This old-fashioned rhubarb cream dessert is the kind of recipe often found handwritten on recipe cards and served at family gatherings, church suppers, and summer celebrations. With a buttery graham cracker crust, stabilized homemade whipped cream and cream cheese layer, and sweet-tart rhubarb topping, this chilled dessert is both refreshing and comforting.
Fresh rhubarb brings a bright tangy flavor that pairs beautifully with strawberries and rich cream. Best of all, this no bake dessert is easy to prepare ahead of time, making it perfect for warm weather entertaining and busy summer days.
If you’re looking for a homemade rhubarb dessert that feels nostalgic and special, this recipe is one worth sharing.
Why You’ll Love This Recipe
- Made with real whipped cream
- No baking required
- Perfect make-ahead dessert
- Sweet, tart, creamy, and refreshing
- Great for potlucks and family gatherings
- A wonderful way to use fresh rhubarb
- Holds its shape beautifully for slicing
- Perfect for making ahead
Old-Fashioned Rhubarb Cream Dessert: No-Bake
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Ingredients
Graham Cracker Crust
- 3 Cups Graham Cracker Crumbs
- 1/2 Cup Granulated Sugar
- 1 Cup Butter 2 sticks, melted
Rhubarb Layer
- 4 Cups Rhubarb diced
- 1 Cup Granulated Sugar
- 6 Ounces Strawberry Gelatin 2 small boxes
- 2 Cups Boiling Water
Homemade Cream Layer
- 12 Ounces Cream Cheese 1 ½ blocks, softened
- 3/4 Cup Powdered Sugar
- 1 1/2 Cups Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Unflavored Gelatin
- 1 Tablespoon Cold Water
Optional Garnish
- Fresh Strawberries sliced
Instructions
Make the Graham Cracker Crust
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until evenly coated.3 Cups Graham Cracker Crumbs, 1/2 Cup Granulated Sugar, 1 Cup Butter
- Press firmly into the bottom of a 9×13-inch baking dish. Refrigerate while preparing the filling.
Cook the Rhubarb
- In a saucepan over medium heat, combine the diced rhubarb and granulated sugar. Cook for 5 to 7 minutes, stirring occasionally, until the rhubarb softens.4 Cups Rhubarb, 1 Cup Granulated Sugar
- Remove from the heat.
Prepare the Rhubarb Gelatin Layer
- In a separate bowl, dissolve the strawberry gelatin in the boiling water, stirring until fully dissolved.6 Ounces Strawberry Gelatin, 2 Cups Boiling Water
- Stir the cooked rhubarb mixture into the gelatin mixture.
- Allow the mixture to cool to room temperature, about 30 minutes.
- The rhubarb layer will still seem quite liquid at this stage, but don’t worry. Once refrigerated, it firms up beautifully into a soft fruity layer.
Make the Homemade Cream Layer
- In a small bowl, sprinkle the unflavored gelatin over the cold water. Let stand for 5 minutes to bloom. The gelatin helps stabilize the homemade whipped cream, so the dessert stays light, fluffy, and holds together beautifully after chilling.1 Teaspoon Unflavored Gelatin, 1 Tablespoon Cold Water
- In a chilled mixing bowl, whip the heavy cream and vanilla extract until soft peaks form.1 1/2 Cups Heavy Whipping Cream, 1 Teaspoon Vanilla Extract
- With the mixer running on low speed, slowly drizzle in the dissolved gelatin mixture. Continue whipping until medium-stiff peaks form.
- In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.12 Ounces Cream Cheese, 3/4 Cup Powdered Sugar
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread evenly over the chilled graham cracker crust.
Assemble the Dessert
- Slowly pour the cooled rhubarb mixture over the cream layer.
- Refrigerate for at least 4 hours, or until fully set and easy to slice. Overnight chilling works especially well.
Garnish and Serve
- Top with sliced fresh strawberries before serving if desired.Fresh Strawberries
- Cut into squares and serve chilled.
Notes
Tips for Success
Cool the Rhubarb Layer Before Pouring The rhubarb layer should cool to room temperature before being added over the cream layer. If it is too warm, it can soften the cream cheese mixture. Even after cooling, the rhubarb layer will still be fairly thin. This is normal and helps create a smooth, delicate topping once chilled. Use Cold Heavy Cream Cold cream whips faster and creates a fluffier filling. Chilling the mixing bowl beforehand also helps. Allow Enough Chill Time This dessert needs several hours in the refrigerator to fully firm up and slice neatly.Nutrition
Variations
Add Fresh Strawberries
Layer sliced strawberries between the cream layer and rhubarb topping for extra fruit flavor.
Use Vanilla Wafer Crumbs
Swap the graham crackers for vanilla wafer crumbs for a slightly sweeter crust.
Make It Less Sweet
Reduce the powdered sugar slightly if you prefer a more tangy cream cheese flavor.
How to Store
Store covered in the refrigerator for up to 4 days. The stabilized cream layer helps the dessert maintain its texture well for make-ahead serving
Because this dessert contains fresh whipped cream and cream cheese, it should remain refrigerated until serving.
Can You Freeze This Dessert?
Yes, though the texture of the cream layer may soften slightly after thawing.
Freeze tightly covered for up to 1 month. Thaw overnight in the refrigerator before serving.
For the best texture and flavor, this dessert is best enjoyed freshly chilled.
Can I Use Frozen Rhubarb?
Yes. Thaw and drain it well before cooking to remove excess moisture.
Does Rhubarb Need to Be Peeled?
Usually no. Most fresh rhubarb only needs trimming and washing. Very thick or stringy stalks should be peeled to keep it from being stringy.
Can I Make This Ahead of Time?
Absolutely. This dessert is ideal for making a day ahead since chilling improves the texture and flavor.
Why Add Gelatin to Homemade Whipped Cream?
A small amount of unflavored gelatin helps stabilize the whipped cream layer so it stays fluffy and holds its shape longer. This is especially helpful for make-ahead desserts and warmer weather serving.
Popular No Bake Dessert
This old-fashioned rhubarb cream dessert is a beautiful combination of tart rhubarb, sweet strawberries, buttery graham crackers, and homemade whipped cream. It’s the kind of simple seasonal dessert that feels right at home on a farmhouse table during spring and summer.
Whether you’re sharing it at a family gathering or simply making the most of rhubarb season, this creamy no bake dessert is one recipe people are sure to request again.
This layered strawberry and rhubarb dessert is always a hit at potlucks.