1. Cook the Rhubarb Layer

• In a saucepan, combine chopped rhubarb, sugar, cornstarch, water, and lemon juice.

• Cook over medium heat, stirring occasionally, for 5–7 minutes until rhubarb softens and the mixture thickens.

• Remove from heat and allow to cool completely.

2. Prepare the Graham Cracker Crust

• Mix graham cracker crumbs, sugar, and cinnamon in a medium bowl.

• Stir in melted butter until evenly moistened.

• Press mixture firmly into the bottom of a 9×9-inch baking dish to form a compact crust.

• Place in the fridge while preparing the cream layer.

3. Make the Cream Filling

• Beat softened cream cheese with powdered sugar until smooth and creamy.

• In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form.

• Gently fold the whipped cream into the cream cheese mixture until fully combined.

4. Assemble the Layers

• Spread the cream layer evenly over the chilled crust.

• Carefully spoon the cooled rhubarb mixture over the top and spread it out smoothly.

5. Chill and Set

• Cover the dish tightly with plastic wrap.

• Refrigerate for at least 4 hours, or overnight, to let the dessert fully set and the flavors meld together.

6. Serve and Enjoy

• Slice into neat squares and serve cold.

• Enjoy the delicious contrast of tangy rhubarb and creamy filling on a crunchy crust.