Why You’ll Love This Recipe
I love how easy this dessert is to assemble—no turning on the oven. The tart rhubarb filling balances beautifully with the sweet whipped cream and vanilla pudding. It’s perfect for spring and summer gatherings, and the layered look always gets compliments.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups graham cracker crumbs
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¼ cup unsalted butter, melted
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4 cups chopped rhubarb (fresh or frozen)
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1 cup sugar (I use ½ cup for a less sweet result)
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3 Tbsp cornstarch
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1½ cups water
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2 cups whipping cream
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1 Tbsp sugar (for whipped cream)
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1½ cups mini marshmallows
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1 (102 g) package instant vanilla pudding (prepared)
directions
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Melt butter and mix with graham cracker crumbs. Press ¾ of the mixture firmly into a 9×13‑inch pan; refrigerate.
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In a saucepan, combine rhubarb, sugar, water, and cornstarch. Boil and simmer, stirring, until thickened like pudding (about 20‑30 min). Cool completely.
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Spread cooled rhubarb over the crust.
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Whip cream with 1 Tbsp sugar to stiff peaks. Fold in marshmallows, then spread over rhubarb layer.
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Prepare pudding per package directions. Let it set briefly, then spread over whipped cream layer.
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Sprinkle remaining graham crumbs on top.
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Refrigerate for at least 6 hours or overnight for best results.
Servings and timing
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Yield: 12 servings
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Prep time: ~35 minutes
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Chill time: 6 hours (or overnight)
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Total time: ~6 hours 35 minutes
Variations
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Use Cool Whip instead of whipping cream for a sweeter topping.
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Try chocolate cookie crumbs for the crust.
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To make it dairy‑free, use vegan butter, non‑dairy milk in pudding mix, and a plant‑based whipped topping.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Freezing isn’t recommended—pudding and whipped layers don’t hold up well when thawed.
FAQs
How long does it need to chill before serving?
I refrigerate it for at least 6 hours, but chilling it overnight gives the best layered texture and flavor melding.
Can I use frozen rhubarb?
Yes—I use fresh or frozen equally. If frozen, let the cooked filling cool fully before assembling.
Will the crust get soggy?
If the rhubarb layer is warm, it may soak into the crust. Cooling the filling completely before layering prevents this.
Can I make this dairy‑free?
Absolutely. I swap in vegan butter, dairy‑free pudding mix, and plant‑based whipped topping.
How can I enhance the color of the rhubarb layer?
Adding a drop of red gel food coloring—just enough to brighten the hue—boosts the visual appeal without changing the taste.
Conclusion
I enjoy how this dessert is both fun to make and visually stunning, despite requiring no baking. The layers offer a delightful contrast in flavors and textures. Whenever rhubarb’s in season, I reach for this recipe—it’s always a crowd‑pleaser, easy to customize, and perfect for spring and summer occasions.
Print
No Bake Rhubarb Dessert
- Total Time: 6 hours 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This refreshing no-bake rhubarb dessert features layers of graham crust, tangy rhubarb, fluffy whipped cream, and creamy vanilla pudding—perfect for summer or potlucks.
Ingredients
2 cups graham cracker crumbs
¼ cup unsalted butter, melted
4 cups chopped rhubarb (fresh or frozen)
1 cup sugar (or ½ cup for a less sweet option)
3 Tbsp cornstarch
1½ cups water
2 cups whipping cream
1 Tbsp sugar (for whipped cream)
1½ cups mini marshmallows
1 (102 g) package instant vanilla pudding (prepared)
Instructions
Combine melted butter with graham cracker crumbs. Press ¾ of the mixture into a 9×13‑inch pan. Refrigerate.
In a saucepan, cook rhubarb, sugar, water, and cornstarch until thickened (20–30 minutes). Let it cool completely.
Spread cooled rhubarb mixture over crust.
Whip cream with 1 Tbsp sugar until stiff. Fold in marshmallows and spread over rhubarb layer.
Prepare pudding per package instructions. Let set, then spread over whipped cream layer.
Sprinkle with remaining graham crumbs.
Chill for at least 6 hours or overnight before serving.
Notes
For a sweeter topping, substitute Cool Whip for whipping cream.
Chocolate cookie crumbs can replace graham crackers for a twist.
Make it dairy-free by using vegan butter, non-dairy milk in the pudding, and a plant-based whipped topping.
Add a drop of red gel food coloring to enhance rhubarb color.
Store in the fridge up to 4 days. Do not freeze.
- Prep Time: 35 minutes
- Cook Time: 0 minutes (chilling only)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
