Best 6 Rhubarb Pudding Bars Recipes
Indulge in the tantalizing flavors of rhubarb pudding bars, a delectable treat that combines the tartness of rhubarb with the richness of a creamy custard filling, all nestled within a buttery shortbread crust. These delightful bars are perfect for any occasion, whether it's a casual gathering or a special celebration. With variations ranging from classic to unique flavor combinations, this article offers a collection of recipes that cater to every palate. Explore the simplicity of the traditional rhubarb pudding bars, where the vibrant rhubarb shines through, or embark on a culinary adventure with variations that incorporate delectable ingredients like strawberries, blueberries, or even a hint of ginger. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, resulting in a symphony of taste that will leave you craving for more. So, gather your ingredients, preheat your oven, and let's embark on a delightful journey into the world of rhubarb pudding bars.
Here are our top 6 tried and tested recipes!
RHUBARB PUDDING DESSERT
Of the many recipes I've tried with rhubarb as the main ingredient, this is the one my family thinks is best. We can't wait for spring to arrive and the rhubarb to sprout.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the crumbs, sugar and butter; set aside 2 tablespoons. Press remaining crumbs into an ungreased 11x7-in. baking dish. Bake at 350° for 8-10 minutes; cool. , For filling, in a large saucepan combine sugar and cornstarch. Add rhubarb and water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Spread over the crust; chill. , Combine whipped cream and marshmallows; spread over rhubarb layer. Prepare pudding mix according to package directions for pie filling; spread over marshmallow layer. Sprinkle with reserved crumbs. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 268 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 147mg sodium, Carbohydrate 44g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT PUDDING WITH ROASTED RHUBARB
Steps:
- For the crust: Combine the pistachios, sugar and salt in a food processor and blend to a coarse crumb. Add the coconut oil and pulse until the mixture crumbles together. Distribute the mixture among 8 serving glasses and use a muddler or the back of a spoon to press it down evenly and firmly. Set aside.
- For the malabi: Whisk together the cornstarch, vanilla bean paste, coconut extract, rosewater, if using, and 1/2 cup coconut milk in a medium bowl.
- Whisk together the sugar, salt and the remaining coconut milk in a medium saucepan over medium heat. Cook, whisking often, until simmering, then pour in the cornstarch mixture in a slow, steady stream, whisking constantly. Continue to cook, whisking, until the mixture has thickened, 1 to 2 minutes. Taste and adjust the extracts and flavorings as desired. Divide the mixture among the 8 serving glasses (about 1/2 cup in each), then cover and chill for 4 hours or up to overnight.
- For the rhubarb: Preheat the oven to 325 degrees F.
- Spread the rhubarb on a rimmed baking sheet and top it with the sugar, vanilla bean paste, salt and lemon zest. Cover with foil and roast for 20 minutes, then remove the foil and roast for another 15 minutes. Let cool to room temperature. (Store overnight refrigerated in an airtight container if making this the day before.) Spoon directly on top of the malabi before serving.
RHUBARB PUDDING
A cobbler-like consistency.
Provided by MAP
Categories Desserts Custards and Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
- Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
- Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 52.1 g, Cholesterol 18.9 mg, Fat 1.8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 60.2 mg, Sugar 42.6 g
RHUBARB AND PUDDING BARS
The BEST layered rhubarb dessert ever. Loaded with lots of flavor. I got this recipe from an old co-worker, so I don't know where it originally came from. Also, keep refrigerated, but it doesn't last too many days before the top becomes moist in a covered container. Don't add pudding and cool whip until day-of serving - maybe experiment with other storage ideas? Yum!
Provided by nikkigullick
Categories Bar Cookie
Time 55m
Yield 18 bars, 18 serving(s)
Number Of Ingredients 8
Steps:
- Crust: 1 1/4 c flour, 1/3 c sugar, 1/2 c butter. Mix like a pie crust and pat into greased 9x13 pan.
- Filling: 4 c rhubarb, 1 tsp cinnamon, 1 1/2 c sugar. Mix until rhubarb is well coated, and put on top of crust.
- Top Crust: 1 1/4 c sugar, 1/2 c butter, 1 c flour. Mix and sprinkle on top of rhubarb filling.
- Bake at 350 for 40 minutes. May not brown over completely. Cool completely before next step.
- Topping (best to wait until day of serving to add this part): Mix 2 cups milk with 2 packages instant vanilla pudding. When set, pour over bars. Then top with a container of Cool Whip.
- Store in refrigerator to keep pudding and cool whip set.
Nutrition Facts : Calories 380.1, Fat 14.7, SaturatedFat 9.9, Cholesterol 30.9, Sodium 244.6, Carbohydrate 60.7, Fiber 1, Sugar 46.5, Protein 3
RHUBARB CUSTARD BARS
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.
Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
FRESH RHUBARB BREAD PUDDING
A standard bread pudding is great by itself, but this one is enhanced with the tart flavor of fresh rhubarb and nuts. Serve with a splash of cream.
Provided by DMJOLLY
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top.
- Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 64.3 g, Cholesterol 180.2 mg, Fat 16.9 g, Fiber 1.9 g, Protein 10.9 g, SaturatedFat 7.4 g, Sodium 463.4 mg, Sugar 46.8 g
Tips:
- Use fresh rhubarb for the best flavor and texture. Cut the rhubarb into 1/2-inch pieces so they cook evenly. If you don't have fresh rhubarb, you can use frozen rhubarb that has been thawed and drained.
- For a sweeter pudding, add an extra 1/4 cup sugar. If you like a tarter pudding, you can reduce the sugar to 3/4 cup.
- If you don't have a 9x13 inch baking dish, you can use a 9x9 inch baking dish. Just be sure to adjust the cooking time accordingly. For a 9x9 inch dish, bake for 30-35 minutes.
- To make sure the pudding bars are set, insert a toothpick into the center. If it comes out clean, they are done. If there is still batter on the toothpick, bake for a few more minutes.
- Let the pudding bars cool completely before cutting and serving. This will help them hold their shape and prevent them from falling apart.
Conclusion:
Rhubarb Pudding Bars are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with a simple pudding filling and a sweet and crumbly crust. The rhubarb gives the bars a tart and tangy flavor that is perfectly balanced by the sweetness of the sugar and butter. These bars are sure to be a hit with everyone who tries them!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
