Description
Delightful no-bake rhubarb bars featuring a creamy topping, sweet-tart rhubarb filling, and a crunchy graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of a greased 9×9 inch pan to form the crust.
- Combine chopped rhubarb, sugar, and water in a saucepan. Cook over medium heat until rhubarb softens, about 10 minutes.
- Mix cornstarch with a bit of water to create a slurry, then add to the rhubarb mixture. Cook for another 2-3 minutes until thickened. Remove from heat and let cool.
- Whip heavy cream, powdered sugar, and vanilla in a separate bowl until soft peaks form.
- Pour cooled rhubarb filling over the graham cracker crust and spread evenly. Top with whipped cream and chill in the refrigerator for at least 240 minutes.
- Slice into bars once set and serve cold.
Notes
Adjust the sugar in the rhubarb mixture for a sweeter flavor. Chill the bars long enough to ensure they set properly for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg