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Rhubarb Pudding Bars

Rhubarb pudding bars with a crisp shortbread crust, creamy vanilla pudding layer, and a thick, spoonable pink rhubarb topping. Baked crust + cooked rhubarb make clean layers that slice into neat dessert bars.
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Prep Time 20 minutes
Cook Time 50 minutes
rest (cooling and setting) 2 hours
Total Time 4 hours 50 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
 

Bake the shortbread crust
  1. Preheat the oven to 350°F and line a 9x13-inch pan with parchment paper.
  2. Mix all-purpose flour and powdered sugar, then cut cold butter in until the mixture looks crumbly.
  3. Press the crust mixture into the pan and bake for 18-20 minutes, until the edges are golden.
  4. Cool the crust completely so the pudding layer won’t melt or soak in unevenly.
Make the vanilla pudding layer
  1. Prepare instant vanilla pudding according to package directions using cold milk, then mix until smooth and thickened.
  2. Spread the pudding over the cooled crust to form an even creamy layer (scrape the corners for full coverage).
Cook and thicken the rhubarb topping
  1. Simmer fresh rhubarb, sugar, and water until the rhubarb is tender and softened.
  2. Stir cornstarch mixed with a little water into the simmering rhubarb and continue cooking until the mixture turns thick and glossy (stir to prevent lumps).
  3. Cool the rhubarb mixture slightly so it stays scoopable and won’t thin the pudding layer.
  4. Spread the thick rhubarb topping over the pudding in an even layer, smoothing to the edges.
Chill, slice, and serve
  1. Refrigerate for at least 2 hours to set the layers (look for firm bars when you jiggle the pan).
  2. Cut into bars and serve with whipped cream.

Notes

For clean slices, chill until fully set (at least 2 hours) and use a sharp knife wiped between cuts. Store covered in the refrigerator up to 4 days; freeze unfrosted bars for up to 1 month and thaw overnight in the fridge. For a lighter option, use low-fat milk in the pudding (texture may be slightly softer but still layered).