Description
A delicious and refreshing no-bake rhubarb dessert featuring a crunchy graham cracker crust, a tangy rhubarb layer, and a smooth cream cheese filling, perfect for warm days when you want a light yet satisfying treat.
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 and chill crust: Press the graham cracker mixture into the bottom of a 9-inch pie dish or an 8×8-inch square pan, using 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 chopped rhubarb, sugar, water, and cornstarch. Cook over medium heat, stirring occasionally, for about 10 minutes until rhubarb softens and thickens to a syrup-like consistency. Remove from heat and stir in vanilla extract. Let it cool to room temperature.
- Prepare cream cheese filling: In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Add vanilla extract and mix to combine.
- Whip and fold cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate it.
- Assemble rhubarb layer: Spread the cooled rhubarb mixture evenly over the chilled graham cracker crust.
- Add cream cheese layer: Spread the cream cheese filling over the rhubarb layer, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or overnight for 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 rhubarb mixture is completely cooled before layering to prevent melting the cream cheese filling.
- The dessert benefits from chilling overnight for best flavor and texture.
- Use cold heavy cream for easier whipping.
- For a sweeter crust, increase sugar in the crust mixture slightly.
- Optional garnish adds a fresh and colorful touch to the presentation.
