Sweet & Tangy Homemade Rhubarb Pudding Bars Recipe

Sweet summer memories dance through this classic rhubarb pudding bars recipe that captures garden-fresh flavors in every delectable bite.

Crimson stalks from local farmers markets whisper tales of seasonal comfort.

Creamy textures blend perfectly with tart fruit notes that surprise and delight.

Nostalgic baking aromas will fill your kitchen with warmth and anticipation.

Layers of buttery crust and silky filling promise a dessert that feels both familiar and exciting.

Crisp edges and soft centers create a delightful contrast you cannot resist.

Bake these bars and watch faces light up with pure culinary joy.

Tasty Spins On Rhubarb Pudding Bars

• Gluten-Free Rhubarb Bars: Replace wheat flour with almond or coconut flour for a gluten-free alternative that maintains a rich, tender crust.
• Vegan Rhubarb Delight: Swap eggs and heavy cream with coconut milk, using flax eggs as a binding agent, creating a plant-based version of the classic dessert.
• Low-Sugar Rhubarb Treat: Substitute regular sugar with monk fruit sweetener or stevia, reducing overall sugar content while preserving the tangy rhubarb flavor.
• Nut-Free Almond Topping Variation: Replace sliced almonds with rolled oats or sunflower seeds for a crunchy topping that's safe for those with nut allergies.

Best Pairings For Rhubarb Pudding Bars

• Elevate Rhubarb Custard Bar Pairings
• Sip Refreshing Rosé Wine: Light, crisp rosé perfectly balances the tangy rhubarb and creamy custard, cutting through the rich sweetness with its bright acidity.
• Brew Lavender Earl Grey Tea: Delicate floral notes of lavender complement the rhubarb's tartness, while bergamot adds an elegant complexity to each sweet bite.
• Scoop Vanilla Bean Ice Cream: Smooth, creamy vanilla provides a cool contrast to the warm, nutty almond topping, enhancing the dessert's rich custard base.
• Serve Fresh Whipped Cream: Soft, airy whipped cream adds a luxurious lightness that mellows the rhubarb's sharpness and echoes the dessert's silky texture.

Storage Advice For Rhubarb Pudding Bars

• Store covered in an airtight container for up to 4 days, keeping bars fresh and preventing moisture loss.
• Wrap individual bars tightly in plastic wrap, then place in freezer-safe container for maximum 2 months, preserving texture and taste.
• Warm gently in oven at 300°F for 8-10 minutes, restoring original crisp crust and soft custard center.
• Let frozen bars thaw naturally for 2-3 hours before serving, maintaining delicate almond crunch and rhubarb flavor.

FAQs About Rhubarb Pudding Bars

• Is rhubarb safe to eat raw?

No, rhubarb leaves contain toxic oxalic acid and should never be consumed. Only the pink/red stalks are edible and safe for cooking.

• How do I choose the best rhubarb for this recipe?

Select firm, brightly colored stalks without blemishes. Avoid limp or discolored stalks. Fresh, crisp rhubarb provides the best flavor and texture.

• Can I substitute fresh rhubarb with frozen?

Yes, frozen rhubarb works well. Thaw and drain excess liquid before adding to the custard mixture to prevent watery bars. Pat dry with paper towels to remove moisture.

Why Rhubarb Pudding Bars Are A Sweet And Tangy Treat

• Simplify Baking Process: Break down the recipe into manageable steps that even novice bakers can confidently navigate, transforming complex techniques into approachable cooking.
• Texture Sensation: Combine crisp almond topping with creamy rhubarb custard filling, creating a delightful contrast that dances between crunchy and smooth in every single bite.
• Seasonal Celebration: Showcase the vibrant tartness of rhubarb in a dessert that transforms this classic spring ingredient into a sophisticated and memorable treat perfect for gatherings.
• Versatile Dessert Design: Adaptable for multiple occasions from casual family gatherings to elegant dinner parties, these bars offer a sophisticated yet comforting culinary experience that suits diverse settings.

What You’ll Need For Rhubarb Pudding Bars

• Butter: The primary fat that provides richness and helps create a tender, crumbly base for the bars.
• Flour: The structural component that gives the crust its classic shortbread-like texture and stability.

• Rhubarb: A tart, seasonal fruit that adds vibrant flavor and fresh tanginess to the dessert.
• Sugar: A sweetener that balances the rhubarb's natural tartness and helps create a smooth custard.
• Eggs: The binding agent that provides structure and helps create a rich, creamy filling.
• Heavy Cream: Adds luxurious smoothness and contributes to the custard's silky texture.
• Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic notes.

• Powdered Sugar, Sliced Almonds, Salt, Baking Powder: A complementary mixture that creates a crunchy, sweet, and textured finishing layer with a delicate balance of flavors.

Steps To Make Rhubarb Pudding Bars

Step 1: Warm Up the Oven

Turn on the oven and set it to 350°F. Grab a 9×9-inch baking pan and coat every single inch with butter so nothing sticks.

Step 2: Create the Crumbly Base

Grab a mixing bowl and work butter until it becomes smooth and creamy. Slowly mix in flour, using your hands or a mixer to create a crumbly mixture that will form the foundation of your dessert.

