Indulge in the sweet-tart flavors of spring with these delightful Rhubarb Pudding Bars. These bars offer a perfect balance of tangy rhubarb and creamy pudding, all nestled atop a buttery, crumbly crust, creating a dessert that’s as comforting as it is delicious.
To begin, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Start by making the crust: In a large mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 cup of packed brown sugar, and a pinch of salt. Cut in 1/2 cup of cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the crust mixture evenly into the bottom of the prepared baking pan.
Next, prepare the rhubarb filling: In a medium saucepan, combine 4 cups of diced rhubarb, 1 cup of granulated sugar, and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the rhubarb is tender and begins to break down, about 10-15 minutes. In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of water until smooth. Stir the cornstarch mixture into the rhubarb mixture, and continue to cook, stirring constantly, until the mixture has thickened, about 2-3 minutes. Remove from heat and let cool slightly.
Once the rhubarb filling has cooled slightly, spread it evenly over the crust in the baking pan.
For the pudding layer, prepare a package of instant vanilla pudding mix according to the package instructions. Spread the prepared pudding over the rhubarb filling layer in the baking pan.
Bake the bars in the preheated oven for 25-30 minutes, or until the edges are golden brown and the pudding layer is set. Let the bars cool completely in the pan before slicing and serving.
These Rhubarb Pudding Bars are perfect for enjoying as a sweet treat on a sunny afternoon or for sharing at springtime gatherings with friends and family. Their irresistible combination of tangy rhubarb, creamy pudding, and buttery crust is sure to make them a favorite dessert for any occasion.