Name: Rhubarb Pudding Bars
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ cup powdered sugar; ¾ cup unsalted butter, cold and cubed; 3 cups fresh rhubarb, diced; 1 cup granulated sugar; 3 tbsp cornstarch; 1 cup water; 2 cups milk; 1 package (3.4 oz) instant vanilla pudding mix; 1 cup whipped cream or whipped topping

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I love making these Rhubarb Pudding Bars when I want a dessert that feels both creamy and refreshing. The sweet-tart rhubarb layer pairs beautifully with a buttery crust and smooth vanilla pudding, all topped with a light cloud of whipped cream. I find that this dessert always stands out on the table, especially during rhubarb season.

Rhubarb Pudding Bars

Ingredients

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

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 tablespoon 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

Directions

I start by preheating my oven to 350°F (175°C). In a mixing bowl, I combine the flour and powdered sugar, then cut in the cold butter until the mixture resembles coarse crumbs. I press this mixture firmly into a greased 9x13-inch baking pan and bake it for 15 to 20 minutes, until lightly golden. I let the crust cool completely.

To make the rhubarb layer, I combine the diced rhubarb, sugar, cornstarch, and water in a medium saucepan. I cook the mixture over medium heat, stirring constantly, until it thickens and the rhubarb softens, which usually takes about 8 to 10 minutes. I let it cool slightly before spreading it evenly over the cooled crust.

For the pudding layer, I whisk together the milk and instant vanilla pudding mix for about 2 minutes, until thickened. I spread this smoothly over the rhubarb layer.

I finish by spreading whipped cream evenly over the pudding layer. Then I refrigerate the bars for at least 2 hours, until fully set, before slicing them into squares and serving chilled.

Servings and timing

This recipe serves 12 bars.

I usually spend about 15 minutes preparing the ingredients and layers. Baking the crust takes 15 to 20 minutes. Chilling requires at least 2 hours for proper setting. In total, I plan for about 2 hours and 35 minutes from start to finish, including chilling time.

Variations

I sometimes add a handful of chopped strawberries to the rhubarb layer for a sweeter and more balanced flavor.

For extra texture, I like sprinkling crushed graham crackers or toasted coconut over the whipped topping.

If I want a richer flavor, I occasionally use homemade whipped cream instead of store-bought topping.

Storage/Reheating

I store these bars covered in the refrigerator for up to 3 days. Because of the pudding and whipped topping, I keep them chilled at all times.

I do not recommend reheating them, as they are meant to be enjoyed cold and creamy. If they have been sitting out for a while, I simply return them to the refrigerator until firm again.

FAQs

Can I use frozen rhubarb instead of fresh?

I can use frozen rhubarb if fresh is not available. I thaw and drain it well before cooking to prevent excess moisture from making the layer too runny.

Can I make these bars ahead of time?

I often make them the day before serving. I find that the extra chilling time helps the layers set even better and makes slicing easier.

How do I know when the rhubarb layer is thick enough?

I cook it until it noticeably thickens and coats the spoon. The mixture should look glossy and hold its shape when stirred.

Can I use cook-and-serve pudding instead of instant?

I prefer instant pudding for convenience and structure. If I use cook-and-serve pudding, I prepare it fully and let it cool slightly before spreading it over the rhubarb layer.

How do I get clean slices?

I chill the bars thoroughly and use a sharp knife wiped clean between cuts. This helps me achieve neat, bakery-style squares.

Conclusion

I find these Rhubarb Pudding Bars to be the perfect combination of buttery, tangy, and creamy. They are simple to prepare, beautiful to serve, and always a crowd-pleaser. Whenever I want to highlight fresh rhubarb in a dessert that feels both comforting and refreshing, this is the recipe I turn to.

📖 Recipe:

Rhubarb Pudding Bars

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Author: Cheryl
Total Time: 2 hours 35 minutes
Yield: 12 bars
Diet: Vegetarian

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Description

Creamy and refreshing layered dessert bars featuring a buttery shortbread crust, sweet-tart rhubarb filling, smooth vanilla pudding, and a light whipped cream topping.

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a mixing bowl, combine flour and powdered sugar. Cut in cold butter until mixture resembles coarse crumbs.
Press mixture firmly into prepared pan. Bake for 15–20 minutes until lightly golden. Cool completely.
In a saucepan, combine rhubarb, granulated sugar, cornstarch, and water. Cook over medium heat, stirring constantly, for 8–10 minutes until thickened and rhubarb is tender.
Let rhubarb mixture cool slightly, then spread evenly over cooled crust.
Whisk milk and instant pudding mix for about 2 minutes until thickened. Spread over rhubarb layer.
Spread whipped cream evenly over pudding layer.
Refrigerate for at least 2 hours until fully set. Slice into 12 bars and serve chilled.