No Bake Rhubarb Dream Bars

Name: No Bake Rhubarb Dream Bars
Prep time: 15 min
Ingredients: 1 sleeve graham crackers, about 9-10; 1 Tbsp packed brown sugar; 6 Tbsp butter, melted; 2 cups chopped rhubarb (1 inch pieces); 4 Tbsp sugar; 1 tsp vanilla bean paste ((or a whole vanilla bean, seeds removed, or 1 tsp vanilla extract)); 1 Tbsp lemon juice; 1/2 cup sweetened condensed milk; 1 cup cold heavy cream

3.5

(30)

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Prep Time: 15 minutes

Servings: 9

Cost: $4.80 /serving

Author : Sue Moran

cream dessert easter

Ingredients

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1 sleeve graham crackers, about 9-101 Tbsp packed brown sugar6 Tbsp butter, melted2 cups chopped rhubarb (1 inch pieces)4 Tbsp sugar1 tsp vanilla bean paste ((or a whole vanilla bean, seeds removed, or 1 tsp vanilla extract))1 Tbsp lemon juice1/2 cup sweetened condensed milk1 cup cold heavy cream

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Instructions

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Step 1

Combine the graham cracker crumbs, the sugar, and melted butter together until fully combined. Press the crust firmly and evenly into the bottom of a 9x9 square baking pan. I like to spray it lightly and then line with a long piece of parchment so I can lift out the chilled bars for neater cutting. This is optional. Chill the crust while you make the filling.

Step 2

Put the chopped rhubarb and sugar in a saucepan along with 6 tablespoons of water. Bring it up to a boil and simmer until thick and soft...about 5 minutes. Stir frequently so the fruit doesn't scorch. Puree the mixture until completely smooth. Blend in the vanilla and lemon and set aside to cool.

Step 3

When the rhubarb is cooled blend in the condensed milk.

Step 4

Whip the cream to stiff peaks. Fold in the rhubarb mixture gently but completely. Spread evenly over the crust and put back in the refrigerator to chill for at least 2-3 hours.

Step 5

The bars can be served chilled, or even frozen.