There’s something magical about rhubarb season that makes me want to capture every tart, rosy stalk in dessert form. This No-Bake Rhubarb Dessert was born out of one of those sweltering summer days when the thought of turning on the oven felt unbearable, but my neighbor had just delivered a generous bundle of fresh rhubarb from her garden. What emerged from my experimentation was this perfect layered dessert that showcases rhubarb’s unique tangy-sweet personality without requiring any baking at all.
This No-Bake Rhubarb Dessert has become my secret weapon for summer entertaining. It’s the dessert I turn to when I want something that looks impressive but doesn’t heat up the kitchen. The layers are visually stunning—a golden graham cracker crust, fluffy cream cheese middle, and that gorgeous pink rhubarb topping that practically glows with summer sunshine. But beyond its looks, this dessert delivers on flavor with that perfect balance of tangy rhubarb and sweet, creamy layers.
My mother-in-law, who typically turns her nose up at anything too “fancy” (her words, not mine), has requested this No-Bake Rhubarb Dessert for the last three family gatherings. She claims it reminds her of the rhubarb crisp her grandmother used to make, but “without all the fuss.” My teenage daughter, who generally views vegetables with suspicion (yes, I know rhubarb is technically a vegetable!), actually asked for seconds and then wanted to help me make it the next time.
What I love most about this No-Bake Rhubarb Dessert is how it celebrates rhubarb’s distinctive flavor without overwhelming it. The cream cheese layer provides a perfect neutral backdrop that lets the rhubarb shine, while the graham cracker crust adds just the right amount of texture and sweetness to balance the tartness.
Let me show you how to create this refreshing No-Bake Rhubarb Dessert that’s guaranteed to become your go-to summer recipe.
Table of Contents
Why You’ll Love This No-Bake Rhubarb Dessert
- This No-Bake Rhubarb Dessert keeps your kitchen cool during hot summer days—no oven required!
- The No-Bake Rhubarb Dessert perfectly balances rhubarb’s natural tartness with sweet, creamy layers
- It’s make-ahead friendly—this No-Bake Rhubarb Dessert actually improves with overnight chilling
- The beautiful pink color of this No-Bake Rhubarb Dessert makes it a stunning centerpiece for any gathering
- This versatile No-Bake Rhubarb Dessert works equally well for casual barbecues or elegant dinner parties
- The No-Bake Rhubarb Dessert is surprisingly easy despite its impressive layered appearance
- Each bite of this No-Bake Rhubarb Dessert delivers multiple textures—creamy, crunchy, and tender
Ingredients for No-Bake Rhubarb Dessert
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Easy No-Bake Rhubarb Dessert: Perfect Sweet-Tart Summer Treat
- Total Time: 32 minutes
- Yield: 12 servings 1x
Description
This refreshing No-Bake Rhubarb Dessert is the perfect summer treat that keeps your kitchen cool! Featuring layers of buttery graham cracker crust, fluffy cream cheese filling, and tangy-sweet rhubarb topping, it delivers the perfect balance of flavors and textures. The beautiful pink rhubarb layer makes this dessert as stunning to look at as it is delicious to eat. Best of all, it’s make-ahead friendly and actually improves with overnight chilling, making it ideal for entertaining or hot summer days when you want dessert without turning on the oven!
Ingredients
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- ½ cup granulated sugar (for rhubarb layer)
- 2 tablespoons water
- 2 cups graham cracker crumbs (about 16 full crackers)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar (for crust)
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 8 ounces whipped topping (like Cool Whip), thawed
Instructions
- In a medium saucepan over medium heat, combine the chopped rhubarb, ½ cup granulated sugar, and water.
- Cook for 10-12 minutes, stirring occasionally, until the rhubarb breaks down and the mixture thickens to a jam-like consistency.
- Remove from heat and set aside to cool completely. The mixture will continue to thicken as it cools.
- While the rhubarb is cooling, prepare the crust. In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar.
