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Old-Fashioned Rhubarb Cream Dessert No-Bake
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5 from 1 vote

Old-Fashioned Rhubarb Cream Dessert: No-Bake

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.
Prep Time15 minutes
Cook Time7 minutes
cooling time4 hours
Total Time4 hours 22 minutes
Course: Dessert
Cuisine: American
Keyword: dessert recipe, easy recipe, fruit recipe, no-bake recipe, rhubarb recipe, summer dessert
Servings: 15 Servings, 9 X 13 pan
Calories: 492kcal

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Equipment

Cake Pan 9 X 13
Measuring cups
Small bowls

Ingredients

Graham Cracker Crust

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 9x13-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

Calories: 492kcal | Carbohydrates: 52g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 82mg | Sodium: 342mg | Potassium: 181mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1066IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg