Description
A refreshing and easy-to-make dessert featuring layers of sweet strawberries and tangy rhubarb, all nestled between creamy layers of whipped goodness.
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 2 cups fresh rhubarb, chopped
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 3/4 cup sugar, divided
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 cups graham crackers, crushed
- 1/4 cup unsalted butter, melted
Instructions
- Prepare the rhubarb by cooking it with sugar until it’s soft.
- Whip the heavy cream with vanilla until it forms soft peaks.
- Layer graham crackers, whipped cream, strawberries, and rhubarb in a dish.
- Repeat the layers until you reach the top.
- Chill in the fridge for a few hours before serving.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Don’t skip the chilling time; it helps the cake set properly.
- Feel free to adjust the sugar based on your taste preferences.
- Experiment with different layers, like adding crushed nuts or chocolate.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: strawberry, rhubarb, icebox cake, dessert, no-bake