Description
A refreshing layered dessert with a buttery graham cracker crust, sweet-tart homemade rhubarb filling, and a light, fluffy cream cheese frosting. Perfect for make-ahead gatherings, potlucks, and warm-weather celebrations.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
1/2 cup unsalted butter, melted
4 cups fresh rhubarb, chopped
1 1/2 cups granulated sugar
1/4 cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
1 (8 oz) package cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until evenly combined. Press firmly into the bottom of the prepared baking dish.
- Bake for 8–10 minutes until lightly golden, then cool completely.
- In a medium saucepan, combine the rhubarb, 1 1/2 cups granulated sugar, water, and cornstarch. Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture thickens.
- Remove from the heat, stir in the lemon juice, and let the filling cool slightly. Spread evenly over the cooled crust.
- Beat the softened cream cheese with the powdered sugar until smooth, then mix in the vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Spread the frosting evenly over the rhubarb layer.
- Refrigerate for at least 4 hours, preferably overnight, until fully chilled and set.
- Slice into squares and serve cold.
Notes
Frozen rhubarb can be used; thaw and drain well before cooking.
For a sweeter variation, replace part of the rhubarb with fresh strawberries.
Add orange zest to the filling for a bright citrus flavor.
Top with toasted pecans or walnuts for added crunch.
Substitute gluten-free graham crackers to make the dessert gluten free.
Store covered in the refrigerator for up to 4 days or freeze individual portions for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Bake and Chill
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 436 kcal
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
