Description
This No-Bake Rhubarb Dessert is a refreshing and easy-to-make treat, with a tangy rhubarb layer, a creamy filling, and a buttery crumb crust. No baking required, just chill and enjoy a delightful dessert that’s perfect for summer!
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- For the Rhubarb Layer:
- 2 cups rhubarb, chopped
- 1/2 cup sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- For Garnish (optional):
- Fresh rhubarb slices or mint leaves
Instructions
- Start by making the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- Press the graham cracker mixture into the bottom of a 9-inch pie dish or an 8×8-inch square pan. Use the back of a spoon to pack it down tightly. Refrigerate the crust while you prepare the rest of the dessert.
- For the rhubarb layer: In a small saucepan, combine the chopped rhubarb, sugar, water, and cornstarch. Cook over medium heat, stirring occasionally, for about 10 minutes or until the rhubarb softens and the mixture thickens to a syrup-like consistency. Remove from heat and stir in the vanilla extract. Let it cool to room temperature.
- For the cream cheese filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the vanilla extract and mix until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well incorporated, being careful not to deflate the whipped cream.
- Once the rhubarb mixture has cooled, spread it evenly over the chilled graham cracker crust.
- Next, spread the cream cheese filling over the rhubarb layer, smoothing the top with a spatula. Cover the dessert and refrigerate for at least 4 hours or overnight to allow the flavors to set.
- Before serving, garnish with fresh rhubarb slices or mint leaves if desired. Cut into squares or slices and enjoy!
Notes
- If you prefer a sweeter dessert, you can add more sugar to the rhubarb layer to balance out the tartness.
- You can also swap the graham cracker crust for a buttery cookie crust or even a shortbread crust for a different flavor.
- If you don’t have fresh rhubarb, you can use frozen rhubarb—just thaw it completely and drain any excess liquid before using it in the recipe.
- For a more decadent touch, you can drizzle some caramel sauce or chocolate ganache on top before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg