Serving Roseau County for over 100 Years - The Official Roseau County Newspaper

Congratulations Bro!!

As you can see it will be short and sweet this week. I will be back next week and we will let Bro enjoy the spotlight for his amazeballs honor!

Congratulations Bro!

Rhubarb Pudding Bars


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


For the Crust:

1. Preheat oven to 350°F (175°C). Line a 9x13 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.


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