Why You’ll Love Rhubarb Pudding Bars Recipe

These bars are a fantastic twist on classic rhubarb desserts. The tart rhubarb balances perfectly with the sweet pudding and whipped cream layers, while the buttery crust adds a firm, cookie-like base. They’re layered, flavorful, and visually appealing, making them perfect for potlucks, holidays, or family dinners. Plus, they’re made with easy-to-find ingredients and require no fancy equipment.

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

For the Filling:

In a large bowl, mix together rhubarb, granulated sugar, flour, eggs, and vanilla extract until well combined.
Pour over the cooled crust and return to the oven. Bake for 35–40 minutes or until the filling is set. Cool completely.

For the Pudding Layer:

Whisk the vanilla pudding mix with cold milk until smooth. Let thicken for 5 minutes.
Spread over the cooled rhubarb layer and refrigerate for 1 hour until set.

For the Topping:

Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream over the pudding layer and refrigerate for at least 4 hours or overnight before serving.

Servings and timing

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

Variations

Strawberry-Rhubarb: Substitute 1 cup of rhubarb with fresh chopped strawberries for a fruitier twist.
Lemon Pudding Layer: Replace vanilla pudding with lemon pudding mix for a zesty variation.
Nut Crust: Add 1/4 cup chopped pecans or walnuts to the crust for extra crunch.
Coconut Topping: Sprinkle toasted coconut on top of the whipped cream for a tropical touch.
Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour for a GF version.

Storage/Reheating

Store Rhubarb Pudding Bars covered in the refrigerator for up to 4 days. For best texture, serve chilled. These bars do not freeze well due to the pudding and whipped cream layers, which can separate upon thawing. Avoid reheating, as this dessert is meant to be served cold.

FAQs

What does rhubarb taste like?

Rhubarb has a tart, tangy flavor similar to sour green apples. It pairs well with sweet ingredients like sugar and vanilla.

Can I use frozen rhubarb?

Yes, just make sure to thaw and drain the rhubarb well before using to prevent excess moisture.

Can I make this dessert ahead of time?

Absolutely. It actually tastes better when made a day ahead, as the layers set perfectly in the fridge.

Is it possible to use cooked rhubarb instead of fresh?

Fresh rhubarb is best for texture, but you can use stewed rhubarb if you reduce the sugar slightly and adjust for moisture.

Can I use a graham cracker crust instead?

You can, but it will change the texture. The shortbread crust adds a firmer base that holds up well under the moist filling.

Is this dessert overly sweet?

Not at all. The tart rhubarb balances the sweetness of the pudding and whipped topping nicely.

Can I use homemade pudding instead of instant?

Yes, just ensure it’s fully cooled and thickened before spreading over the rhubarb layer.

How do I know when the rhubarb filling is set?

The filling should not jiggle when shaken lightly and a toothpick inserted in the center should come out clean.

Can I make this dairy-free?

You can use dairy-free butter, pudding, and whipped topping alternatives, but results may vary slightly in texture and flavor.

What type of vanilla pudding should I use?

Use instant vanilla pudding mix, not the cook-and-serve kind, for best results and proper setting.

Conclusion

Rhubarb Pudding Bars are a refreshing, layered dessert that combines tart fruitiness with creamy sweetness. They’re simple to make, great for feeding a crowd, and ideal for spring or summer treats. With their stunning layers and balanced flavors, these bars are sure to become a seasonal favorite in your recipe rotation.