- Mix until the crumbs are evenly moistened and hold together when pressed.
- Press the mixture firmly into the bottom of a greased 9×13-inch baking dish, creating an even layer.
- Refrigerate the crust for about 15 minutes to set while you prepare the cream layer.
- In a large bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until completely smooth and fluffy, about 2-3 minutes.
- Gently fold in the whipped topping using a spatula, mixing just until fully combined and the mixture is light and airy.
- Remove the crust from the refrigerator and spread the cream layer evenly over the chilled graham cracker base.
- Spoon the cooled rhubarb mixture over the cream layer, spreading it gently and evenly across the top.
- Cover the dessert with plastic wrap and refrigerate for at least 4 hours, though overnight is even better for the layers to fully set.
- When ready to serve, cut into squares using a sharp knife, wiping the blade clean between cuts.
- Serve chilled directly from the refrigerator for the best texture and flavor.
Notes
- For the best results, choose firm, crisp rhubarb stalks with bright color and avoid any that feel soft
- The cream cheese must be fully softened (at least 2 hours at room temperature) for a smooth, lump-free layer
- Fresh rhubarb works best, but frozen can be substituted – just thaw completely and drain excess liquid first
- The rhubarb mixture should be completely cool before assembling to prevent melting the cream layer
- For cleanest cuts, run your knife under warm water and dry it between each slice
- This dessert is actually better the next day as the flavors meld and layers set perfectly
- Can be made up to 2 days in advance and stored covered in the refrigerator
- For variations, try adding strawberries to the rhubarb for a classic combination
- If the rhubarb mixture seems too thin, cook it a few minutes longer to reduce and thicken further
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: per serving
- Calories: 285
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: no bake rhubarb dessert, rhubarb layered dessert, summer rhubarb recipe, rhubarb cream dessert, easy rhubarb dessert, no bake summer dessert, rhubarb bars, layered rhubarb dessert
For the Rhubarb Layer
- 3 cups fresh rhubarb, chopped into ½-inch pieces
- ½ cup granulated sugar
- 2 tablespoons water
For the Graham Cracker Crust
- 2 cups graham cracker crumbs (about 16 full crackers)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cream Layer
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 8 ounces whipped topping (like Cool Whip), thawed
Ingredient Tips:
- For the rhubarb, look for firm, crisp stalks with bright color. Avoid any that feel soft or have brown spots
- The cream cheese must be fully softened for a smooth, lump-free layer—set it out at least 2 hours before making this No-Bake Rhubarb Dessert
- Fresh rhubarb works best, but frozen can be substituted—just thaw and drain excess liquid first
Step-by-Step Instructions for No-Bake Rhubarb Dessert
Prepare the Rhubarb Layer
- In a medium saucepan over medium heat, combine the chopped rhubarb, ½ cup sugar, and water.
- Cook for 10-12 minutes, stirring occasionally, until the rhubarb breaks down and the mixture thickens to a jam-like consistency.
- Remove from heat and set aside to cool completely. The rhubarb mixture will continue to thicken as it cools.
Make the Graham Cracker Crust
- While the rhubarb is cooling, prepare the crust. In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar.
- Mix until the crumbs are evenly moistened and hold together when pressed.
- Press the mixture firmly into the bottom of a greased 9×13-inch baking dish, creating an even layer.
- Refrigerate the crust for about 15 minutes to set while you prepare the cream layer.
Prepare the Cream Layer
- In a large bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until completely smooth and fluffy, about 2-3 minutes.
- Gently fold in the whipped topping using a spatula, mixing just until fully combined and the mixture is light and airy.
Assemble the Dessert
- Remove the crust from the refrigerator and spread the cream layer evenly over the chilled graham cracker base, covering it completely to the edges.
- Spoon the cooled rhubarb mixture over the cream layer, spreading it gently and evenly across the top.