Step 3: Press the Crust

Spread the flour-butter mixture across the pan, pressing firmly to create an even, compact bottom layer that will hold all the delicious filling.

Step 4: Prepare the Rhubarb

Chop rhubarb into small, consistent pieces. This helps ensure every bite has the perfect balance of fruit and flavor.

Step 5: Whip Up the Custard Filling

• Sugar
• Eggs
• Heavy cream
• Vanilla extract

Whisk everything together until the mixture becomes silky smooth and beautifully blended.

Step 6: Mix in the Rhubarb

Gently fold the chopped rhubarb into the custard mixture. Be careful to distribute the fruit evenly so each slice has a perfect rhubarb-to-custard ratio.

Step 7: Pour the Filling

Transfer the rhubarb-custard mixture over the prepared crust. Use a spatula to spread it evenly, making sure it reaches all corners of the pan.

Step 8: Craft the Crunchy Topping

• Powdered sugar
• Sliced almonds
• Salt
• Baking powder

Mix these ingredients to create a delightful, textured topping.

Step 9: Sprinkle the Topping

Scatter the almond-sugar mixture across the surface of the rhubarb filling. Aim for an even distribution to give each bite a perfect crunch.

Step 10: Bake to Perfection

Place the pan in the oven and bake for 35-40 minutes. You’ll know it’s done when the edges turn golden and the center has a slight wobble.

Step 11: Cool Down

Remove from the oven and let the bars cool completely in the pan. This helps them set and makes cutting much easier.

Step 12: Serve and Enjoy

Once cooled, slice into square bars. Serve at room temperature to experience the full depth of flavors and textures.

Helpful Tips For Rhubarb Pudding Bars

• Prep Pan Perfectly: Butter every inch of the baking pan to ensure your bars release smoothly without sticking, creating a clean and professional-looking dessert.
• Chop Rhubarb Consistently: Cut rhubarb into uniform small pieces to guarantee even cooking and balanced flavor distribution throughout each delightful bite.
• Mix Filling Smoothly: Whisk egg mixture until silky and well-blended, creating a luxurious custard base that will give your bars a rich, creamy texture.
• Master Topping Technique: Sprinkle almond-sugar mixture evenly across the surface for a delectable crunch that adds visual appeal and textural contrast to your bars.
• Cool Carefully: Allow bars to cool completely in the pan, which helps set the custard and makes cutting into neat squares much easier and more precise.

Rhubarb Pudding Bars Recipe

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4.8 from 15 reviews

• Total Time: 55-60 minutes
• Yield: 8 1x

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Description

Sweet rhubarb pudding bars bring summer’s tangy magic to a luscious dessert that delights taste buds. Creamy custard and tart rhubarb create a perfect balance you’ll crave after one delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups rhubarb, chopped
• 1 cup all-purpose flour
• 1/2 cup butter

Filling Ingredients:

• 3/4 cup sugar
• 2 eggs
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Topping Ingredients:

• 1/4 cup powdered sugar
• 1/4 cup sliced almonds
• 1 pinch salt
• 1/2 tsp baking powder

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Instructions

1. Preheat the oven to 350°F and thoroughly grease a 9×9-inch baking pan with butter, ensuring complete coverage to prevent sticking.
2. In a mixing bowl, cream butter until smooth and gradually incorporate flour, working the mixture until it forms a crumbly, consistent base for the bars.
3. Press the flour-butter mixture evenly into the prepared pan, creating a compact and uniform bottom crust that will serve as the foundation for the dessert.
4. Chop rhubarb into uniform small pieces, ensuring consistent size for even cooking and distribution throughout the pudding layer.
5. Whisk together sugar, eggs, heavy cream, and vanilla extract in a separate bowl until the mixture becomes silky and well-integrated, creating a luxurious filling.
6. Gently fold the chopped rhubarb into the egg mixture, carefully distributing the fruit to ensure balanced flavor in every bite.
7. Pour the rhubarb-custard filling over the prepared crust, using a spatula to spread it evenly and reach all corners of the pan.
8. In a small bowl, combine powdered sugar, sliced almonds, salt, and baking powder to create a delicate, crunchy topping.
9. Sprinkle the almond-sugar mixture uniformly across the surface of the rhubarb filling, providing a textural contrast and attractive finish.
10. Bake for 35-40 minutes, or until the edges turn golden and the center sets with a slight wobble, indicating perfect custard consistency.
11. Remove from oven and allow to cool completely in the pan, which helps the bars set and makes cutting easier.
12. Once cooled, slice into square bars and serve at room temperature for optimal flavor and texture.

Notes

• Precise rhubarb chopping ensures even cooking and consistent texture throughout the dessert.
• Thoroughly greasing the pan prevents sticking and helps create clean, beautiful bar slices.
• Using room temperature ingredients like eggs and butter helps achieve a smoother, more integrated custard filling.
• Consider reducing sugar if rhubarb is particularly tart, or balancing with a sprinkle of cinnamon for added warmth.

• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 210
• Sugar: 12 g
• Sodium: 90 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 29 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg