Ingredients:
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
Directions:
For the Crust:
1. Preheat oven to 350°F (175°C). Line a 9×13 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.
Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes plus chilling
Kcal: 320 kcal per serving | Servings: 12 servings
