📋 No Bake Rhubarb Dessert Recipe

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

5 from 1 vote

📋 No Bake Rhubarb Dessert Recipe

This easy, No Bake Rhubarb Dessert is a unique rhubarb dessert with a graham cracker crust and layers of vanilla pudding, whipped cream mixed with marshmallows, and a delicious gooey rhubarb filling.

Course Dessert

Cuisine American

Keyword dessert, pudding, rhubarb

Special Diet Dairy-free, Vegetarian

Prep Time 15

Cook Time 20

refrigeration 6

Total Time 6 35

Servings slices

Calories 329kcal

Author Terri Gilson

Equipment

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.
Press ¾ of crust in 9-by-13-inch pan, refrigerate.
Combine rhubarb, sugar, water and corn starch.
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.
Spoon whipped cream mixture over rhubarb layer.
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.
Sprinkle rest of graham cracker crumbs over top.
Refrigerate overnight or make early in the morning to serve in the evening.