This easy, No Bake Rhubarb Dessert with a graham cracker crust, layers of rhubarb filling, vanilla pudding, and whipped cream, and marshmallows is the perfect way to enjoy your rhubarb crop this year! The flavors meld so perfectly together, with the sweet pudding and whipped cream marshmallows balancing the tangy rhubarb!
This rhubarb dessert recipe is especially popular during rhubarb season, which is generally the end of April (in many areas) until the end of June. It's similar to my Cherry Cha Cha recipe on this site, and pairs well with any spring or summer meal, such as my shortcut skillet fried chicken and Healthy Potato Salad. This is like a dessert you'd have at an old-fashioned country picnic, making it an ideal summer potluck dessert. It can also be made dairy-free!
🍒Reader Review
"This recipe is easy and turned out perfectly. I followed the recipe to the T. Took it to a church luncheon, and it quickly disappeared. Thanks for the recipe!" ⭐⭐⭐⭐⭐
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Whether you grow your own rhubarb, or get it at the farmers market or grocery store, rhubarb season is short, so dig in and make the most of it!
Don't just make a rhubarb crisp recipe; get creative! If you're looking for unusual rhubarb recipes, or easy or cold rhubarb desserts, you'll love this layered rhubarb dessert, as well as my no bake Rhubarb Cream Cheese Bars and my Strawberry Rhubarb Cheesecake!
In addition to that delicious rhubarb dessert, be sure to try my other unique rhubarb recipes: Rhubarb Coffee Cake Recipe, Easy Rhubarb Pancakes, Rhubarb Bars, Microwave Rhubarb Crisp (in a mug), Healthy Rhubarb Smoothie, and my Healthy Rhubarb Muffins (Weight Watchers Friendly) These really are the best rhubarb recipes!
🥘Ingredient Notes
For this rhubarb dessert, you'll need:
- Unsalted butter. I prefer to use unsalted butter in my recipes the majority of the time because it allows me to control the salt. The salt content in salted butter varies by brand.
- Rhubarb. You can use fresh or frozen- you can use fresh rhubarb or frozen OR use an already prepared rhubarb compote for this recipe.
- Cornstarch. Cornstarch thickens the rhubarb filling in this recipe, but you could use minute tapioca instead - it will give the filling a more translucent look.
- Whipping cream. Real whipped cream works best- make sure it's 33- 36% fat.
- Instant vanilla pudding. You can prepare a box of instant pudding or use prepared instant pudding (i.e., snack packs). If you use the prepared snack packs ,* you'll need 4 -158 g -containers of instant vanilla pudding snacks.
- Sugar. I used less sugar (½ cup) than the 1 cup the original recipe called for, as I like it less sweet.
*See recipe card for full list of ingredients and quantities.
📖Variations & Substitutions
- Whipping cream - Real whipping cream is ideal, but you can use Cool Whip or another type of whipped topping as a substitute (keep in mind that it will be sweeter)
- Graham cracker crumbs- If you don't have crumbs, crush up graham crackers (you can do this in a food processor or by adding crackers to a large Ziplock bag and using a rolling pin to crush them). You could also substitute chocolate baking crumbs.
- Dairy-free - use a vegan butter or margarine (Becel has one), use non-dairy milk in the Jell-0 instant pudding (it's naturally vegan) and use a non-dairy whipped topping.
🔪How to Make No Bake Rhubarb Dessert
- Heads up: You'll need to let this rhubarb dessert set in the fridge for at least 6 hours or overnight, so you'll want to plan accordingly!
Melt butter and mix with graham cracker crumbs in a medium bowl.
Press ¾ of crust in 9-by-13-inch pan, refrigerate. Set aside the remainder (for topping).
Combine chopped rhubarb stalks, sugar, water, and cornstarch. Boil on top of the stove until it thickens.
This will take 20- 30 minutes, depending on your stove. It should be the consistency of pudding. Cool completely.
Spread rhubarb mixture over graham crumbs.
Beat whipping cream to soft peaks and add 1 tablespoon of white sugar and beat to stiff peaks (you can add more sugar if you like it sweeter).. Mix marshmallows in with whipped cream.
Spoon whipped cream mixture over rhubarb layer.