- Cover the dessert with plastic wrap and refrigerate for at least 4 hours, though overnight is even better for the layers to fully set and the flavors to meld.
Serve and Enjoy
- When ready to serve, cut into squares using a sharp knife, wiping the blade clean between cuts for neat presentation.
- Serve chilled directly from the refrigerator for the best texture and flavor experience.
Emma’s Kitchen Notes for Perfect No-Bake Rhubarb Dessert
- The secret to the best texture is ensuring each component is at the right temperature before assembly. The rhubarb should be completely cool, the crust should be chilled and set, and the cream layer should be smooth and fluffy.
- For the cleanest cuts, run your knife under warm water and dry it between each slice. This prevents the cream layer from sticking to the blade and gives you professional-looking squares.
- Make-ahead perfection: This No-Bake Rhubarb Dessert is actually better the next day! The flavors have time to meld, and the layers set perfectly. It can be made up to 2 days in advance.
- Storage instructions: Keep No-Bake Rhubarb Dessert covered in the refrigerator for up to 4 days. The graham cracker crust will soften slightly over time, but the flavors remain delicious.
Frequently Asked Questions About No-Bake Rhubarb Dessert
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb for this No-Bake Rhubarb Dessert! Thaw it completely and drain any excess liquid before cooking. Frozen rhubarb may break down a bit more during cooking, which actually works well for this recipe since you want a jam-like consistency. You might need to cook it for a few extra minutes to achieve the right thickness.
My rhubarb layer turned out too thin. How can I thicken it?
If your rhubarb mixture seems too thin after cooling, you can return it to the saucepan and cook it for a few more minutes over medium heat to reduce it further. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, add it to the rhubarb, and cook for another 2-3 minutes until thickened. Let it cool completely before assembling your No-Bake Rhubarb Dessert.
Can I substitute the whipped topping with something else?
Absolutely! You can substitute the whipped topping with 1 cup of heavy cream whipped to soft peaks with 2 tablespoons of powdered sugar. This will give your No-Bake Rhubarb Dessert a slightly denser but more luxurious texture. You could also use whipped mascarpone for an even richer flavor.
How do I know when the rhubarb is cooked enough?
The rhubarb for your No-Bake Rhubarb Dessert is ready when it easily breaks apart with a spoon and has a jam-like consistency that coats the spoon. It should be thick enough that it won’t run off when you spread it on the cream layer. If it’s still watery after 12 minutes, continue cooking for a few more minutes.
Can I add other fruits to this recipe?
Yes! This No-Bake Rhubarb Dessert is wonderfully adaptable. Strawberries pair beautifully with rhubarb—try using 2 cups rhubarb and 1 cup chopped strawberries for a classic combination. You could also add a handful of blueberries or raspberries. Just keep the total fruit volume the same and adjust the sugar to taste if needed.
Why This No-Bake Rhubarb Dessert Will Become Your Summer Staple
This No-Bake Rhubarb Dessert has transformed the way I think about summer desserts. It proves that you don’t need to heat up your kitchen to create something spectacular—sometimes the simplest approaches yield the most satisfying results. The combination of tangy rhubarb, creamy middle layer, and crunchy crust creates a dessert that’s both refreshing and indulgent.
What I love most about this No-Bake Rhubarb Dessert is how it celebrates rhubarb’s unique character while making it accessible to everyone, even those who might typically shy away from tart flavors. The sweet cream layer provides the perfect balance, creating a dessert that’s sophisticated enough for adults but appealing enough for kids.
If you enjoyed this No-Bake Rhubarb Dessert, you might also like my Strawberry Cheesecake, Lemon Cheesecake Squares, or Easy Caramel Cheesecake Bars. And don’t forget to sign up for my newsletter to get more refreshing summer recipes delivered straight to your inbox!
Have you tried making this No-Bake Rhubarb Dessert? What’s your favorite way to use fresh rhubarb? I’d love to hear about your summer baking adventures in the comments below!
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