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Easy No-Bake Rhubarb Strawberry Icebox Cake

no bake rhubarb strawberry icebox cake - featured image
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A quick and refreshing no-bake dessert featuring layers of tart rhubarb, sweet strawberries, and creamy whipped yogurt filling. Ready in just 10 minutes, perfect for spring and summer gatherings.

Ingredients

Scale
  • 2 cups fresh rhubarb, chopped (about 300 g)
  • 1 cup fresh strawberries, hulled and sliced (about 150 g)
  • 1/3 cup granulated sugar (about 65 g), adjust to taste
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 cup plain Greek yogurt (240 ml)
  • 1 cup cold heavy cream (240 ml)
  • 1/4 cup powdered sugar (30 g)
  • 1 teaspoon vanilla extract (5 ml)
  • About 30 vanilla wafer cookies or graham crackers (210 g)

Instructions

  1. Prepare the rhubarb strawberry compote: Combine chopped rhubarb, sliced strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat for about 8-10 minutes, stirring occasionally, until the fruit softens and releases its juices. It should be thick but still chunky. Remove from heat and let it cool completely (about 15-20 minutes).
  2. Make the creamy filling: In a large bowl, whisk the cold heavy cream with an electric mixer until soft peaks form (about 3-4 minutes). In a separate bowl, combine Greek yogurt, powdered sugar, and vanilla extract. Gently fold the whipped cream into the yogurt mixture until smooth and fluffy.
  3. Assemble the cake: Spread a thin layer of the creamy filling on the bottom of your baking dish. Arrange a layer of vanilla wafers or graham crackers on top, breaking a few to fit snugly. If the cookies seem too hard, dip them quickly (10 seconds) in milk to soften without sogginess.
  4. Add fruit and cream layers: Spoon a generous layer of the cooled rhubarb strawberry compote over the cookies, then spread another thick layer of the creamy filling over the fruit. Repeat the cookie, fruit, and cream layers until ingredients are used, finishing with a cream layer on top.
  5. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the cookies soften and flavors meld.
  6. Serve: Cut into squares and serve chilled. Garnish with extra fresh strawberries or a small mint leaf if desired.

Notes

Do not overcook the rhubarb to maintain texture; cool compote completely before layering to avoid melting the cream. Whip cream to soft peaks for best texture. Dip cookies briefly in milk if too hard to avoid sogginess. For dairy-free, substitute Greek yogurt with coconut cream and use coconut-based whipped topping. Gluten-free options include gluten-free vanilla wafers or almond flour cookies. Chilling overnight improves flavor and texture.

Nutrition

Keywords: no-bake cake, rhubarb dessert, strawberry icebox cake, easy dessert, summer dessert, quick dessert, yogurt cake, layered cake

Find it online: https://snappyspoon.com/easy-no-bake-rhubarb-strawberry-icebox-cake-recipe-in-10-minutes/