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Rhubarb Lemon Cream Pie Dream Bars

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These Rhubarb Lemon Cream Pie Dream Bars are a light and refreshing layered dessert featuring a buttery graham cracker crust, tangy rhubarb filling, and silky lemon cream topping. Perfect for spring and summer gatherings, they offer the ideal balance of tart and sweet in every bite and can be made ahead for stress-free entertaining.

Ingredients

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar (for crust)
  • 3 cups rhubarb, diced
  • ½ cup granulated sugar (for rhubarb layer)
  • 2 tbsp cornstarch
  • 2 tbsp lemon juice
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 box (3.4 oz) instant lemon pudding mix
  • 1 ½ cups cold milk
  • 8 oz whipped topping
  • Lemon zest or white chocolate curls (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, and sugar. Press into a 9×13-inch dish. Bake for 8–10 minutes; cool completely.
  2. In a saucepan, combine rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat until rhubarb softens and mixture thickens. Cool, then spread evenly over crust.
  3. Beat cream cheese with powdered sugar until smooth. In another bowl, whisk pudding mix with milk until thickened; fold in whipped topping. Spread over rhubarb layer.
  4. Refrigerate for at least 4 hours or overnight to set.
  5. Garnish with lemon zest or white chocolate curls before serving.

Notes

  • Use shortbread cookies instead of graham crackers for a richer crust.
  • Add sliced strawberries to the rhubarb layer for extra sweetness.
  • Try lime pudding for a citrus variation.
  • Serve in jars for individual portions at parties.
  • Best enjoyed cold; do not freeze for best texture.

Nutrition

Find it online: https://recipesbyliza.com/rhubarb-lemon-cream-pie-dream-bars/