Description
Indulge in this delightful no-bake rhubarb dessert, featuring layers of tangy rhubarb, creamy filling, and a buttery crust. Perfect for a spring or summer treat!
Ingredients
Scale
Rhubarb Layer:
- 4 cups fresh rhubarb, chopped
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon vanilla extract
Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons sugar
Cream Layer:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub (8 ounces) whipped topping, thawed
Instructions
- Rhubarb Layer: In a saucepan, cook rhubarb, sugar, and water until soft. Stir in cornstarch slurry, cook until thickened, then add vanilla. Cool.
- Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a dish and chill.
- Cream Layer: Beat cream cheese, powdered sugar, and vanilla. Fold in whipped topping. Spread over crust.
- Spread cooled rhubarb filling over cream layer. Chill for at least 3 hours before serving.
Notes
- For a twist, add sliced strawberries to the rhubarb layer.
- This dessert keeps well in the refrigerator for up to 3 days.
- Best served chilled as a refreshing spring or summer treat.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 24g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
