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Rhubarb Pudding Bars

Rhubarb pudding bars with a buttery shortbread crust, creamy vanilla pudding layer, and a bright pink rhubarb topping. Bake, layer, then chill until the bars set cleanly into neat slices with distinct layers.
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Prep Time 20 minutes
Cook Time 50 minutes
cooling and setting (refrigeration) 2 hours
Total Time 3 hours 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

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

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, leaving overhang for easy lifting.
  2. Mix all-purpose flour and powdered sugar, cut in cold butter until the mixture looks crumbly, then press it evenly into the pan.
  3. Bake for 18-20 minutes at 350°F until the crust turns golden, then cool completely.
Make and layer the pudding
  1. Prepare the instant vanilla pudding according to package directions using cold milk, until thick and smooth.
  2. Spread the vanilla pudding evenly over the cooled crust, smoothing the top.
Cook and finish the rhubarb topping
  1. Simmer fresh rhubarb with sugar and water over medium heat until tender.
  2. Stir cornstarch mixed with a little water into the rhubarb and cook until the mixture thickens.
  3. Cool the rhubarb mixture slightly, then spread it over the pudding layer.
  4. Refrigerate for at least 2 hours to chill and set.
Slice and serve
  1. Lift out and cut into bars, then serve chilled with whipped cream.

Notes

For clean, layered slices, cool the crust fully before adding pudding and chill until firm (at least 2 hours). Store covered in the refrigerator for up to 4 days; freezing is not recommended because the rhubarb topping and pudding texture can weep after thawing. If you want a lighter dessert, use low-fat milk and choose a reduced-sugar instant pudding mix.