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 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.
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.
Keep these bars chilled until you’re ready to serve. My husband likes them best frozen, and they work either way.
Ingredients
- 1 sleeve graham crackers (about 9-10)
- 1 Tbsp packed brown sugar
- 6 Tbsp butter, melted
- 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
- 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.
- 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.
- When the rhubarb is cooled blend in the condensed milk.
- 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.
- The bars can be served chilled, or even frozen.
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.
don’t lose it — pin it!
Love rhubarb? Check out my Rhubarb Pinterest board!
31 Comments
Susan
May 7, 2016 at 10:24 amBeautiful antique knife! I just picked the first rhubarb from my plants today :) This sounds delicious, Sue!
Angie@Angie's Recipes
May 4, 2016 at 6:15 amThese no bake bars look scrumptious. I like that creamy pillowy topping.
Dom
May 3, 2016 at 1:01 pmoh I adore rhubarb and am always searching for different recipes. These really do look so light and fluffy. Beautiful stuff!
sippitysup
May 3, 2016 at 10:52 amI’m tempted to say they’re like “buttah” (because of the butter knife) but I can tell they’re way better than butter! GREG
grace
May 3, 2016 at 8:15 ami 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!
Sue
May 3, 2016 at 10:26 amI 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…
Robyn @ Simply Fresh Dinners
May 3, 2016 at 5:47 amThese 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!
Jennifer @ Seasons and Suppers
May 3, 2016 at 5:07 amSo lovely! I’ll definitely be using some of my rhubarb for these (once it comes up, that is :)
Sara
May 2, 2016 at 7:51 pmMy husband adores rhubarb, his grandmother used to make the most amazing rhubarb pie. I think he’d love these dream bars!
Mary Ann | The Beach House Kitchen
May 2, 2016 at 5:38 pmLove the pale pink color of these Sue! They sound delicious too!
annie
May 2, 2016 at 4:55 pmOh 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!
Sue
May 2, 2016 at 5:01 pmI’m so lucky here, Annie, the markets go all year long…I think I get a little jaded ;)
Chris Scheuer
May 2, 2016 at 3:12 pmSo 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.
Alexandra
May 2, 2016 at 1:34 pmThis 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.
Alexandra
May 2, 2016 at 1:37 pmThe ???? were little strawberries …..
Sue
May 2, 2016 at 1:38 pmYou 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!
Alexandra
May 2, 2016 at 1:51 pmThank you, Sue, and good thinking! Will try creme de cassis…
Laura | Tutti Dolci
May 2, 2016 at 11:10 amBe still my heart! These are so dreamy, and I love that ethereal pastel color! :)
Sherri @ Watch Learn Eat
May 2, 2016 at 10:48 amWow! These look amazing! Anything no bake is a winner in my book! :) The color is beautiful and I just want to taste one!
Kylee from Kylee Cooks
May 2, 2016 at 10:27 amI 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.
Sue
May 2, 2016 at 10:29 amI’ve never had one, but I hear it grows like a weed!
Lucy
May 2, 2016 at 10:20 amI 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!
Sue
May 2, 2016 at 10:28 amI usually make that, too, but this year I’m going to make a full on rhubarb pie!
Helen @ Fuss Free Flavours
May 2, 2016 at 10:20 amThese 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.
Sue
May 2, 2016 at 10:30 amI’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!
Dorothy at Shockingly Delicious
May 2, 2016 at 10:16 amI 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 !
Sue
May 2, 2016 at 10:31 amThis would work perfectly with strawberries, but the rhubarb flavor is very mild, Dorothy, so I don’t think anyone would object.
Tricia @ Saving room for dessert
May 2, 2016 at 10:04 amThese are absolutely dreamy! I love the pale pink color – how pretty. I bet they have an amazing flavor. Thanks Sue – sharing and pinning!
Sue
May 2, 2016 at 10:09 amThanks Tricia, I love the color of rhubarb, and it’s always slightly different depending on the particular stalks I find.
Denise @ Sweet Peas & Saffron
May 2, 2016 at 10:04 amMy rhubarb is just starting to pop up and I am so excited to start using it! These bars look perfect, and so easy too!
Sue
May 2, 2016 at 10:09 amThat’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?