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.
Notes
- For added crunch, sprinkle chopped nuts over the crust before baking.
- This dessert can be made a day ahead for convenience.
- You can substitute strawberry or raspberry compote if rhubarb is unavailable.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 23g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: layered rhubarb dessert, rhubarb pudding bars, spring dessert, fruit layered dessert