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Home » Recipes

Rhubarb Dessert (No Bake)

Published: Jun 3, 2022 by Terri Gilson · Modified: Aug 10, 2022 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 2 Comments

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Rhubarb dessert on a white plate with fork on the right side and pan of more dessert in the background

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!

Rhubarb dessert on a white plate with fork on the right side and pan of more dessert in the background

This recipe is especially popular during rhubarb season, which is generally the end of April (in many areas) until the end of June. This recipe is similar to my Cherry Cha Cha recipe on this site, and is 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!

Jump to:
  • 🥘Ingredients
  • 🔪Instructions
  • 📖Variations & Substitutions
  • 👪 Serving Size
  • 🍽Equipment
  • 🌡️Storage
  • 💭Top tip
  • ⭐ Reviews
  • 📋 Rhubarb Dessert Recipe (no bake)
  • 🍮More No Bake Dessert Recipes

Whether you grow your own rhubarb, 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, you'll love this layered rhubarb dessert and my Sticky Rhubarb Pudding. Besides those delicious rhubarb desserts, be sure to try my other unique rhubarb recipes: Rhubarb Coffee Cake Recipe, Rhubarb Compote Recipe, Rhubarb Bars (shown below), Strawberry Rhubarb Cheesecake (No Bake), Microwave Rhubarb Crisp (in a mug) and my Healthy Rhubarb Muffins (Weight Watchers Friendly) These really are the best rhubarb recipes!

rhubarb square on a white plate, with glass dish of more rhubarb squares in the background

🥘Ingredients

For this rhubarb dessert, you'll need:

ingredients in rhubarb dessert, in glass bowls, labelled
  • graham cracker crumbs
  • unsalted butter (or margarine)
  • chopped rhubarb * you can use fresh or frozen
  • white granulated sugar
  • corn starch
  • water
  • whipping cream
  • mini marshmallows
  • instant vanilla pudding

*See recipe card for quantities.

🔪Instructions

  • 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!
butter mixed with graham cracker crumbs
  1. Melt butter and mix with graham cracker crumbs.
graham crackers and butter pressed into 9X13 pan
  1. Press ¾ of crust in 9-by-13-inch pan, refrigerate. Set aside the remainder (for topping).
rhubarb, water, sugar and cornstarch in pot
  1. Combine rhubarb, sugar, water and corn starch. Boil on top of stove until it thickens.
rhubarb cooked in pot with spoon
  1. This will take 20- 30 minutes, depending on your stove. It should be the consistency of pudding. Cool completely.
rhubarb mixture spread over graham cracker crust
  1. Spread rhubarb mixture over graham crumbs.
marshmallows added to whipped cream
  1. 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.
whipped cream and marshmallow mixture spread over rhubarb
  1. Spoon whipped cream mixture over rhubarb layer.
vanilla pudding spread over whipped cream/marshmallow layer
  1. Mix pudding as directions on box let set for about a minute and spread over cream mixture
graham crackers sprinkled over pudding layer
  1. Sprinkle remaining graham cracker crumbs over top.
glass 9X13 pan with red plastic lid on counter
  1. Refrigerate at least 6 hours or overnight or make 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 everything smeared together. Your dessert will look nicer that way!

📖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)
  • Rhubarb - you can use fresh rhubarb or frozen OR use an already prepared rhubarb compote for this recipe
  • Graham cracker crumbs-if you don't have crumbs, crush up graham crackers (you can do this in a food processer or by adding crackers to a large Ziplock bag and using a rolling pin to crush them)
  • Vanilla Pudding-you can use a box instant pudding or a prepared instant pudding (i.e. snack packs) If you use the prepared snack packs * You'll need 4 -158 g -containers instant vanilla pudding snacks
  • 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
piece of rhubarb dessert being held up with spatula (over pan full of more rhubarb dessert)

👪 Serving Size

This rhubarb recipe makes 12 servings. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You will just need additional 9X13 pan.

