Ingredients:
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
Directions:
For the Crust:
1. Preheat the oven to 350°F (175°C). 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. Press this mixture into the bottom of the prepared baking dish.
3. Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and let it 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 this rhubarb mixture over the cooled crust. Return it to the oven and bake for 35-40 minutes, or until the filling is set. Let it cool completely.
For the Pudding Layer:
1. In a medium bowl, whisk together the vanilla pudding mix and cold milk until smooth. Let it sit for 5 minutes to thicken.
2. Spread this pudding layer over the cooled rhubarb layer. Refrigerate until 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 this whipped cream over the pudding layer. Refrigerate for at least 4 hours, or overnight, before serving.