Spring and summer always call for lighter, fresher desserts, and I’ve got just the recipe to satisfy your sweet tooth without even turning on the oven. These No-Bake Rhubarb and Lemon Velvet Bars are pure sunshine on a plate — creamy, tangy, and just the right amount of sweet. The combination of silky lemon filling with the tartness of rhubarb is absolutely irresistible, and the buttery graham cracker crust ties it all together beautifully.
I have to admit, I’ve made my fair share of no-bake desserts (especially when the temperatures start to climb), but these bars have quickly become a family favorite. The first time I made them, I wasn’t sure how the tart rhubarb would pair with the lemon cream filling. But one bite was all it took to realize this was a match made in dessert heaven. My husband actually requested these again the very next weekend for our backyard barbecue, and they disappeared in minutes!
If you’re looking for a dessert that’s as simple as it is impressive, you’re in the right place. Let’s get started!
WHY YOU’LL LOVE THIS RECIPE
No oven needed: Perfect for warm days when you want a sweet treat without heating up the kitchen.
Simple ingredients: You probably have most of them in your pantry or fridge right now.
Make ahead: These bars need time to chill, making them ideal for prepping the night before.
Flavorful and balanced: The tartness of rhubarb complements the creamy, lemony filling perfectly.
Now, let’s dive into the first part of the recipe and start building these beautiful bars!
STEP 1: PREPARE THE CRUST
First things first — the base of our bars. The buttery graham cracker crust adds the perfect crunchy contrast to the creamy filling.
Ingredients for the crust:
1 ½ cups graham cracker crumbs (or digestive biscuits)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
Instructions:
In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir everything together until the mixture looks like wet sand — you want every crumb coated in butter for that perfect texture.
Next, grab your square baking pan (either 8×8 or 9×9 inches) and line it with parchment paper. This makes removing and slicing the bars so much easier later on. Press the crumb mixture firmly into the bottom of the pan, making sure it’s evenly packed. I like to use the bottom of a measuring cup to really press it down evenly.
Pop the pan into the refrigerator to chill while you move on to the next step. This will help the crust firm up and hold together once you add the filling.
STEP 2: MAKE THE RHUBARB COMPOTE
Now for the star of the show — that beautiful rhubarb layer. This homemade compote is so simple, and it brings a lovely tartness that cuts through the richness of the filling.
Ingredients for the rhubarb compote:
2 cups chopped fresh or frozen rhubarb
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon water
Instructions:
In a small saucepan over medium heat, combine the chopped rhubarb, sugar, lemon juice, and water. Stir everything together and let it cook for about 10 minutes. Make sure to stir often so nothing sticks to the bottom of the pan.
You’ll know it’s ready when the rhubarb softens and starts to break down into a thick, jam-like compote. Once it reaches this stage, remove it from the heat and allow it to cool completely. You want it fully cooled before layering it onto the filling later on.
Quick tip: If you’re using frozen rhubarb, there’s no need to thaw it first — just toss it straight into the saucepan!
STEP 3: PREPARE THE LEMON VELVET FILLING
This lemon velvet filling is where the magic happens. It’s creamy, smooth, and has just the right amount of lemony zing.
Ingredients for the filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons lemon zest
¼ cup freshly squeezed lemon juice
Instructions:
In a large mixing bowl, beat the softened cream cheese until it’s nice and smooth. Add the powdered sugar, vanilla extract, lemon zest, and lemon juice, and continue beating until the mixture is creamy and completely blended.
The combination of cream cheese and fresh lemon juice gives this filling its silky texture and bright, refreshing flavor. Make sure there are no lumps — you want it perfectly smooth for the best results.
NO-BAKE RHUBARB AND LEMON VELVET BARS: THE PERFECT SUMMER DESSERT
Welcome back! Now that we’ve prepped our buttery graham cracker crust, made the sweet-tart rhubarb compote, and whipped up that luscious lemon velvet filling, it’s time to bring everything together. This is where the magic really happens, and you’ll start to see just how beautiful and delicious these bars are going to be.
