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Rhubarb Pudding Bars

Delicious Rhubarb Pudding Bars Recipe finished dish
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These Rhubarb Pudding Bars feature a buttery crust topped with a tangy rhubarb filling and a creamy vanilla pudding layer, all finished with a light whipped cream topping. Perfect for spring gatherings or as a delightful dessert any time of year.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper.
  2. 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.
  3. Bake for 15 minutes, or until lightly golden. Remove from oven and let cool slightly.
  4. 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.
  5. 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.
  6. In a medium bowl, whisk together the vanilla pudding mix and cold milk until smooth. Let sit for 5 minutes to thicken.
  7. Spread the pudding layer over the cooled rhubarb layer. Refrigerate until set, about 1 hour.
  8. In a large bowl, beat the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  9. Spread the whipped cream over the pudding layer. Refrigerate for at least 4 hours, or overnight, before serving.

Nutrition

Find it online: https://munchtwist.com/delicious-rhubarb-pudding-bars-recipe/