Spring ushers in the season of rhubarb, and what better way to celebrate than with a dessert that layers tangy fruit, creamy pudding, and lush whipped cream? Rhubarb Pudding Bars offer a delightful combination of textures and flavors, making them a perfect treat for picnics, potlucks, or just a cozy afternoon at home. Follow this recipe to create a dessert that’s as lovely to look at as it is to eat.
Ingredients:
For the Crust:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
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
the Pudding Layer:
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Directions:
Prepare the Crust:
- Preheat the oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper.
- Mix 1 cup flour and 1/4 cup granulated sugar in a medium bowl. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Press the mixture into the bottom of the prepared baking dish.
- Bake for 15 minutes, or until lightly golden. Remove from the oven and let cool slightly.
Create the Filling:
- Combine the chopped rhubarb, 1 1/2 cups granulated sugar, 1/4 cup flour, eggs, and 1/2 teaspoon vanilla extract in a large bowl until well mixed.
- Pour the rhubarb mixture over the cooled crust.
- Bake again for 35-40 minutes, or until the filling is set. Allow to cool completely.
Assemble the Pudding Layer:
- Whisk together the vanilla pudding mix and cold milk in a medium bowl until smooth.
- Let sit for 5 minutes to thicken, then spread over the cooled rhubarb layer.
- Refrigerate until set, about 1 hour.
Add the Topping:
- Beat the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract in a large bowl until stiff peaks form.
- Spread the whipped cream over the pudding layer.
- Refrigerate for at least 4 hours, or overnight, before serving.
Serving and Storage:
- Serve: Cut the chilled bars into squares and serve chilled.
- Store: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
These Rhubarb Pudding Bars blend the zesty snap of fresh rhubarb with the creamy sweetness of vanilla pudding, all topped off with a cloud of rich whipped cream. It’s a multi-textured dessert that balances tart and sweet, making it a delightful springtime treat. Enjoy crafting this delectable dessert that promises to be as rewarding to make as it is to eat!
