Rhubarb Pudding Bars

Introduction:

Discover a delightful fusion of sweet and tart flavors with our Rhubarb Pudding Bars recipe. These mouthwatering bars boast a luscious rhubarb filling nestled between layers of buttery oatmeal crust, offering a tantalizing treat for dessert lovers of all ages. Whether you’re baking for a family gathering or simply indulging in a sweet craving, these bars are sure to please. Follow our easy recipe to whip up a batch of these irresistible treats and satisfy your dessert cravings in style.

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. Allow the Rhubarb Pudding Bars to cool completely before slicing into squares to ensure clean, neat cuts.
2. Dust the bars with powdered sugar or drizzle with a vanilla glaze before serving for an extra touch of sweetness and presentation.
3. Serve each bar on a dessert plate accompanied by a scoop of vanilla ice cream or a dollop of whipped cream to enhance the flavors and add creaminess.
4. Garnish each serving with a fresh mint leaf or a slice of fresh rhubarb for a decorative touch.
5. Enjoy these bars as a delightful dessert after dinner or as a sweet treat with a cup of tea or coffee during afternoon tea time.

Storage Tips:

1. Store any leftover Rhubarb Pudding Bars in an airtight container at room temperature for up to 2 days for optimal freshness.
2. To extend the shelf life, refrigerate the bars in an airtight container for up to 4-5 days. Allow them to come to room temperature before serving for the best taste and texture.
3. For longer storage, freeze the bars in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or resealable plastic bag. They can be stored in the freezer for up to 2 months.
4. When ready to enjoy frozen bars, thaw them overnight in the refrigerator or at room temperature for a few hours. Reheat them in the oven at a low temperature to restore their crispness, if desired.
5. For optimal taste and texture, consume the bars within the recommended storage times, and avoid storing them in direct sunlight or in warm environments to prevent them from becoming too soft or soggy.

FAQs:

1. Can I use frozen rhubarb instead of fresh rhubarb for the filling?
   • Yes, you can use frozen rhubarb if fresh is not available. Thaw the frozen rhubarb completely and drain any excess liquid before using it in the filling.
2. Can I make the Rhubarb Pudding Bars ahead of time for a special occasion?
   • Yes, you can bake the bars ahead of time and store them in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to 4-5 days. Bring them to room temperature before serving for the best taste and texture.
3. Can I substitute the oats in the crust with another ingredient?
   • While oats contribute to the texture and flavor of the crust, you can substitute them with an equal amount of crushed nuts, such as almonds or walnuts, for a different flavor profile.
4. Can I reduce the sugar in the rhubarb filling for a less sweet dessert?
   • Yes, you can adjust the amount of sugar in the rhubarb filling according to your taste preferences. Keep in mind that rhubarb can be tart, so some sweetness is necessary to balance the flavor.
5. How do I prevent the crust from becoming too crumbly?
   • To ensure a firm crust that holds together well, press the crust mixture firmly into the bottom of the baking dish before adding the rhubarb filling. This helps create a solid base for the bars and prevents them from crumbling when sliced.