A creamy-crisp, sweet-tart slice of summertime nostalgia.
The Dessert That Reminds Me of Bare Feet on the Porch
Hey there, friend! Let me tell you—these Rhubarb Pudding Bars are the kind of dessert that feels like a deep sigh after a long day. They were born out of one of those “use-what-you-have” moments, which somehow always end up being the most delicious ones.
A few weeks ago, I was rummaging through the fridge and found a handful of rhubarb stalks I’d picked up at a roadside stand and promptly forgotten. I didn’t want to go the usual route (sorry, rhubarb crisp—I still love you!), and suddenly I had this vision: layers. Creamy pudding, buttery crust, tangy rhubarb, all stacked up like a cozy blanket of flavor.
The first bite? My husband looked up from his plate and just said, “Whoa.” So naturally, I had to write it all down and share it with you.
Why You’ll Adore These Bars:
- Tangy, creamy, and just a bit nostalgic – It’s like your grandma’s rhubarb pie met a dreamy pudding parfait.
- Melt-in-your-mouth texture – Buttery base, silky middle, soft fruit topping.
- Unexpectedly simple – No fancy techniques, just layering love.
- Crowd-pleasing – These go fast. Really fast.
- Freezer-friendly – Yep, you can stash them for later (if they last that long).
Can I use frozen rhubarb instead of fresh?
Absolutely—frozen rhubarb works just fine! I’ve done it many times when rhubarb is out of season but I’m still craving that sweet-tart flavor. Just be sure to thaw it completely first, and then drain off any excess liquid. Frozen rhubarb tends to release quite a bit of moisture as it defrosts, and if you skip this step, it can make your filling watery and runny. After draining, you can use it exactly as you would fresh. If your frozen rhubarb is especially pale or stringy, feel free to toss in a few strawberries to round out the flavor and color!
What can I use instead of Cool Whip in the creamy layer?
If Cool Whip isn’t your thing (or just not in the fridge), homemade whipped cream is a perfect swap! I’ve used both and honestly, the homemade version is so good, especially if you’re serving this to guests or just want to impress yourself (which I fully support). To make it, just whip ¾ cup of heavy whipping cream with 2 tablespoons of powdered sugar until soft peaks form. Then fold it gently into the pudding and cream cheese mixture. One note: homemade whipped cream can deflate a little faster than Cool Whip, so if you’re making the bars more than a day in advance, Cool Whip holds up better.
Can I make this recipe gluten-free?
Yes, and it’s surprisingly easy! The only component with gluten is the shortbread crust, and that can be swapped out using a good-quality 1-to-1 gluten-free flour blend. Look for a mix that includes xanthan gum or a stabilizer—it really helps mimic the structure of traditional flour. I’ve used Bob’s Red Mill and King Arthur’s GF flour with great success. The crust might be just a bit more delicate when slicing, but the flavor and texture are still wonderful. Let it chill well before cutting to get those clean edges!
Can I use different fruit if I don’t have rhubarb?
- Oh yes, this recipe is super versatile! While rhubarb gives that signature tart punch, it plays nicely with other fruits too. Here are a few swaps I’ve tested:
- Strawberries: Sweet and juicy—these mellow out the tartness and add a rosy hue.
- Raspberries: Slightly more tart than strawberries, they bring bold flavor and a vibrant color.
- Peaches: If you’re making these later in the summer, peaches are dreamy. Just peel and dice them before cooking.
- Cherries: For a deeper, richer fruit layer—go with dark cherries and add a touch more lemon juice to balance the sweetness.
- Just keep the total amount of fruit around 3 cups and cook it down with the sugar and cornstarch the same way as the rhubarb. The pudding and crust love a good fruit pairing, no matter what you choose!
Ingredients You’ll Need:
Shortbread crust:
- 1 cup cold unsalted butter, cut into small cubes
- 2 cups all-purpose flour
- ½ cup powdered sugar
- Pinch of kosher salt
Rhubarb filling:
- 3 cups chopped rhubarb (fresh or frozen, about ½-inch pieces)
- ⅔ cup granulated sugar (adjust to your tartness tolerance)
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
Creamy pudding layer:
- 1 (3.4 oz) box instant vanilla pudding
- 1½ cups cold whole milk
- 4 oz cream cheese, softened
- 1 cup whipped topping (like Cool Whip)
📝 Kitchen note: If your rhubarb is especially green, you can toss in a few strawberries for color and sweetness. No judgment—we’re making magic, not rules.
Instructions:
- Build the base:
Preheat your oven to 350°F. In a large bowl, work the cold butter into the flour, powdered sugar, and salt with a pastry cutter or your fingers until the mixture resembles chunky sand. Press it into a 9×13-inch pan (no need to grease—it’s buttery enough). Bake for 18–20 minutes until it’s lightly golden and smells like heaven. Let cool completely. - Make the rhubarb filling:
Toss the chopped rhubarb, sugar, and lemon juice into a medium saucepan. Simmer gently over medium heat, stirring often, until the rhubarb softens and starts to fall apart (about 10 minutes).
Mix the cornstarch with a little cold water to form a slurry, then stir it in and cook for another 2–3 minutes until thickened. Remove from heat, stir in vanilla, and let cool. - Whip up the pudding layer:
In one bowl, whisk the pudding mix and milk for 2 minutes until thickened. In another bowl, beat the cream cheese until fluffy, then fold in the pudding. Gently fold in the whipped topping until smooth and cloud-like. - Assemble the dream:
Once the crust and rhubarb are cooled, spread the rhubarb over the crust. Top with the creamy pudding mixture, smoothing it out with the back of a spoon. Chill for at least 4 hours—overnight is even better. - Slice and serve:
Cut into squares and, if you’re feeling fancy, add a little swirl of whipped topping and a sprig of mint. (Or don’t. They’re perfect either way.)
💡 Pro Tips from My Kitchen to Yours:
Cold butter is key for that irresistible crumbly crust—don’t let it get soft.
Let the layers cool completely before assembling—trust me, your patience will pay off.
Over-stirring the pudding layer? Don’t. Gentle folding keeps it light and airy.
Use glass or ceramic for chilling—it helps the bars set firmer and slice cleaner.
🧊 Storage & Serving Ideas:
Fridge: Keep covered in the fridge for up to 4 days.
Freezer: Wrap slices in parchment and freeze in an airtight container. Thaw in the fridge before serving.
Serving tip: These bars love a drizzle of honey or a dusting of powdered sugar just before serving. Oh, and don’t be surprised if someone eats one straight from the pan with a fork—no shame here.
