Rhubarb Pudding Bars Recipe

Looking for a delicious and easy-to-make dessert? Look no further than Rhubarb Pudding Bars! With a graham cracker crust, creamy pudding filling, and tart rhubarb topping, these bars are sure to satisfy your sweet tooth.

To make Rhubarb Pudding Bars, you’ll need graham cracker crumbs, sugar, butter, milk, egg yolks, cornstarch, salt, vanilla extract, and fresh rhubarb. Begin by mixing together the graham cracker crumbs, sugar, and melted butter to make the crust. Press the mixture into a baking dish and bake for 8-10 minutes.

While the crust is baking, prepare the pudding filling by whisking together the milk, egg yolks, cornstarch, sugar, and salt in a saucepan. Cook the mixture over medium heat, stirring constantly, until it thickens. Remove from heat and stir in the vanilla extract. Pour the pudding over the baked crust and top with chopped rhubarb. Bake for an additional 20-25 minutes, or until the rhubarb is tender and the filling is set. Let cool before slicing and serving.


For the Crust:

-1 cup all-purpose flour
-1/4 cup granulated sugar
-1/2 cup unsalted butter, cold and cubed

For 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

For the Pudding Layer:

-1 package (3.4 oz) instant vanilla pudding mix
-2 cups cold milk
-For the Topping:
-1 cup heavy cream
-2 tablespoons powdered sugar
-1/2 teaspoon vanilla extract


For the Crust:
1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper.
2. In a medium bowl, combine 1 cup flour and 1/4 cup granulated sugar. Cut in the butter until the mixture resembles coarse crumbs. Press into the bottom of the prepared baking dish.
3. Bake for 15 minutes, or until lightly golden. Remove from oven and let cool slightly.
For the Filling:
1. In a large bowl, mix together the chopped rhubarb, 1 1/2 cups granulated sugar, 1/4 cup flour, eggs, and 1/2 teaspoon vanilla extract until well combined.
2. Pour the rhubarb mixture over the cooled crust. Return to the oven and bake for 35-40 minutes, or until the filling is set. Let cool completely.
For the Pudding Layer:
1. In a medium bowl, whisk together the vanilla pudding mix and cold milk until smooth. Let sit for 5 minutes to thicken.
2. Spread the pudding layer over the cooled rhubarb layer. Refrigerate until set, about 1 hour.
For the Topping:
1. In a large bowl, beat the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
2. Spread the whipped cream over the pudding layer. Refrigerate for at least 4 hours, or overnight, before serving.

Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes plus chilling

Kcal: 320 kcal per serving | Servings: 12 servings

Serving Suggestions

After baking a delicious batch of Rhubarb Pudding Bars, you might be wondering how to serve them. Here are some ideas to get you started:

  • Whipped Cream: These bars are perfect with a dollop of whipped cream on top. The light and airy texture of the whipped cream complements the dense and creamy pudding layer. You can even sprinkle some cinnamon on top for an extra touch of flavor.
  • Ice Cream: If you’re feeling indulgent, why not serve your Rhubarb Pudding Bars with a scoop of vanilla ice cream? The cool and creamy ice cream pairs perfectly with the warm and gooey bars. You can also try other flavors of ice cream, such as strawberry or caramel.
  • Fresh Fruit: For a healthier option, you can serve your Rhubarb Pudding Bars with some fresh fruit on top. Sliced strawberries or raspberries would be a great choice, as they complement the tartness of the rhubarb.
  • Coffee or Tea: These bars are the perfect accompaniment to a warm cup of coffee or tea. The rich and creamy texture of the bars pairs well with the bold flavors of coffee, while the sweetness of the bars balances out the bitterness of tea.
  • Brunch or Potluck: Rhubarb Pudding Bars are a great addition to any brunch or potluck. You can cut them into small squares or bars for easy serving, and they’re sure to be a hit with everyone. Plus, they’re easy to make ahead of time, so you can spend more time socializing and less time in the kitchen.

Overall, there are many ways to serve Rhubarb Pudding Bars. Whether you choose to serve them with whipped cream, ice cream, fresh fruit, or coffee, they’re sure to be a crowd-pleaser.

Storage and Preservation

Congratulations, you have successfully made Rhubarb Pudding Bars! Now, you may be wondering how to store them properly so that they stay fresh and delicious for as long as possible.

Firstly, it is important to let your bars cool completely before attempting to store them. Once they have cooled, you can store them in an airtight container in the refrigerator for up to 5 days. This will help keep the bars moist and prevent them from drying out.

If you plan on keeping your bars for longer than 5 days, you can freeze them for up to 3 months. To freeze, wrap the bars tightly in plastic wrap and then place them in a freezer-safe container or bag. Be sure to label the container with the date so that you can keep track of how long they have been frozen.

When you are ready to enjoy your Rhubarb Pudding Bars, simply thaw them in the refrigerator overnight. You can also warm them up in the oven or microwave if you prefer to eat them warm.

Remember, the key to keeping your bars fresh is to store them properly. By following these simple steps, you can enjoy your Rhubarb Pudding Bars for weeks to come!

Frequently Asked Questions

What’s the secret to getting that perfect custard texture in rhubarb pudding bars?

The key to achieving the perfect custard texture in your rhubarb pudding bars is to use the right ratio of eggs, milk, and sugar. Too much of any one of these ingredients can result in a runny or overly sweet custard. Be sure to follow the recipe closely and use fresh, high-quality ingredients for the best results.

Can I make rhubarb pudding bars without baking?

While the traditional method for making rhubarb pudding bars involves baking, there are no-bake options available. However, keep in mind that the texture and flavor may differ from the baked version. If you’re looking for a no-bake option, consider making a rhubarb pudding pie or a chilled rhubarb pudding dessert instead.

How do I create a shortbread crust for my rhubarb bars?

To create a shortbread crust for your rhubarb bars, you will need a mixture of flour, butter, and sugar. Combine the ingredients in a bowl and mix until crumbly. Press the mixture into the bottom of a baking dish and bake for a few minutes before adding the rhubarb filling. Be sure to follow the recipe closely to achieve the right texture and flavor.

What are some tips for making an old-fashioned rhubarb pudding bar?

For an old-fashioned rhubarb pudding bar, use a simple recipe that calls for basic ingredients like rhubarb, sugar, flour, and eggs. Be sure to use fresh, high-quality rhubarb and follow the recipe closely for the best results. Consider adding a touch of cinnamon or nutmeg for a warm, comforting flavor.

How can I store rhubarb crumble and how long will it last in the fridge?

To store rhubarb crumble, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will last for up to 3-4 days in the fridge. If you want to freeze it, be sure to wrap it tightly in plastic wrap and aluminum foil and use it within 2-3 months for best results.

What flavors complement rhubarb when making desserts?

Rhubarb has a tart, tangy flavor that pairs well with sweet and spicy flavors. Consider adding cinnamon, ginger, or orange zest to your rhubarb desserts for a warm, comforting flavor. You can also pair rhubarb with sweeter fruits like strawberries or raspberries for a delicious contrast of flavors.