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

Scale

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

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