Name: Rhubarb Pudding Bars
Prep time: 20 min
Cook time: 55 min
Total time: PT-491674H20M51S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/4 cup granulated sugar; 1/2 cup unsalted butter, cold and cubed; 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; 1 package (3.4 oz) instant vanilla pudding mix; 2 cups cold milk; 1 cup heavy cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract

Why You’ll Love Rhubarb Pudding Bars Recipe

Rhubarb Pudding Bars are the perfect balance of tangy and sweet. The contrast between the tart rhubarb and creamy vanilla pudding makes each bite irresistible. This dessert is great for making ahead, and the layered presentation makes it look as impressive as it tastes. It’s a great way to use fresh rhubarb during its season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

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 flour and sugar. Cut in the butter until the mixture resembles coarse crumbs.
Press the mixture into the bottom of the baking dish.
Bake for 15 minutes, or until lightly golden. Let cool slightly.

For the Filling:

In a large bowl, combine rhubarb, sugar, flour, eggs, and vanilla extract. Mix until fully blended.
Pour the rhubarb filling over the cooled crust.
Bake for 35–40 minutes, or until the filling is set. Let cool completely.

For the Pudding Layer:

In a bowl, whisk together pudding mix and cold milk until smooth.
Let the mixture sit for 5 minutes to thicken, then spread over the cooled rhubarb layer.
Refrigerate for about 1 hour until set.

For the Topping:

In a bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread the whipped cream evenly over the pudding layer.
Refrigerate for at least 4 hours or overnight before serving.

Servings and timing

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes (plus chilling)
Servings: 12 servings
Calories: 320 kcal per serving

Variations

Strawberry Rhubarb: Add 1 cup chopped strawberries to the rhubarb layer for a fruitier twist.
Gluten-Free: Use a gluten-free flour blend for the crust and filling to make this dessert gluten-free.
Lemon Pudding: Swap the vanilla pudding for lemon pudding for a citrusy variation.
Nut Crust: Add 1/2 cup finely chopped pecans or walnuts to the crust for extra crunch.
Coconut Whipped Cream: Use coconut cream instead of heavy cream for a dairy-free topping.

Storage/Reheating

Store Rhubarb Pudding Bars in the refrigerator in an airtight container for up to 4 days. These bars are best served cold and do not require reheating. Freezing is not recommended as the pudding and whipped cream layers may separate when thawed.

FAQs

What does rhubarb taste like?

Rhubarb has a tart, slightly sour flavor that pairs well with sweet ingredients in desserts.

Can I use frozen rhubarb?

Yes, just thaw and drain it well before using to avoid excess moisture in the filling.

Do I need to peel rhubarb before using it?

No, there’s no need to peel rhubarb. Just wash it well and chop into pieces.

Can I make this dessert ahead of time?

Yes, it’s actually best when made a day ahead so the layers can set properly.

What type of pudding should I use?

Use instant vanilla pudding for best results. Cook-and-serve pudding won’t set the same way.

Can I use a different fruit instead of rhubarb?

Yes, you can substitute chopped apples, strawberries, or raspberries if you prefer.

How do I know when the filling is set?

The filling should no longer jiggle in the center and will have a lightly golden top.

Can I make this recipe dairy-free?

You can try dairy-free butter alternatives, plant-based milk for the pudding, and coconut whipped cream for the topping.

What size baking dish should I use?

A standard 9×13 inch baking dish works best for even layers.

Is this dessert overly sweet?

Despite the sugar, the tartness of rhubarb balances the flavor, making it pleasantly sweet but not overwhelming.

Conclusion

Rhubarb Pudding Bars are a deliciously refreshing treat with layers of flavor and texture. From the buttery crust to the airy whipped topping, each bite offers a satisfying mix of tart and sweet. This easy-to-make dessert is perfect for celebrations, potlucks, or whenever you want to enjoy the bright, tangy taste of rhubarb.