No-bake cream bars layered with zesty rhubarb compote and lemon velvet cream over a graham cracker base—an easy, elegant dessert for warm weather.

Graham Cracker Crust:

1½ cups graham cracker crumbs

⅓–½ cup unsalted butter, melted

Rhubarb Layer:

1 cup chopped fresh rhubarb

2 Tbsp water

1 Tbsp lemon zest

2 Tbsp granulated sugar

Lemon Velvet Cream:

1 cup heavy cream

¼ cup powdered sugar

⅔ cup mascarpone (or cream cheese)

1 tsp vanilla extract

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Make crust: Mix graham cracker crumbs with melted butter, press firmly into an 8×8″ pan, and chill to set.

Cook rhubarb: Simmer rhubarb, water, sugar, and lemon zest until soft but chunky. Cool completely.

Make lemon velvet cream: Whip heavy cream and powdered sugar to stiff peaks. Fold in mascarpone and vanilla until smooth.

Layer: Spread cooled rhubarb over chilled crust. Pour and smooth lemon cream on top.

Chill: Cover and refrigerate at least 3–4 hours, preferably overnight, to set fully.

Serve: Slice with a warm knife for clean edges and serve chilled.

Frozen rhubarb works if thawed and drained.

For extra tang, add lemon curd to the cream.

Toasted coconut or crushed pistachios add texture on top.