If you’re looking for a dessert that’s as beautiful as it is delicious, this Layered Rhubarb Pudding Dessert is the one. It’s a dreamy combination of tangy rhubarb, silky pudding, and a buttery crust, all stacked into layers that are as stunning as they are irresistible. Each bite is the perfect balance of sweet, tart, creamy, and crunchy. Trust me, this one will steal the show at any gathering and it’s easier to make than you might think!

Why You’ll Love Layered Rhubarb Pudding Dessert

Name: Layered Rhubarb Pudding Dessert
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 cups chopped fresh or frozen rhubarb; 1 cup granulated sugar (divided); 1/4 cup water; 1 cup all-purpose flour; 1/2 cup unsalted butter, melted; 1 package (8 oz) cream cheese, softened; 1 package (3.4 oz) instant vanilla pudding mix; 2 cups cold milk; 1 cup whipped topping (or whipped cream)

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for spring and summer gatherings but works beautifully year-round.
Budget-Friendly: Made with simple ingredients you probably already have on hand.
Quick and Easy: Comes together with minimal fuss and can be made ahead.
Customizable: Try swapping in strawberries or raspberries along with the rhubarb.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Layered Rhubarb Pudding Dessert

Here’s the magic behind this dessert—it layers textures and flavors in the best way:
Rhubarb: The star of the show with its tangy, refreshing flavor.
Sugar: Sweetens the rhubarb and balances its natural tartness.
Butter: Creates a rich, buttery crust that holds it all together.
Flour: Combines with butter to make the perfect base.
Instant Pudding: Adds a creamy layer of smooth, velvety texture.
Whipped Topping: Gives the dessert a light and fluffy finish.
Cream Cheese: Adds richness and a slight tang to the creamy layers.
Optional Garnishes: A sprinkle of toasted nuts, white chocolate shavings, or extra whipped topping.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Make the Crust: Preheat oven to 350°F. Mix flour and butter until crumbly, then press into the bottom of a 9×13-inch dish. Bake for 15–20 minutes until lightly golden. Let cool.
Prepare the Rhubarb: Cook chopped rhubarb with sugar over medium heat until softened and syrupy. Set aside to cool completely.
Make the Cream Layer: Beat cream cheese with a bit of sugar until smooth, then fold in whipped topping. Spread over cooled crust.
Prepare the Pudding: Whisk the instant pudding with milk until thickened. Spread over the cream cheese layer.
Assemble the Layers: Spoon the cooled rhubarb mixture over the pudding layer evenly.
Top and Chill: Finish with extra whipped topping if desired and refrigerate for at least 2 hours before serving to let the layers set.
Serve and Enjoy: Slice into squares and enjoy a spoonful of every layer!

Nutrition Facts: Servings: 12 Calories per serving: 280
Preparation Time
Prep Time: 25 minutes Cook Time: 20 minutes Chill Time: 2 hours Total Time: 2 hours 45 minutes

How to Serve Layered Rhubarb Pudding Dessert

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve chilled with a dollop of extra whipped topping.
Garnish with toasted nuts or white chocolate curls for a touch of elegance.
Pair with a cup of tea or coffee for a complete dessert moment.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Make sure the crust is fully cooled before adding the creamy layers.
If rhubarb is too tart for your taste, add a bit of honey or more sugar when cooking it.
Use real whipped cream for an extra luscious finish.
Prepare a day in advance for a perfectly set dessert.
Store leftovers covered in the refrigerator for up to 3 days.

FAQ’s

1. Can I use frozen rhubarb?
Yes, just thaw and drain it well before cooking.
2. Can I add strawberries to the rhubarb?
Absolutely! Strawberries and rhubarb are a classic combination.
3. Can I use cooked pudding instead of instant?
Yes, but let it cool completely before layering.
4. How do I keep the layers from mixing together?
Make sure each layer is fully cooled and set before adding the next.
5. Can I make this dessert gluten-free?
Yes, use a gluten-free flour blend for the crust.
6. Can I freeze this dessert?
It’s best fresh, but you can freeze it without the whipped topping layer and add that after thawing.
7. Can I make individual servings?
Definitely assemble in small jars or cups for a fun presentation.
8. Can I skip the cream cheese?
You can, but the cream cheese adds richness and structure to the layers.
9. Can I make it less sweet?
Reduce the sugar in the rhubarb mixture and pudding layers to taste.
10. How long does it keep in the fridge?
It’s best within 2–3 days, as the crust can start to soften.

Conclusion

Layered Rhubarb Pudding Dessert is a delightful mix of tangy, creamy, and buttery flavors that will wow your family and friends. With its vibrant color and gorgeous layers, it’s as pretty as it is delicious. Perfect for potlucks, holidays, or a treat for yourself, this dessert is guaranteed to become a favorite. One bite, and you’ll be hooked!

Layered Rhubarb Pudding Dessert

Author: Madison
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 45 minutes (including chilling time)
Yield: 9 servings 1x
Category: Dessert
Method: Baking, Layering
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Layered Rhubarb Pudding Dessert is a sweet and tangy treat featuring tender rhubarb compote, creamy pudding layers, and a buttery crust, perfect for spring gatherings.

Ingredients

Scale

2 cups chopped fresh or frozen rhubarb
1 cup granulated sugar (divided)
1/4 cup water
1 cup all-purpose flour
1/2 cup unsalted butter, melted
1 package (8 oz) cream cheese, softened
1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 cup whipped topping (or whipped cream)

Instructions

Preheat oven to 350°F (175°C). In a saucepan, combine rhubarb, 1/2 cup sugar, and water. Cook over medium heat until rhubarb is soft and thickened, about 8-10 minutes. Set aside to cool.
In a bowl, combine flour, melted butter, and remaining 1/4 cup sugar. Press mixture into the bottom of a greased 8×8-inch baking dish to form a crust. Bake for 15 minutes and let cool completely.
Beat cream cheese until smooth. Spread evenly over cooled crust.
Prepare pudding mix with cold milk according to package directions. Spread pudding over the cream cheese layer.
Top with cooled rhubarb compote, spreading evenly.
Finish with whipped topping and chill for at least 2 hours before serving.