No Bake Rhubarb Dream Bars

Tart and light as air No Bake Rhubarb Dream Bars

No Bake Rhubarb Dream Bars are light as air treats flushed with a hint of pink from the season’s first rhubarb.  Eat them chilled, or frozen, it’s all good.

No Bake Rhubarb Dream Bars are light as air treats flavored with the first rhubarb of the season!

No Bake Rhubarb Dream Bars definitely live up to their name.  I love them because they’re the kind of dessert you only get at home.  You won’t find anything like this at a restaurant or a bakery, they’re the kind of thing your grandma would whip up — they have a simple, vintage charm.

No Bake Rhubarb Dream Bars can be eaten cold, or frozen!

Rhubarb gives these bars their rosy color and a unique tart flavor, vanilla bean gives them some depth, and a graham cracker crust grounds it all and gives you something to hold on to.  Technically a veggie, rhubarb comes into season right about now in much of the country, it’s one of the first foods you can harvest in the spring, so this is really the quintessential spring dessert.

Tart and light as air No Bake Rhubarb Dream Bars

Keep these bars chilled until you’re ready to serve.  My husband likes them best frozen, and they work either way.

Easy No Bake Rhubarb Dream Bars

No Bake Rhubarb Dream Bars

Ingredients

    crust
  • 1 sleeve graham crackers (about 9-10)
  • 1 Tbsp packed brown sugar
  • 6 Tbsp butter, melted
    filling
  • 2 cups chopped rhubarb (1 inch pieces)
  • 4 Tbsp sugar
  • 1 tsp vanilla bean paste, (or a whole vanilla bean, seeds removed, or 1 tsp vanilla extract)
  • 1 Tbsp lemon juice
  • 1/2 cup sweetened condensed milk
  • 1 cup cold heavy cream

Instructions

  1. Combine the graham cracker crumbs, the sugar, and melted butter together until fully combined. Press the crust firmly and evenly into the bottom of a 9x9 square baking pan. I like to spray it lightly and then line with a long piece of parchment so I can lift out the chilled bars for neater cutting. This is optional. Chill the crust while you make the filling.
  2. Put the chopped rhubarb and sugar in a saucepan along with 6 tablespoons of water. Bring it up to a boil and simmer until thick and soft...about 5 minutes. Stir frequently so the fruit doesn't scorch. Puree the mixture until completely smooth. Blend in the vanilla and lemon and set aside to cool.
  3. When the rhubarb is cooled blend in the condensed milk.
  4. Whip the cream to stiff peaks. Fold in the rhubarb mixture gently but completely. Spread evenly over the crust and put back in the refrigerator to chill for at least 2-3 hours.
  5. The bars can be served chilled, or even frozen.
https://theviewfromgreatisland.com/no-bake-rhubarb-dream-bars/

notes:

  • Virtually any cookie can be crushed to make the crust.  Use your imagination and go with what you like.
  • Rhubarb varies widely in color from a light green to a deep crimson — if yours is very pale, add a tiny drop of food coloring to emphasize the rosiness.
  • You can combine the rhubarb with strawberries or raspberries if you like, go half and half.

No Bake Rhubarb Dream Bars are an old fashioned simple type dessert that can be eaten chilled or even frozen.

 

 

 

don’t lose it — pin it!

No Bake Rhubarb Dream Bars live up to their name...a light and fluffy bar with a touch of tangy rhubarb flavor

 

Love rhubarb? Check out my Rhubarb Pinterest board!

 

 

31 Comments

  • Reply
    Susan
    May 7, 2016 at 10:24 am

    Beautiful antique knife! I just picked the first rhubarb from my plants today :) This sounds delicious, Sue!

  • Reply
    Angie@Angie's Recipes
    May 4, 2016 at 6:15 am

    These no bake bars look scrumptious. I like that creamy pillowy topping.

  • Reply
    Dom
    May 3, 2016 at 1:01 pm

    oh I adore rhubarb and am always searching for different recipes. These really do look so light and fluffy. Beautiful stuff!

  • Reply
    sippitysup
    May 3, 2016 at 10:52 am

    I’m tempted to say they’re like “buttah” (because of the butter knife) but I can tell they’re way better than butter! GREG

  • Reply
    grace
    May 3, 2016 at 8:15 am

    i believe this would be a wonderful introduction to rhubarb for my palate. i can’t recall ever eating it without some other fruit clouding its flavor and these look delectable!

    • Reply
      Sue
      May 3, 2016 at 10:26 am

      I know Grace, I always try to include at least one pure rhubarb recipe every spring because it’s such an unusual and under-used flavor. I think strawberries kind of overpower the delicate taste of rhubarb…

  • Reply
    Robyn @ Simply Fresh Dinners
    May 3, 2016 at 5:47 am

    These look so good, Sue. I can’t wait to go to the local farms and get fresh rhubarb soon. Love that you can make these so easily – they look like a dream!

