I’m obsessed with chilled no-bake desserts when the weather warms up—and this Rhubarb Icebox Cake is my new favorite.
It’s made with layers of tangy homemade rhubarb jam, fluffy whipped cream, and graham crackers that soften to cake-like perfection in the fridge.
Every bite is creamy, sweet, slightly tart, and oh-so-satisfying without even turning on the oven!
Imagine layers of chopped fresh rhubarb combined with the sweetness of powdered sugar and the rich creaminess of heavy whipping cream.
It’s a delightful treat that balances tartness with sweetness, perfect for warm days and gatherings.
With just a handful of ingredients, such as graham crackers, vanilla extract, and a splash of lemon juice, you can create a stunning dessert that requires no baking.
The creamy goodness and fruity tartness layers come together beautifully, making this cake a crowd-pleaser.
Top it off with fresh mint for garnish, and you’ve got a dessert that’s not only delicious but also visually impressive.
Get ready to impress your friends and family with this easy, no-bake delight!
Here’s Why You’ll Love My Rhubarb Icebox Cake
This dessert is simple to assemble, totally customizable, and impossible to mess up. The Graham crackers soak up the cream and jam, becoming soft and cake-like.
It has the nostalgic charm of an old-school refrigerator cake with a modern rhubarb twist that’s not too sweet.
You can make it a day ahead, and it only gets better as it chills.
Layers of Flavor
Indulging in a dessert that combines the creamy richness of heavy whipping cream with the vibrant tartness of chopped fresh rhubarb is a treat unlike any other.
This beautiful layer cake showcases stunning pink rhubarb layers nestled between crisp graham crackers and fluffy whipped topping.
The combination of sweetened whipped cream, made with powdered sugar and a touch of vanilla extract, creates a luxurious texture that perfectly complements the zingy rhubarb.
A bit of lemon juice enhances the natural tartness, making each bite a delightful balance of flavors.
The Perfect No-Bake Treat
What makes this dessert particularly appealing is that it requires no baking. The layers are effortlessly assembled, allowing you to enjoy a sweet creation without the hassle of an oven.
Just prepare the rhubarb mixture, whip the cream, and layer everything together in a dish.
Each component plays a vital role in achieving that perfect taste. The graham crackers provide a crunchy contrast to the smooth cream and tender rhubarb, while the fresh mint for garnish adds a vibrant pop of color, elevating the presentation to a new level.
Ingredient Spotlight
This delightful recipe calls for a handful of ingredients that are easy to find. The prominent players include chopped fresh rhubarb, which lends a refreshing tartness, and creamy heavy whipping cream that forms a fluffy topping.
With the addition of vanilla extract and powdered sugar, the whipped cream becomes a sweet, creamy layer that enhances the overall experience.
A splash of lemon juice brightens the flavors, making this dessert a perfect choice for warm-weather gatherings.
Preparing the Rhubarb
Starting with the rhubarb, it is essential to cook it gently with sugar and lemon juice. This step transforms the raw rhubarb into a soft, flavorful filling that melds beautifully with the whipped cream layers.
The cooking process helps to release the natural juices, intensifying the sweetness while maintaining that signature tartness.
Letting the rhubarb mixture cool before layering is crucial. This ensures that the graham crackers do not become soggy and maintains the desired texture of the cake.
Assembly and Chilling
Layering the cake is straightforward. Begin by placing a layer of graham crackers at the bottom of your dish, followed by a generous spread of whipped cream and then the luscious rhubarb.
Repeating these layers creates a visual feast that will impress anyone fortunate enough to enjoy a slice.
Once assembled, the cake must chill in the refrigerator for at least four hours. This chilling time is vital as it allows the flavors to meld together and the graham crackers to soften, resulting in a cohesive dessert that is easy to slice and serve.
Serving Suggestions
Serve this chilled rhubarb dessert with a glass of iced tea, a sprig of mint, or even a scoop of vanilla bean ice cream.
It’s a perfect finish to a backyard barbecue, spring brunch, or Mother’s Day lunch. You can also drizzle extra rhubarb syrup over the top for added flair and flavor.
Whether served at a summer gathering or as a special treat for family, this layered cake promises to be a showstopper.
Each bite reveals a harmonious blend of textures and flavors that is sure to leave a lasting impression.
Tips for the Best Rhubarb Icebox Cake
Make sure your whipped cream is stiff enough to hold its shape when layering. Use a glass dish to show off the layers, and chill it overnight to let the crackers fully soften.
If your rhubarb is extra tart, adjust the sugar in the jam to taste. And don’t skip the finishing layer of whipped cream—it makes the presentation irresistible!
No-Bake Rhubarb Icebox Cake (Creamy & Tart Layers)
Course: DessertCuisine: AmericanDifficulty: Easy9
squares30
minutes270
kcal6-8
hours
This creamy no-bake cake features layers of tart rhubarb, whipped cream, and graham crackers, creating a blissful balance of flavors.
The addition of lemon juice enhances the rhubarb’s natural tartness, while the sweetened whipped cream provides a luxurious texture that melts in your mouth.
Ingredients
- For the Rhubarb Jam:
4 cups chopped fresh rhubarb (about 5 to 6 stalks)
1 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water
- For the Whipped Cream Layer:
2 cups heavy whipping cream
6 tablespoons powdered sugar
1 teaspoon vanilla extract
- Assembly:
1 and ½ sleeves of graham crackers (about 18 full crackers)
Optional: fresh mint or sliced strawberries for garnish
Directions
- Make the Rhubarb Jam:
- In a saucepan over medium heat, combine rhubarb, granulated sugar, vanilla extract, and lemon juice. Cook, stirring often, until rhubarb breaks down (10 to 12 minutes). Stir in the cornstarch slurry and cook 1 to 2 minutes more until thickened. Let cool completely.
- Whip the Cream:
- In a large chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside.
- Assemble the Cake:
- In an 8×8-inch square baking dish, create a layer of graham crackers (breaking as needed to fit). Add a third of the rhubarb jam, then a third of the whipped cream. Repeat layers: crackers, jam, cream—ending with a layer of whipped cream on top.
- Chill:
- Cover and refrigerate for at least 6 hours, ideally overnight, to allow layers to meld.
- Serve:
- Slice into squares and garnish with mint or sliced strawberries if desired. Serve cold.
Notes
- You can substitute store-bought rhubarb preserves if short on time.
- For a twist, add a layer of sweetened cream cheese under the first whipped cream layer.
- This dessert also works great in individual jars for picnics or parties.
- Make it gluten-free by using GF graham crackers.
Storage of Leftovers
Store leftovers covered in the fridge for up to 4 days. Do not freeze, as the whipped cream texture may change.
Serve directly from the fridge.
