Rhubarb Pudding Bars

Introduction:

As the temperatures rise and spring blooms begin to dot the landscape, it’s the perfect time to indulge in the tart and tangy flavors of rhubarb. Rhubarb Pudding Bars offer a delightful way to enjoy this seasonal ingredient, combining a buttery crust, creamy rhubarb pudding filling, and a crisp oat topping. In this SEO article, we’ll explore the irresistible appeal of Rhubarb Pudding Bars, share a mouthwatering recipe, and provide tips for serving and storing these delectable treats.

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 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 butter until the mixture resembles coarse crumbs. Press into the bottom of the prepared baking dish.
3. Bake for 15 minutes, or until lightly golden. Remove from 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. Return 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 vanilla pudding mix and cold milk until smooth. Let sit for 5 minutes to thicken.
2. Spread the 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 the whipped cream over the pudding layer. Refrigerate for at least 4 hours, or overnight, before serving.
3. Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes plus chilling
4. Kcal: 320 kcal per serving | Servings: 12 servings

Serving Tips:

1. Accompaniments: Serve Rhubarb Pudding Bars with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.
2. Garnish: Sprinkle a dusting of powdered sugar or a few fresh mint leaves on top of the bars just before serving for an elegant presentation.
3. Warmth: For an extra indulgent treat, warm the Rhubarb Pudding Bars slightly before serving. This can be done in the microwave for a few seconds or in a low oven.
4. Pairings: Rhubarb Pudding Bars pair well with a cup of hot tea, coffee, or a glass of cold milk, enhancing the enjoyment of this seasonal dessert.
5. Presentation: Arrange the bars on a decorative platter or serving tray for an eye-catching display, perfect for serving at gatherings or special occasions.

Storage Tips:

1. Refrigeration: Store any leftover Rhubarb Pudding Bars in an airtight container or tightly wrapped with plastic wrap in the refrigerator. They can be stored for up to 3-4 days.
2. Freezing: Rhubarb Pudding Bars can also be frozen for longer storage. Place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the bars to a freezer-safe container or resealable plastic bag, separating each layer with parchment paper to prevent sticking. They can be frozen for up to 2-3 months.
3. Thawing: When ready to enjoy frozen Rhubarb Pudding Bars, thaw them in the refrigerator overnight or at room temperature for a few hours.
4. Reheating: Reheat individual portions in the microwave for a few seconds until warmed through, or place them in a preheated oven at a low temperature until heated to your liking.
5. Quality Check: Before serving reheated or frozen bars, check for any signs of freezer burn or deterioration in texture or flavor. If the bars don’t look or smell fresh, it’s best to discard them.

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