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

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

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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.