No Bake Rhubarb Dessert Recipe

This no bake rhubarb dessert is one of those old-fashioned treats that always disappears fast at family gatherings. With a buttery graham cracker crust, a creamy cheesecake-style layer, and a sweet-tart rhubarb topping, it’s the perfect balance of rich and refreshing.

Prep Time15

Cook Time7

cooling time4

Total Time4 22

Course: Dessert

Cuisine: American

Keyword: Dessert Bars Recipe, dessert recipe, easy recipe, fruit recipe, no bake bars, no-bake recipe, summer dessert, summer recipe

Servings: Servings, 9 X 13 pan

Calories: 388kcal

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Kitchen Essentials

Aluminum Cake Pan

Vintage Measuring

Mini Pie Pans

Ingredients

For the Crust

3 Cups Graham Cracker Crumbs
1/2 Cup Granulated Sugar
1 Cup Butter 2 sticks melted

For the Rhubarb Filling

4 Cups Rhubarb diced
1 Cup Granulated Sugar
6 Ounces Strawberry Gelatin 2 small boxes
2 Cups Boiling Water

For the Cream Cheese Layer

12 Ounces Cream Cheese 1 ½ packages, softened
3/4 Cup Powdered Sugar
8 Ounces Whipped Topping 1 container

For the Garnish

Fresh Strawberries sliced

Instructions

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until evenly mixed.
3 Cups Graham Cracker Crumbs, 1/2 Cup Granulated Sugar, 1 Cup Butter
Press the crumb mixture firmly into the bottom of a 9x13-inch baking dish to create an even layer. Refrigerate while preparing the filling layers.
Add the diced rhubarb and granulated sugar to a saucepan. Cook over medium heat for about 5 to 7 minutes, stirring occasionally, until the rhubarb softens and begins to break down slightly. Remove from the heat.
4 Cups Rhubarb, 1 Cup Granulated Sugar
In a separate bowl, dissolve the strawberry gelatin in 2 cups boiling water, stirring until fully dissolved.
6 Ounces Strawberry Gelatin, 2 Cups Boiling Water
Stir the cooked rhubarb mixture into the gelatin mixture. Set aside and allow it to cool to room temperature before layering. About 30 minutes.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
12 Ounces Cream Cheese, 3/4 Cup Powdered Sugar
Fold in the whipped topping gently until fully combined.
8 Ounces Whipped Topping
Spread the cream cheese mixture evenly over the chilled graham cracker crust.
Carefully pour the cooled rhubarb-gelatin mixture over the cream cheese layer. Spread gently into an even layer. The rhubarb layer will still appear runny at this stage, but it will fully set after chilling.
Refrigerate the dessert for at least 4 hours, or until fully set. Overnight chilling works especially well and makes cleaner slices.
Top with sliced fresh strawberries just before serving if desired.
Fresh Strawberries
Cut into squares and serve chilled.

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Notes

A 9x13 dessert usually serves:

15 generous squares
18 smaller potluck-style pieces

Don’t Worry if the Rhubarb Layer Seems Thin

The rhubarb and strawberry gelatin mixture will seem quite liquid when it’s poured over the cream cheese layer. That’s completely normal.

After cooking, allow the mixture to cool to room temperature for about 30 minutes before adding it to the dessert. Cooling it slightly helps protect the cream cheese layer while still keeping the topping pourable.

At this stage, the filling will still be fairly thin, but once refrigerated, the gelatin firms up beautifully into a soft, fruity layer with the perfect texture. The result is a refreshing topping that balances the rich cream cheese layer with sweet-tart rhubarb flavor.

Tips for the Best No Bake Rhubarb Dessert

Use Fresh Rhubarb When Possible

Fresh rhubarb gives the best texture and flavor. If using frozen rhubarb, thaw and drain excess liquid before cooking.

Soften the Cream Cheese

Softened cream cheese blends much more smoothly and prevents lumps in the filling.

Press the Crust Firmly

Using the bottom of a measuring cup helps create a firm crust that holds together when sliced.

Chill Long Enough

This dessert slices best after several hours in the refrigerator. Overnight chilling is ideal for neat layers.

Nutrition