One of my favorite things about this recipe is how easy it is to layer. And because we’re not baking anything, there’s a lot less pressure. It’s practically foolproof — just take your time, follow these next simple steps, and you’ll have a dessert that looks as good as it tastes.
Let’s dive right into finishing up these bars!
STEP 4: WHIP THE CREAM
This step is what gives the filling its light, velvety texture — hence the name “velvet bars.” Folding in whipped cream balances the rich cream cheese filling and makes every bite feel like a cloud of citrusy goodness.
Ingredients:
1 cup heavy whipping cream
Instructions:
In a separate, chilled mixing bowl, pour in the heavy whipping cream. Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until stiff peaks form. This usually takes about 3-5 minutes, depending on your mixer.
You’ll know you’ve reached stiff peaks when you lift the beaters, and the cream holds its shape without drooping. Be careful not to overwhip — you want it smooth and fluffy, not grainy or butter-like.
Once your whipped cream is ready, gently fold it into the lemon cream cheese mixture. Use a spatula and take your time folding so you don’t deflate the whipped cream. The result will be a light, airy filling that’s packed with creamy lemon flavor.
STEP 5: LAYER THE BARS
Now comes the fun part — assembling your beautiful no-bake bars!
Instructions:
First layer: Remove your chilled crust from the refrigerator. Spread half of the lemon velvet filling evenly over the crust. Use a spatula to smooth it out and reach all the edges.
Rhubarb layer: Next, spoon the completely cooled rhubarb compote evenly over the first layer of lemon filling. Take your time to spread it out as evenly as possible for a nice, even layer of that gorgeous pink compote.
Top layer: Finally, spread the remaining lemon velvet filling over the top of the rhubarb layer. Use your spatula to smooth the surface, creating a nice, even top that will look beautiful once you slice the bars.
At this point, your bars should be fully assembled and looking absolutely delicious!
STEP 6: CHILL THE BARS
Patience is key here. These bars need time to chill and set so that they slice cleanly and hold their shape.
Instructions:
Place your assembled bars into the refrigerator and chill for at least 4 hours. If you have the time, chilling them overnight is even better — the flavors meld together, and the texture firms up perfectly.
STEP 7: SERVE AND GARNISH
When you’re ready to serve, lift the bars out of the pan using the parchment paper edges and place them on a cutting board. Slice into squares or rectangles, depending on your preference.
Optional garnishes:
Whipped cream
Fresh lemon zest
Thinly sliced fresh rhubarb
The garnishes not only add a pretty finishing touch but also give a little extra flavor and texture to each bite.
HELPFUL TIPS FOR SUCCESS
Use full-fat cream cheese for the best creamy texture. Reduced-fat versions can make the filling a bit too loose.
Don’t rush the chilling time. The longer they chill, the cleaner your slices will be.
A warm, sharp knife will give you cleaner cuts. Just run your knife under hot water, dry it, and slice.
Frozen rhubarb works well, but don’t thaw it first — just cook it straight from frozen.
NO-BAKE RHUBARB AND LEMON VELVET BARS: YOUR QUESTIONS ANSWERED
Now that you’ve seen how easy and delicious these No-Bake Rhubarb and Lemon Velvet Bars are to make, let’s dive into a few questions that often come up. Whether you’re making these for the first time or you’re already planning your next batch, these quick answers should help you troubleshoot and perfect your bars every time.
FREQUENTLY ASKED QUESTIONS
1. Can I make these bars ahead of time?
Absolutely! In fact, I recommend it. These bars actually taste better after sitting in the fridge overnight. The flavors have more time to meld, and the filling firms up nicely, making slicing and serving a breeze. You can make them up to 24 hours ahead and store them covered in the fridge.
2. What if I can’t find fresh rhubarb?
No problem — frozen rhubarb works great in this recipe. Just make sure not to thaw it before cooking. Toss it straight into the saucepan and follow the compote instructions as written. The texture and flavor turn out just as delicious.