Mix pudding as per directions on box, let set for about a minute, and spread over cream mixture.
Sprinkle remaining graham cracker crumbs over the top.
Refrigerate at least 6 hours or overnight, or make it early in the morning to serve in the evening.
Hint: When you are spreading the layers on top of one another, be patient. Spread a little bit at a time (as you would frosting) so you don't end up with everything smeared together. Your dessert will look nicer that way!
Expert Recipe Tips
- Cook the Rhubarb Filling Until It’s Thick Enough. The rhubarb filling should be as thick as pudding before spreading it over the crust. If it’s too runny, keep simmering while stirring until it reaches the right consistency.
- Cool the Rhubarb Mixture Completely Before Assembling. Spreading warm rhubarb over the crust can make the graham crackers soggy. Speed up cooling by placing the pot in the freezer for a few minutes (use a trivet or a towel underneath to protect your surface).
- Make the Layers Even for a Better Presentation. When spreading the layers, use a spatula or the back of a spoon to gently spread each layer evenly. This keeps them distinct and prevents mixing.
- Whip the Cream to Stiff Peaks for a Stable Texture. For the whipped cream layer: Beat until stiff peaks form so it holds up better in the dessert. If using Cool Whip, skip this step.
- Add a Touch of Red Food Coloring for a Vibrant Look . If your rhubarb filling looks dull or brownish, a drop or two of red food coloring (like Americolor Super Red) can enhance the color without altering the taste. Avoid adding too much, as it can create an artificial flavor, or opt for a 'no taste red' gel food coloring, as red tends to have a stronger taste than other colors.
- Let It Chill Overnight for the Best Texture. Although it is set in 6 hours, chilling it overnight allows the layers to meld together beautifully, enhancing the flavor and texture.
- Use Pre-Made Ingredients for a Time-Saving Hack. Use pre-made rhubarb compote to skip the cooking step. Use instant pudding snack packs instead of making boxed pudding. Prepare the whipped cream the night before and refrigerate it separately.
👪 Serving Size
This rhubarb recipe makes 12 servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You will just need an additional 9X13 pan.
Top tip
Add a little red food coloring if your rhubarb looks a little brown. I use Americolor Super Red (affiliate link) so I only have to add a very small amount. If you use too much red food coloring, it produces a funny 'red taste'.
❔Recipe FAQs
Some rhubarb varieties are greener, which can result in a brownish hue when cooked. You can add a drop or two of red food coloring to enhance the color without affecting the flavor.
Yes! If you want a thicker dessert, you can make it in a 9x9-inch pan instead of a 9x13-inch pan.
Store this dessert with rhubarb for up to 4 days in the fridge in an airtight container. These ingredients don't stand up well to freezing.
So if you're looking for a great way to use up lots of rhubarb in an easy recipe or unusual rhubarb desserts, you'll love the unique flavor in this No Bake Rhubarb Dessert! It's sure to become one of your favorite rhubarb desserts.
🍮More No Bake Dessert Recipes
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📋 No Bake Rhubarb Dessert Recipe
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup butter or margarine
- 4 cups chopped rhubarb *fresh or frozen
- 1 cup white granulated sugar (I reduced it to ½ cup as I don't like it that sweet)
- 3 tablespoons cornstarch
- 1 ½ cup water
- 2 Cups whipping cream
- 1 ½ cup mini marshmallows
- 1 102g -package instant vanilla pudding (prepared)
Instructions
- Heads up: you'll need to let this rhubarb dessert sit in the fridge for at least 6 hours or overnight, so you'll want to plan accordingly!
- Melt butter and mix with cracker crumbs.2 cups graham cracker crumbs, ¼ cup butter or margarine
- Press ¾ of crust in 9-by-13-inch pan, refrigerate.
- Combine rhubarb, sugar, water and corn starch.4 cups chopped rhubarb, 1 cup white granulated sugar, 1 ½ cup water, 3 tablespoons cornstarch
- Boil on top of stove until it thickens. This will take 20- 30 minutes, depending on your stove. It should be the consistency of pudding. * you can add a drop or two of red food coloring if it looks too pale or brown for your liking. *To save time: You can make this part the night before OR you can use a rhubarb compote you already have made.
