk and pudding mix until thickened (about 2 minutes). Spread over the rhubarb layer.
- Add the Topping: Spread whipped cream evenly over the pudding layer.
- Chill and Serve: Refrigerate for at least 2 hours to set. Slice into squares and serve chilled.
Notes
Storage: Store in the refrigerator for up to 3-4 days. These bars taste best when served chilled, so there’s no need to reheat.
Variations: Add strawberries to the rhubarb layer for extra sweetness, or top with crushed graham crackers or toasted coconut for an added crunch. Swap rhubarb for other fruits like apples or peaches for a unique twist!
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 servings
