Rhubarb Pudding Bars

Indulge in the delightful combination of sweet, tangy rhubarb and creamy pudding with our irresistible Rhubarb Pudding Bars recipe. These bars are a perfect blend of textures and flavors, featuring a buttery crust, a luscious rhubarb filling, a creamy pudding layer, and a fluffy whipped cream topping. Whether you’re a rhubarb enthusiast or new to this unique ingredient, these bars are sure to become a favorite dessert for any occasion. Follow our simple recipe to create a treat that will impress your taste buds and leave you craving more.


  • 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 the oven to 350°F (175°C) and 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 cold cubed butter until the mixture resembles coarse crumbs.
  3. Press the crust mixture into the bottom of the prepared baking dish.
  4. Bake for 15 minutes, or until lightly golden. Remove from the 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.
  3. Return the baking dish 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 instant vanilla pudding mix and cold milk until smooth. Let sit for 5 minutes to thicken.
  2. Spread the pudding layer evenly over the cooled rhubarb filling.
  3. Refrigerate the bars until the pudding layer is 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.
  3. Refrigerate the bars 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 Calories: 320 kcal per serving | Servings: 12 servings

Serving and Storage Tips:


  • Serve Rhubarb Pudding Bars chilled for the best flavor and texture.
  • Cut the bars into squares using a sharp knife before serving.
  • Garnish each serving with a fresh rhubarb slice or a sprinkle of powdered sugar for a decorative touch.
  • Pair with a cup of hot tea or coffee for a delightful dessert experience.


  • Store leftover Rhubarb Pudding Bars in an airtight container in the refrigerator for up to 3-4 days.
  • For longer storage, you can freeze the bars. Place them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe container or bag. They can be frozen for up to 1-2 months.
  • Thaw frozen bars in the refrigerator overnight before serving. Enjoy chilled or at room temperature.


1. Strawberry Rhubarb Pudding Bars:

  • Add chopped fresh strawberries to the rhubarb filling mixture for a sweet and tangy twist. The combination of strawberries and rhubarb creates a classic flavor pairing that’s perfect for spring and summer.

2. Almond Rhubarb Pudding Bars:

  • Incorporate almond extract into the pudding layer for a hint of nutty flavor. You can also sprinkle sliced almonds on top of the whipped cream topping for added crunch and texture.

3. Lemon Rhubarb Pudding Bars:

  • Add lemon zest and a splash of lemon juice to the rhubarb filling for a bright and citrusy flavor. The lemon complements the tartness of the rhubarb and adds a refreshing twist to the bars.

4. Coconut Rhubarb Pudding Bars:

  • Mix shredded coconut into the rhubarb filling or sprinkle it on top of the whipped cream layer for a tropical touch. Coconut adds a hint of sweetness and texture to the bars, enhancing their flavor profile.

5. Ginger Rhubarb Pudding Bars:

  • Infuse ground ginger or freshly grated ginger into the rhubarb filling for a warm and spicy flavor. Ginger adds depth to the bars and pairs well with the tartness of the rhubarb.

6. Chocolate Rhubarb Pudding Bars:

  • Layer chocolate chips or chopped chocolate between the rhubarb filling and the pudding layer for a decadent twist. The combination of chocolate and rhubarb creates a rich and indulgent dessert experience.

Explore these variations to customize your Rhubarb Pudding Bars and create unique flavor combinations that suit your taste preferences. Whether you stick to the classic recipe or experiment with different additions and flavors, these bars are sure to delight your senses and become a favorite dessert among family and friends.


1. Can I use frozen rhubarb instead of fresh?

  • Yes, you can substitute frozen rhubarb for fresh in this recipe. However, be sure to thaw and drain the frozen rhubarb before using it to prevent excess moisture in the filling.

2. Can I use a different type of pudding mix for the pudding layer?

  • Absolutely! While vanilla pudding complements the rhubarb flavor nicely, you can experiment with other flavors such as white chocolate, lemon, or even cheesecake pudding mix for a unique twist.

3. Can I use pre-made whipped topping instead of whipping cream for the topping?

  • Yes, you can use pre-made whipped topping as a time-saving alternative. However, freshly whipped cream adds a richer flavor and texture to the bars.

4. Can I reduce the sugar in the recipe for a less sweet version?

  • Yes, you can adjust the amount of sugar to suit your taste preferences. Keep in mind that rhubarb is naturally tart, so reducing the sugar may result in a more tangy flavor.

5. Can I make these bars ahead of time for a party or event?

  • Yes, these bars can be made ahead of time and stored in the refrigerator until ready to serve. They can also be assembled and frozen before adding the whipped cream topping for longer storage.

6. Can I use a different type of fruit instead of rhubarb?

  • While rhubarb is the star ingredient in this recipe, you can experiment with other fruits such as strawberries, raspberries, or a combination of fruits for a variation on the bars.

7. Can I make these bars gluten-free?

  • Yes, you can use gluten-free flour for the crust and ensure that the pudding mix is gluten-free. Be sure to check all ingredient labels for hidden sources of gluten.

8. Can I substitute dairy-free alternatives for the milk and heavy cream?

  • Yes, you can use dairy-free milk such as almond milk or coconut milk for the pudding layer, and coconut cream or a dairy-free whipped topping for the topping layer.

9. Can I add nuts or oats to the crust for added texture?

  • Absolutely! Chopped nuts such as almonds or walnuts, or rolled oats can be added to the crust mixture for additional flavor and crunch.

10. Can I serve these bars warm instead of chilled?

  • While these bars are traditionally served chilled, you can certainly enjoy them warm if preferred. Simply reheat individual servings in the microwave for a few seconds before serving.

With their buttery crust, tangy rhubarb filling, creamy pudding layer, and fluffy whipped cream topping, these Rhubarb Pudding Bars are a dessert dream come true. Perfect for gatherings, potlucks, or simply indulging in a sweet treat at home, these bars offer a delightful burst of flavor in every bite. Whip up a batch today and treat yourself to the irresistible taste of rhubarb goodness.