Description
This No-Bake Rhubarb Dessert is a refreshing and easy-to-make treat featuring a crunchy graham cracker crust, a sweet-tart rhubarb layer cooked to syrupy perfection, and a light, creamy cream cheese filling. Perfect for spring or summer gatherings, this dessert requires minimal baking skills and chill time to set, resulting in a delightful balance of textures and flavors.
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
- Make 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 Crust: 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.
- Cook 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.
- Prepare 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.
- Whip and Fold Cream: 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.
- Layer the Dessert: Once the rhubarb mixture has cooled, spread it evenly over the chilled graham cracker crust.
- Add the Cream Cheese Layer: 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.
- Garnish and Serve: Before serving, garnish with fresh rhubarb slices or mint leaves if desired. Cut into squares or slices and enjoy!
Notes
- Make sure the cream cheese is softened to ensure a smooth cream cheese filling.
- Allow the rhubarb mixture to cool completely before spreading to prevent melting the cream cheese layer.
- For an extra tang, you can add a bit of lemon zest to the rhubarb layer.
- This dessert can be prepared a day ahead, making it ideal for entertaining.
- Store leftovers covered in the refrigerator for up to 3 days.