  • Reply
    Jennifer @ Seasons and Suppers
    May 3, 2016 at 5:07 am

    So lovely! I’ll definitely be using some of my rhubarb for these (once it comes up, that is :)

  • Reply
    Sara
    May 2, 2016 at 7:51 pm

    My husband adores rhubarb, his grandmother used to make the most amazing rhubarb pie. I think he’d love these dream bars!

  • Reply
    Mary Ann | The Beach House Kitchen
    May 2, 2016 at 5:38 pm

    Love the pale pink color of these Sue! They sound delicious too!

  • Reply
    annie
    May 2, 2016 at 4:55 pm

    Oh pink! I am all about the color of these. The local farmer’s market opens this weekend (finally!) and I can’t wait to rush down there and grab some rhubarb for sweet-tart desserts like this one!

    • Reply
      Sue
      May 2, 2016 at 5:01 pm

      I’m so lucky here, Annie, the markets go all year long…I think I get a little jaded ;)

  • Reply
    Chris Scheuer
    May 2, 2016 at 3:12 pm

    So yummy, love that pale pink hue! This would make such a wonderful ladies dessert although I know the guys in my life would also scarf it up.

  • Reply
    Alexandra
    May 2, 2016 at 1:34 pm

    This is a great dessert, Sue, thank you for sharing! Unfortunately there is no rhubarb in Greece-is an unknown plant-, and our 3 little seedlings are just so small…next year they might be ready. In the meantime….. I will use ?????which are now full of flavor and color. Do you think I might need some pectin? Grateful for your help.

    • Reply
      Alexandra
      May 2, 2016 at 1:37 pm

      The ???? were little strawberries …..

    • Reply
      Sue
      May 2, 2016 at 1:38 pm

      You might use strawberries or raspberries…currents? No pectin necessary, just cook briefly and puree the fruit…I can imagine other flavors would be great, I might even add a bit of a fruity liqueur. Let me know what you come up with!

      • Reply
        Alexandra
        May 2, 2016 at 1:51 pm

        Thank you, Sue, and good thinking! Will try creme de cassis…

  • Reply
    Laura | Tutti Dolci
    May 2, 2016 at 11:10 am

    Be still my heart! These are so dreamy, and I love that ethereal pastel color! :)

  • Reply
    Sherri @ Watch Learn Eat
    May 2, 2016 at 10:48 am

    Wow! These look amazing! Anything no bake is a winner in my book! :) The color is beautiful and I just want to taste one!

  • Reply
    Kylee from Kylee Cooks
    May 2, 2016 at 10:27 am

    I wish I had a rhubarb patch in my backyard like we did growing up. Would make SO many things with it, including this! Love the no-bake, perfect for summer.

    • Reply
      Sue
      May 2, 2016 at 10:29 am

      I’ve never had one, but I hear it grows like a weed!

  • Reply
    Lucy
    May 2, 2016 at 10:20 am

    I just made strawberry rhubarb crisp over the weekend, and have a few stalks of rhubarb leftover. I wasn’t sure what to do with them, but these bars look so easy and yummy!

    • Reply
      Sue
      May 2, 2016 at 10:28 am

      I usually make that, too, but this year I’m going to make a full on rhubarb pie!

  • Reply
    Helen @ Fuss Free Flavours
    May 2, 2016 at 10:20 am

    These looks wonderful. My mother’s rhubarb is ready for the first harvest and I am looking forward to making some. I also know I have leftover condensed milk in the freezer to use.

    • Reply
      Sue
      May 2, 2016 at 10:30 am

      I’m going to try freezing my leftover condensed milk, thanks Helen, i didn’t know you could do that. Every once in a while I come across the mini cans, which are wonderful!

  • Reply
    Dorothy at Shockingly Delicious
    May 2, 2016 at 10:16 am

    I love rhu but not sure my potluck people will on Sunday, so I might have to strawb this one up! I much prefer desserts at home, not the restaurant kind, so you are speaking directly to me here !

    • Reply
      Sue
      May 2, 2016 at 10:31 am

      This would work perfectly with strawberries, but the rhubarb flavor is very mild, Dorothy, so I don’t think anyone would object.

  • Reply
    Tricia @ Saving room for dessert
    May 2, 2016 at 10:04 am

    These are absolutely dreamy! I love the pale pink color – how pretty. I bet they have an amazing flavor. Thanks Sue – sharing and pinning!

    • Reply
      Sue
      May 2, 2016 at 10:09 am

      Thanks Tricia, I love the color of rhubarb, and it’s always slightly different depending on the particular stalks I find.

  • Reply
    Denise @ Sweet Peas & Saffron
    May 2, 2016 at 10:04 am

    My rhubarb is just starting to pop up and I am so excited to start using it! These bars look perfect, and so easy too!

    • Reply
      Sue
      May 2, 2016 at 10:09 am

      That’s nice Denise is that you only need a little bit for this recipe, so you’ll have plenty leftover for whatever else — like pie?

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