Layered Rhubarb Delight with Cream Cheese Cloud Frosting — A Sweet & Tangy Treat

When spring arrives and rhubarb begins to pop up in gardens and markets, it’s the perfect time to celebrate its uniquely tart flavor with a show-stopping dessert. This Layered Rhubarb Delight with Cream Cheese Cloud Frosting is a delicious, multi-textured treat that brings together the earthy brightness of rhubarb, the sweet crunch of a graham cracker crust, and the airy, cloud-like creaminess of whipped cream cheese frosting. It’s light yet satisfying, tart yet sweet, and beautiful enough to steal the spotlight on any dessert table.

This dessert is ideal for spring brunches, Easter gatherings, or any time you want to serve something elegant without the fuss of complicated techniques. The layers are simple to prepare, and when assembled, they create a dessert that looks as good as it tastes—vibrant pink rhubarb topped with a soft, whipped topping that feels like biting into a sweet, creamy cloud.

If you’re already a rhubarb enthusiast or looking to explore new ways to use this bold seasonal ingredient, this dessert is the perfect starting point. And if you’re craving even more rhubarb inspiration, be sure to check out our Homemade Rhubarb Sparkling Sipper – Tart, Refreshing & Naturally Beautiful for a fizzy, alcohol-free drink, or our Rhubarb Moscow Mule – A Sparkling Summer Delight for a ginger-kissed twist on a cocktail classic.

This rhubarb delight strikes the perfect balance between comforting and refreshing, and it’s bound to become a seasonal favorite. Let’s dive into the ingredients and get started!

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the rhubarb layer:

• 4 cups fresh rhubarb, chopped
• 1 1/2 cups granulated sugar
• 1/4 cup water
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice

For the cream cheese frosting:

• 1 (8 oz) package cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream

Instructions To Make Layered Rhubarb

Make the crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of a 9×13-inch baking dish. Bake for 8-10 minutes, or until the crust turns golden brown. Remove from the oven and let it cool completely.

Prepare the rhubarb layer

In a medium saucepan, combine the chopped rhubarb, sugar, water, and cornstarch. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and the mixture thickens (about 10-12 minutes). Remove from heat and stir in the lemon juice. Let the rhubarb mixture cool slightly before spreading it evenly over the cooled crust.

Make the cream cheese frosting

In a large bowl, beat the softened cream cheese and powdered sugar until smooth. Add vanilla extract and mix well. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Assemble the dessert

Spread the cream cheese frosting evenly over the rhubarb layer. Refrigerate the dessert for at least 4 hours or overnight to allow the layers to set and flavors to meld.

Serve

Slice into squares and serve chilled for a refreshing and elegant treat.

Substitutions

• One of the great things about this recipe is how adaptable it is. Here are some easy ingredient swaps in case you’re working with dietary restrictions, pantry limitations, or simply want to try a new twist:

Crust Alternatives

• Graham crackers: Substitute with crushed digestive biscuits, vanilla wafers, or shortbread cookies for a slightly different texture and flavor.
• Gluten-free option: Use gluten-free graham crackers or almond flour mixed with butter and a bit of sugar to make a nutty, no-gluten crust.

Sweetener Swaps

• Granulated sugar (used in both the crust and rhubarb layer): You can swap in coconut sugar for a deeper, caramel-like flavor, or use maple syrup for a more natural sweetener. Just reduce added liquids slightly if using a syrup.
• Powdered sugar (in the frosting): Use a sugar-free powdered alternative like erythritol for a lower-sugar option.

Fruit Fillings

• No rhubarb? Try using tart fruits like cranberries, sour cherries, or a mix of strawberries and raspberries. These can mimic the tangy bite of rhubarb while adding variety.
• Frozen rhubarb works perfectly too—just thaw and drain it before cooking.

Dairy Alternatives

• Cream cheese: Swap with a dairy-free cream cheese alternative (like almond- or coconut-based).
• Heavy cream: Use full-fat coconut cream (chilled and whipped) as a vegan or dairy-free substitute.
• Butter: Use a plant-based butter substitute for the crust.

These simple changes let you tailor the dessert to meet your needs without sacrificing flavor or texture. Whether you’re making it gluten-free, dairy-free, or just trying something new, this recipe is happy to adapt.

Tips & Variations

• For added crunch, sprinkle chopped pecans or walnuts over the cream cheese frosting just before chilling.
• If you prefer a sweeter rhubarb layer, increase the sugar or drizzle honey over each serving.
• Add a splash of fresh ginger or a pinch of cinnamon to the rhubarb mixture for a warming twist.
• For a festive touch, garnish with fresh berries or edible flowers.

Frequently Asked Questions (FAQs)

Can I use frozen rhubarb for this recipe?
Yes! Just thaw it completely and drain excess liquid before cooking to avoid a watery filling.

Can I prepare this dessert ahead of time?
Absolutely. It’s best chilled overnight to let the layers set and flavors meld.

Is there a way to make the frosting less sweet?
You can reduce the powdered sugar or use a bit of lemon zest for a tangy lift without adding extra sweetness.

Can this dessert be made dairy-free?
Yes, try using coconut cream for whipping and dairy-free cream cheese alternatives.

Can I freeze leftovers?
Freezing is not recommended, as the whipped cream layer can separate when thawed. It’s best enjoyed fresh or within 2–3 days refrigerated.

What can I use instead of graham crackers for the crust?
You can substitute crushed vanilla wafers, digestive biscuits, or even a shortbread cookie base for a different flavor.

How do I know when the rhubarb layer is thick enough?
It should resemble a soft jam or fruit compote—thick but still spreadable. If it coats the back of a spoon, it’s ready.

Can I make this dessert in individual servings?
Yes! You can layer the crust, rhubarb, and frosting in small mason jars or ramekins for beautiful single-serve portions.

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Conclusion

This Layered Rhubarb Delight with Cream Cheese Cloud Frosting is the ultimate springtime dessert—fresh, creamy, and irresistibly satisfying. The combination of tart rhubarb, buttery crust, and pillowy whipped cream cheese creates a harmony of textures and flavors that’s hard to beat. Whether you’re serving it at a weekend brunch, a holiday gathering, or just treating yourself to something special, this recipe is guaranteed to impress.

What makes this dessert truly shine is its versatility: it’s easy to prepare, can be made ahead, and is a delightful way to showcase seasonal rhubarb in all its tangy glory. Plus, the no-fuss layering makes for a beautiful presentation that looks far more complicated than it really is.

If this dessert has you falling in love with rhubarb, don’t stop here! Keep the seasonal celebration going with our refreshing Homemade Rhubarb Sparkling Sipper or sip on the zesty Rhubarb Moscow Mule – A Sparkling Summer Delight for a sparkling complement to this creamy treat.

Go ahead—slice into this layered beauty, share it with someone you love (or don’t!), and enjoy every sweet-tart, cloud-like bite.