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.

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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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.

Notes

Frozen rhubarb can be used; thaw and drain well before cooking.

For extra flavor, add chopped strawberries to the rhubarb layer.

Chill thoroughly before slicing for clean cuts.

Store covered in the refrigerator for up to 3 days.

Do not reheat; serve cold.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking and Chilling
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0.5g
Carbohydrates: 41g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg