Rhubarb Pudding Bars
Ingredients:
Crust:
1 cup all-purpose flour
¼ cup powdered sugar
½ cup cold unsalted butter, cubed
Filling:
3 cups diced rhubarb
1 cup granulated sugar
2 tbsp all-purpose flour
1 package (3.4 oz) vanilla instant pudding mix
1 ½ cups milk
Topping:
Whipped cream or vanilla ice cream (optional)
Directions:
Prepare Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine flour and powdered sugar. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Press into the bottom of an ungreased 9×13-inch baking pan. Bake for 10-12 minutes, or until golden. Set aside to cool.
Make Filling: In a mixing bowl, toss diced rhubarb with granulated sugar and 2 tbsp flour. Spread rhubarb mixture evenly over the baked crust.
Prepare Pudding Layer: In a separate bowl, whisk the vanilla pudding mix with milk until smooth and slightly thickened, about 2 minutes. Pour the pudding evenly over the rhubarb layer.
Bake: Return to the oven and bake for 45-50 minutes, or until the filling is set and rhubarb is tender. Allow to cool completely before slicing.
Serve: Top with whipped cream or a scoop of vanilla ice cream, if desired, before serving.
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 280 kcal | Servings: 12 bars