- Cool completely (you can speed this up by putting in the freezer (make sure you transfer into another container or have pot holder underneath the pot). Spread over graham cracker crust. *It will thicken a lot while cooling
- In a large bowl, beat whipping cream to soft peaks and add a little sugar (I add 1 tablespoon of white sugar) and beat to stiff peaks (you can add more sugar if you like it sweeter).. Mix marshmallows in with whipped cream. *To save time: you can also do this the night before to save time and refrigerate, then you don't have to refrigerate the whole dessert overnight, as this is the part of the recipe that needs to time to meld together in the fridge.If you are using Cool Whip or another whipped topping, simply add the marshmallows to the whipped cream. But keep in mind, it will be much sweeter.2 Cups whipping cream, 1 ½ cup mini marshmallows
- Spoon whipped cream mixture over rhubarb layer.
- Mix pudding as directions on box, and let it set for about a minute and spread over cream mixture. *To save time: you can also mix up the instant pudding the night before and refrigerate or simply use prepared snack pack pudding.1 102g -package instant vanilla pudding
- Sprinkle rest of graham cracker crumbs over top.
- Refrigerate overnight or make early in the morning to serve in the evening.
Notes
-
- Cook the Rhubarb Filling Until It’s Thick Enough. The rhubarb filling should be as thick as pudding before spreading it over the crust. If it’s too runny, keep simmering while stirring until it reaches the right consistency.
-
- Cool the Rhubarb Mixture Completely Before Assembling. Spreading warm rhubarb over the crust can make the graham crackers soggy. Speed up cooling by placing the pot in the freezer for a few minutes (use a trivet or a towel underneath to protect your surface).
-
- Make the Layers Even for a Better Presentation. When spreading the layers, use a spatula or the back of a spoon to gently spread each layer evenly. This keeps them distinct and prevents mixing.
-
- Whip the Cream to Stiff Peaks for a Stable Texture. For the whipped cream layer: Beat until stiff peaks form so it holds up better in the dessert. If using Cool Whip, skip this step.
-
- Add a Touch of Red Food Coloring for a Vibrant Look .If your rhubarb filling looks dull or brownish, a drop or two of red food coloring (like Americolor Super Red) can enhance the color without altering the taste. Avoid adding too much, as it can create an artificial flavor or opt for a 'no taste red' gel food coloring, as red tends to have a stronger taste than other colors.
-
- Let It Chill Overnight for the Best Texture. Although it sets in 6 hours, chilling it overnight allows the layers to meld together beautifully, enhancing the flavor and texture.
-
- Use Pre-Made Ingredients for a Time-Saving Hack. Use pre-made rhubarb compote to skip the cooking step. Use instant pudding snack packs instead of making boxed pudding. Prepare the whipped cream the night before and refrigerate separately.
- Whipping cream - Real whipping cream is ideal, but you can use Cool Whip or another type of whipped topping as a substitute (keep in mind that it will be sweeter)
- Graham cracker crumbs- If you don't have crumbs, crush up graham crackers (you can do this in a food processor or by adding crackers to a large Ziplock bag and using a rolling pin to crush them). You could also substitute chocolate baking crumbs.
- Dairy-free - use a vegan butter or margarine (Becel has one), use non-dairy milk in the Jell-0 instant pudding (it's naturally vegan) and use a non-dairy whipped topping.
Becky Long
The recipe is easy and turned out perfectly. I followed the recipe to the T. Took it to a church luncheon and it quickly disappeared. Thanks for the recipe
Terri Gilson
Hi Becky,
I'm so glad to hear everyone loved it!
Terri
Irene
Do you need to drain frozen Rhubarb?
Terri Gilson
Hi Irene,
Yes you do!
Enjoy 🙂
Terri
Rose
Can this be frozen or eaten as a frozen desert ?
Terri Gilson
Hi Rose,
No, this does not make for a good frozen dessert. The pudding and whipped cream will run.
Terri
David
Spread rhubarb mixture onto bottom of greased 9X13 pan. You mean the graham crumb?
Terri Gilson
Yes-that’s what I meant! Fixed- thanks for letting me know!
Terri