🍽Equipment

You'll need a hand mixer and a 9X13 baking dish for this rhubarb dessert. I like to use a glass baking dish with a lid. (affiliate link). The glass allows you to see the layers, which looks appealing and you can throw the lid on for storing in the fridge or transport!

🌡️Storage

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.

Rhubarb dessert on a white plate with fork on the right side and pan of more dessert in the background

💭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'.

So if you're looking for a great way to use up lots of rhubarb, you'll love this No Bake Rhubarb Dessert!

⭐ Reviews

Did you LOVE this rhubarb dessert? Please LEAVE A 5 STAR RATING AND A COMMENT below!

Rhubarb dessert on a white plate with fork on the right side and pan of more dessert in the background
Food Meandering Logo

📋 Rhubarb Dessert Recipe (no bake)

This easy, no bake, Rhubarb Dessert has a graham cracker crust and layers of vanilla pudding, whipped cream mixed with marshmallow and a delicious rhubarb filling.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: dessert, pudding, rhubarb
Special Diet: Dairy-free, Vegetarian
Servings: 12 slices
Calories: 329kcal
Author: Terri Gilson
Prep Time: 15 minutes
Cook Time: 20 minutes
refrigeration: 6 hours
Total Time: 6 hours 35 minutes
Prevent your screen from going dark

Ingredients

  • 2 cups graham cracker crumbs
  • ¼ cup butter or margarine
  • 4 cups chopped rhubarb *fresh or frozen
  • 1 cup white granulated sugar I use ½ cup
  • 3 tablespoons cornstarch
  • 1 ½ cup water
  • 2 Cups whipping cream
  • 1 ½ cup mini marshmallows
  • 1 102g -package instant vanilla pudding (prepared)
US Customary - Metric

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.
    butter mixed with graham cracker crumbs
  • Press ¾ of crust in 9-by-13-inch pan, refrigerate.
    graham crackers and butter pressed into 9X13 pan
  • Combine rhubarb, sugar, water and corn starch.
    rhubarb, water, sugar and cornstarch in pot
  • 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.
    rhubarb cooked in pot with spoon
  • 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
    rhubarb mixture spread over graham cracker crust
  • 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.
    marshmallows added to whipped cream
  • Spoon whipped cream mixture over rhubarb layer.
    whipped cream and marshmallow mixture spread over rhubarb
  • Mix pudding as directions on box let 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 pre-made snack pack pudding.
    vanilla pudding spread over whipped cream/marshmallow layer
  • Sprinkle rest of graham cracker crumbs over top.
    graham crackers sprinkled over pudding layer
  • Refrigerate overnight or make early in the morning to serve in the evening.
    glass 9X13 pan with red plastic lid on counter

Notes

*See post contents for important information on substitutions and recipe tips!
Nutrition Facts
📋 Rhubarb Dessert Recipe (no bake)
Amount Per Serving (1 slice)
Calories 329 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 45mg15%
Sodium 157mg7%
Potassium 182mg5%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 25g28%
Protein 3g6%
Vitamin A 794IU16%
Vitamin C 4mg5%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Nutrition

Serving: 1slice | Calories: 329kcal (16%) | Carbohydrates: 37g (12%) | Protein: 3g (6%) | Fat: 20g (31%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 45mg (15%) | Sodium: 157mg (7%) | Potassium: 182mg (5%) | Fiber: 1g (4%) | Sugar: 25g (28%) | Vitamin A: 794IU (16%) | Vitamin C: 4mg (5%) | Calcium: 75mg (8%) | Iron: 1mg (6%)
Did you make this recipe? Please leave a star rating and review below!
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Reader Interactions

Comments

  1. David

    June 17, 2022 at 9:27 pm

    Spread rhubarb mixture onto bottom of greased 9X13 pan. You mean the graham crumb?

    Reply
    • Terri Gilson

      June 17, 2022 at 10:01 pm

      Yes-that’s what I meant! Fixed- thanks for letting me know!
      Terri

      Reply

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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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