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Rhubarb Pudding Bars

Rhubarb pudding bars with a shortbread crust, creamy vanilla pudding layer, and a thick pink rhubarb topping. Layered dessert bars bake with a golden base and set in the fridge for clean, sliceable squares.
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Prep Time 20 minutes
Cook Time 50 minutes
cooling and setting 2 hours
Total Time 3 hours 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For crust
  • 1.5 cup all-purpose flour
  • 0.5 cup powdered sugar
  • 0.75 cup butter, cold
For pudding layer
  • 1 package (3.4 oz) instant vanilla pudding
  • 1.5 cup cold milk
For rhubarb topping
  • 4 cup fresh rhubarb, diced
  • 1 cup sugar
  • 0.25 cup water
  • 3 tbsp cornstarch
  • 1 whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake the shortbread crust
  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper.
  2. Mix the all-purpose flour and powdered sugar, cut in the cold butter, then press the mixture evenly into the lined pan.
  3. Bake for 18-20 minutes at 350°F, until the crust is golden.
  4. Cool the crust completely.
Make and layer the vanilla pudding
  1. Prepare the instant vanilla pudding according to package directions with the cold milk, then spread it evenly over the cooled crust.
Cook and thicken the rhubarb topping
  1. Simmer the diced fresh rhubarb with sugar and water until the rhubarb is tender.
  2. Mix the cornstarch with a little water, add it to the rhubarb, and cook until thick.
  3. Cool the rhubarb mixture slightly, then spread it over the pudding layer.
Chill, slice, and serve
  1. Refrigerate for at least 2 hours to set.
  2. Cut into bars and serve with whipped cream.

Notes

For the cleanest slices, chill until fully set (at least 2 hours), then lift bars out using the parchment and cut with a sharp knife. Store covered in the refrigerator up to 4 days; freeze for up to 1 month (best texture after thawing overnight in the fridge). For a lower-sugar option, substitute the sugar with a like-for-like sugar-free granulated sweetener for the rhubarb topping and use a reduced-sugar instant pudding mix if available.