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Strawberry-Rhubarb Icebox Cake

Juicy strawberries mingle with airy layers of whipped cream and cakey cookies in this easy no-bake dessert that you can make ahead.

Serves 8
Ready in 270 mins
Prep time 10 mins
Cooking time 20 mins
Chill time 240 mins
261 calories per serving


> 3 stalks rhubarb, thinly sliced (about 3 cups)
> 1/4 cup sugar
> 1 tsp vanilla extract
> 1/2 tsp almond extract
> 1 lb strawberries, hulled and sliced, divided
> 42 wafers
> 4 cups whipped cream or whipped topping
> 1/4 cup sliced almonds, toasted


In a medium saucepan, combine the rhubarb, sugar, and ¼ cup water. Heat on medium and cook 10 min., until rhubarb is tender, stirring often. Remove from heat. Stir in the vanilla extract, almond extract, and ¾ of strawberries. Cool mixture completely.
In a 2-qt baking dish, line the bottom with half of the wafers. Spoon half of strawberry-rhubarb mixture on top, spreading in even layer. Spread 2 cups whipped cream over strawberry layer. Repeat layering with remaining wafers, strawberry-rhubarb mixture, and whipped cream.
Arrange remaining strawberry slices on top. Cover with plastic and refrigerate at least 4 hours or up to 1 day. To serve, garnish with the almonds.


To cool the rhubarb mixture more quickly, transfer it to a wide, shallow bowl and spread it out into a thin layer. Refrigerate until cool.

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