No Bake Rhubarb Dream Bars
User Reviews
4.3
No Bake Rhubarb Dream Bars
Description
No Bake Rhubarb Dream Bars begin with a crust made from crushed graham crackers mixed with brown sugar and melted butter, pressed firmly into a pan and chilled. The filling is prepared by cooking chopped rhubarb with sugar and water until soft, then pureeing it smooth with vanilla and lemon juice. Once cooled, sweetened condensed milk is blended in.
Cold heavy cream is whipped to stiff peaks and gently folded into the rhubarb mixture, creating a light, airy filling with a balance of tartness and sweetness. This filling is spread over the chilled crust and refrigerated to set.
These bars are served cold and offer a creamy texture with a crisp base. They can also be frozen for a refreshing dessert variation. The bars combine the bright flavors of rhubarb with the richness of cream and condensed milk, making them a unique no-bake dessert.
Ingredients
crust
- 10 graham crackers full sleeve, about 1 sleeve
- 1 Tbsp brown sugar packed
- 6 Tbsp butter melted
filling
- 2 cups rhubarb chopped, 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 heavy cream cold
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9-12 servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 193mg | 8% |
| Potassium | 200mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 695IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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