By This Rhubarb Pudding Bars balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Rhubarb Pudding Bars captures the essence of desserts|puddings & mousses while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Rhubarb Pudding Bars becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Crust:
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
For the Filling:
3 cups chopped fresh rhubarb
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 large eggs
1/2 teaspoon vanilla extract
For the Pudding Layer:
1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
For the Topping:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
PREPARATION STEPS
For the Crust:
Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper.
In a medium bowl, combine 1 cup flour and 1/4 cup granulated sugar. Cut in the butter until the mixture resembles coarse crumbs. Press into the bottom of the prepared baking dish.
Bake for 15 minutes, or until lightly golden. Remove from oven and let cool slightly.
For the Filling:
In a large bowl, mix together the chopped rhubarb, 1 1/2 cups granulated sugar, 1/4 cup flour, eggs, and 1/2 teaspoon vanilla extract until well combined.
Pour the rhubarb mixture over the cooled crust. Return to the oven and bake for 35-40 minutes, or until the filling is set. Let cool completely.
For the Pudding Layer:
In a medium bowl, whisk together the vanilla pudding mix and cold milk until smooth. Let sit for 5 minutes to thicken.
Spread the pudding layer over the cooled rhubarb layer. Refrigerate until set, about 1 hour.
For the Topping:
In a large bowl, beat the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
Spread the whipped cream over the pudding layer. Refrigerate for at least 4 hours, or overnight, before serving.
Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes plus chilling
Kcal: 320 kcal per serving | Servings: 12
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