3. Can I freeze these bars?
Technically, yes — but with some caution. Freezing may alter the texture of the cream filling slightly. If you do freeze them, make sure they are well-wrapped and airtight to prevent freezer burn. Thaw them in the refrigerator overnight before serving.
4. Is there a substitute for graham crackers in the crust?
Absolutely! Digestive biscuits work wonderfully and offer a slightly different flavor. You could also use vanilla wafers or shortbread cookies for a richer, more buttery base.
5. How can I make the filling firmer?
If you prefer a slightly firmer filling, you can dissolve 1 teaspoon of unflavored gelatin in a tablespoon of warm lemon juice and mix it into the lemon filling before folding in the whipped cream. This will give the filling a little extra stability while still keeping it creamy.
6. Can I use bottled lemon juice instead of fresh?
While bottled lemon juice will work in a pinch, I highly recommend using fresh lemon juice. The flavor is much brighter and more vibrant, which really makes a difference in the overall taste of the bars.
7. How long do leftovers keep?
These bars will stay fresh in the refrigerator for up to 3 days. Be sure to store them in an airtight container to keep the texture and flavor at their best.
FINAL THOUGHTS: GIVE THESE BARS A TRY!
There’s something so satisfying about a dessert that’s both simple to make and absolutely show-stopping when served. These No-Bake Rhubarb and Lemon Velvet Bars are exactly that — light, creamy, tangy, and perfect for any occasion. Whether you’re hosting a summer barbecue, need a refreshing dessert for a potluck, or just want something sweet without turning on the oven, this recipe delivers every time.
I’ve made these bars for family get-togethers, weekend treats, and even as a little “just because” dessert for myself. Each time, they’ve been a hit. And the best part? They’re practically foolproof, so even if you’re new to no-bake desserts, you can make these with confidence.
Print
No-Bake Rhubarb and Lemon Velvet Bars
Description
These No-Bake Rhubarb and Lemon Velvet Bars are creamy, tangy, and perfectly refreshing for spring and summer. The tartness of rhubarb balances beautifully with the silky lemon cream filling, all layered on a buttery no-bake cookie crust. A simple, elegant dessert — no oven required!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs (or digestive biscuits)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the Rhubarb Compote:
2 cups chopped fresh or frozen rhubarb
¼ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon water
For the Lemon Velvet Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons lemon zest
¼ cup freshly squeezed lemon juice
1 cup heavy whipping cream
For Garnish (optional):
Whipped cream
Lemon zest
Thinly sliced fresh rhubarb
Instructions
1️⃣ Prepare the crust:
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press firmly into the bottom of an 8×8-inch (or 9×9-inch) square pan lined with parchment paper. Place in the refrigerator to chill while you prepare the filling.
2️⃣ Make the rhubarb compote:
In a small saucepan over medium heat, combine chopped rhubarb, sugar, lemon juice, and water. Cook for about 10 minutes, stirring often, until the rhubarb softens and breaks down into a thick compote. Allow it to cool completely.
3️⃣ Prepare the lemon velvet filling:
In a large bowl, beat the softened cream cheese with powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
4️⃣ Whip the cream:
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the lemon cream cheese mixture until fully combined and smooth.
5️⃣ Layer the bars:
Spread half of the lemon velvet filling over the chilled crust. Spoon the cooled rhubarb compote evenly over the filling. Top with the remaining lemon filling and smooth the surface with a spatula.
6️⃣ Chill the bars:
Refrigerate for at least 4 hours, or overnight, to allow the bars to set completely.
7️⃣ Serve:
Once set, slice into bars. Garnish with whipped cream, lemon zest, or thin rhubarb slices if desired.
Notes
Fresh rhubarb is best, but frozen works as long as you don’t thaw it before cooking.
For a slightly firmer filling, you can add 1 teaspoon unflavored gelatin to the lemon mixture.
The bars store well refrigerated for up to 3 days.
