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Rhubarb Pudding Bars

Rhubarb pudding bars with a buttery shortbread crust and a creamy vanilla pudding layer, finished with a glossy pink rhubarb topping. Chill until set for clean, layered slices with a soft, pudding-like bite.
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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: 330
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 can (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
 

Bake the crust
  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper. Make sure the paper overhangs for easier lifting.
  2. Mix all-purpose flour and powdered sugar, cut the cold butter in, then press the crumbly mixture into the pan. Press firmly to form an even base.
  3. Bake the crust for 18-20 minutes at 350°F until golden. Look for light browning on the edges.
  4. Cool the crust completely before adding the pudding. The surface should feel firm and no longer warm.
Make and layer the pudding
  1. Prepare instant vanilla pudding according to package directions using the cold milk. Stir until thick and smooth.
  2. Spread the pudding over the cooled crust. Smooth the top with a spatula so it reaches the corners.
Cook the rhubarb topping
  1. Simmer diced rhubarb with sugar and water until tender. Stir occasionally until the rhubarb breaks down.
  2. Mix cornstarch with a little water, then add it to the simmering rhubarb. Cook until thick enough to coat the back of a spoon.
  3. Cool the rhubarb mixture slightly, then spread it over the pudding layer. Avoid adding it hot so the pudding stays set.
  4. Refrigerate the pan for at least 2 hours to fully set. The bars should jiggle minimally when gently shaken.
Serve
  1. Cut into bars and serve chilled. Add whipped cream on top just before eating.

Notes

For the cleanest layers, cool the crust completely before spreading the pudding, and spread the rhubarb topping only when it’s warm, not hot. Refrigerate leftovers in a covered container for up to 4 days (best texture within 3). Freezing is not recommended because the pudding and rhubarb topping can lose their texture. For a lighter option, use reduced-fat milk in the pudding layer if the package directions allow.