Few ingredients capture the taste of spring quite like rhubarb. Its tangy, slightly tart flavor brings back memories of bustling markets filled with bright, seasonal produce.

I love pairing rhubarb with lemon, there’s just something about the combination of tart citrus and sweetened rhubarb that feels so light, refreshing, and irresistible.

That’s what inspired these No-Bake Rhubarb Lemon Bars. They’re creamy, zesty, and topped with a buttery crumb layer, making them the perfect treat for warmer weather.

Best of all, they don’t require an oven! Whether you’re looking for an easy dessert to impress or just want to enjoy the bright flavors of rhubarb, these bars are a must-try.

What’s Inside This Recipe?

Ingredients for No-Bake Rhubarb Lemon Bars

Let’s gather everything you need for these simple yet stunning Rhubarb Lemon Bars. This dessert uses a mix of fresh ingredients and pantry staples to create a creamy, zesty dessert with a buttery crumb topping.

2 cups graham cracker crumbs (about 14 full sheets)
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
2 cups diced fresh rhubarb (or frozen, thawed)
1/3 cup granulated sugar (for the rhubarb mixture)
2 tablespoons water
1 tablespoon fresh lemon juice
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup whipped topping (store-bought or homemade)

You’ll also need a 9×9-inch square pan lined with parchment paper for easy removal. Now, let’s dive into the steps to create these dreamy bars!

How to Make No-Bake Rhubarb Lemon Bars

Making these Rhubarb Lemon Bars is as easy as it gets. Just follow these simple steps to assemble, layer, and chill your way to dessert perfection.

Step 1: Prepare the crust

In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until the crumbs are evenly coated and resemble wet sand.

Press this mixture firmly into the bottom of your prepared 9×9-inch pan to create an even crust. Place the pan in the fridge while you make the filling.

Step 2: Cook the rhubarb

In a small saucepan, combine the diced rhubarb, 1/3 cup sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb softens and breaks down into a jam-like texture.

This should take about 8–10 minutes. Remove from heat and let it cool completely.

Step 3: Make the creamy filling

Using a hand mixer or stand mixer, beat the softened cream cheese until smooth and fluffy. Add the powdered sugar, lemon zest, and vanilla extract, and continue mixing until well combined. Gently fold in the whipped topping, being careful not to deflate it.

Step 4: Assemble the layers

Spread the cream cheese filling evenly over the chilled graham cracker crust. Spoon the cooled rhubarb mixture over the top, spreading it gently to create a thin, even layer.

Step 5: Add the crumb topping

If you have any reserved graham cracker crumbs (optional), sprinkle them lightly over the top for a crumbly finish. This step adds a lovely texture and makes the bars look extra special.

Step 6: Chill and serve

Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the bars are firm and set. When ready to serve, lift the bars out of the pan using the parchment paper, slice into squares, and enjoy!

Recipe Variations and Customization Ideas

These no-bake Rhubarb Lemon Bars are easy to adapt to your tastes or dietary needs. Here are a few fun ideas to make them your own:

Gluten-free option: Swap the graham crackers for gluten-free graham-style crumbs. They’re widely available in most grocery stores.
Strawberry-rhubarb twist: Add 1/2 cup of diced fresh strawberries to the rhubarb mixture for a sweeter, fruitier flavor. It’s perfect for summer parties!
Dairy-free version: Use dairy-free cream cheese and whipped topping to make these bars completely dairy-free.
Lemon-lime flavor: Replace the lemon juice and zest with lime for a tangy twist. It pairs beautifully with rhubarb!
Freezing Rhubarb: You can freeze rhubarb easily with this method keeps the pieces from sticking together and makes it perfect for smoothies, pies, or sauces year-round!

You can also freeze leftover bars for up to 2 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw in the fridge overnight before serving.

Frequently Asked Questions about No-Bake Rhubarb Lemon Bars

Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works perfectly in this dessert recipe ! Just thaw it completely and drain any excess liquid before cooking it down with the sugar and lemon juice.

What if I don’t have a 9×9-inch pan?

No problem! You can use an 8×8-inch pan for slightly thicker bars or double the recipe to fit a 9×13-inch pan. Just be sure to adjust the chilling time if needed.

Can I make these bars ahead of time?

Absolutely! These bars are a great make-ahead dessert. Prepare them up to 24 hours in advance and keep them refrigerated until ready to serve.

How do I store leftover bars?

Store any leftovers in an airtight container in the fridge for up to 5 days. They’re just as delicious chilled the next day!

Can I use a different crust?

Of course! If you don’t have graham crackers, try using crushed vanilla wafers or digestive biscuits for a slightly different flavor.

Let’s Make These No-Bake Rhubarb Lemon Bars Together!

I hope you’re as excited to try these No-Bake Rhubarb Lemon Bars as I am to share them with you. They’re light, tangy, and so easy to make, perfect for spring or summer gatherings or a casual weeknight treat.

If you give them a try, I’d love to hear how they turn out! Leave a comment below or tag me on Instagram with your creations.

Looking for more no-bake dessert ideas? Check out my No Bake Oreo Cheesecake Cups it’s another zesty favorite!

Happy no-baking, friends!
Wanda