Spring is here, and with it comes the vibrant, tart, and utterly delightful rhubarb. This versatile vegetable (yes, it’s a vegetable!) can be transformed into a myriad of desserts that are sure to impress.
Whether you’re a seasoned baker or a novice in the kitchen, these 12 rhubarb desserts will add a touch of sweetness to your spring. So, grab those ruby-red stalks and let’s dive into the world of rhubarb!
1. Rhubarb Crisp
A classic favorite, rhubarb crisp combines the tartness of rhubarb with a sweet, crunchy topping. It’s a simple yet satisfying dessert that’s perfect for any occasion.
Ingredients
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1 cup rolled oats
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup butter, melted
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the rhubarb and granulated sugar. Spread the mixture evenly in a baking dish.
- In another bowl, combine the oats, brown sugar, flour, melted butter, and cinnamon. Sprinkle this mixture over the rhubarb.
- Bake for 40-45 minutes, or until the topping is golden brown and the rhubarb is tender.
- Serve warm with a scoop of vanilla ice cream.
2. Rhubarb Cake
This moist and flavorful cake showcases rhubarb’s unique tartness, balanced perfectly with a sweet, tender crumb. It’s an ideal treat for afternoon tea or a casual dessert.
Ingredients
- 2 cups rhubarb, chopped
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a bowl, mix the rhubarb with 1/2 cup of sugar and set aside.
- In a large bowl, cream together the butter and remaining sugar until light and fluffy. Beat in the egg and vanilla.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- Fold in the rhubarb. Pour the batter into the prepared pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
3. Strawberry Rhubarb Pie
A timeless combination, strawberry rhubarb pie is a delightful blend of sweet and tart flavors encased in a flaky, buttery crust. It’s a perfect dessert for spring gatherings.
Ingredients
- 2 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 double pie crust (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 2 tbsp sanding sugar (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, salt, and vanilla. Mix well.
- Roll out one pie crust and fit it into a 9-inch pie dish. Pour the fruit mixture into the crust.
- Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg and sprinkle with sanding sugar if desired.
- Bake for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 45-50 minutes, or until the crust is golden and the filling is bubbly.
- Let the pie cool before serving.
4. Rhubarb Jam
Preserve the taste of spring with this delightful rhubarb jam. It’s perfect for spreading on toast, dolloping on yogurt, or gifting to friends and family.
Ingredients
- 4 cups rhubarb, chopped
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin
Instructions
- In a large pot, combine the rhubarb, sugar, and lemon juice. Bring to a boil over medium-high heat, stirring constantly.
- Reduce the heat and simmer for 10 minutes, or until the rhubarb is soft.
- Stir in the pectin and return to a boil. Boil for 1 minute, then remove from heat.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Seal with lids and process in a boiling water bath for 10 minutes.
- Let the jars cool completely before storing.
5. Rhubarb Upside-Down Cake
This elegant cake features a beautiful layer of caramelized rhubarb on top of a moist, tender cake. It’s a show-stopping dessert that’s surprisingly easy to make.
Ingredients
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, mix the rhubarb with 1 cup of sugar. Spread the mixture evenly in the bottom of the prepared pan.
- In another bowl, combine the melted butter and brown sugar. Pour this mixture over the rhubarb.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs and vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
- Pour the batter over the rhubarb mixture in the pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving plate.
6. Rhubarb & Citrus Salad
This refreshing salad combines the tartness of rhubarb with the sweetness of citrus and the creaminess of ricotta salata. It’s a perfect side dish for a spring meal.
Ingredients
- 2 cups rhubarb, thinly sliced
- 2 cara cara oranges, segmented
- 1/2 cup ricotta salata, crumbled
- 1/4 cup olive oil
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 tsp black pepper
- Salt to taste
Instructions
- In a large bowl, combine the rhubarb, orange segments, and ricotta salata.
- In a small bowl, whisk together the olive oil, honey, lemon juice, black pepper, and salt.
- Drizzle the dressing over the salad and toss to combine.
- Serve immediately.
7. Cinnamon Rhubarb Bread
This quick bread is packed with tart rhubarb and warm cinnamon, topped with a luscious brown butter glaze. It’s perfect for breakfast or an afternoon snack.
Ingredients
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter, melted
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, mix the rhubarb with the granulated sugar and set aside.
- In another bowl, combine the brown sugar, melted butter, eggs, and vanilla. Mix well.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Fold in the rhubarb. Pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
https://www.thepioneerwoman.com/food-cooking/recipes/a87386/cinnamon-rhubarb-bread
8. Rhubarb Cheesecake
This no-bake rhubarb cheesecake is a creamy, dreamy dessert with a graham cracker crust and swirls of rhubarb puree. It’s a delightful treat for any occasion.
Ingredients
- 2 cups rhubarb, chopped
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped
Instructions
- In a saucepan, combine the rhubarb, granulated sugar, and water. Cook over medium heat until the rhubarb is soft and the mixture is thickened. Let it cool.
- In a bowl, mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of a loaf pan.
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped cream.
- Spread half of the cream cheese mixture over the crust. Spoon half of the rhubarb puree over the cream cheese layer. Repeat with the remaining cream cheese mixture and rhubarb puree.
- Refrigerate for at least 4 hours before serving.
9. Rhubarb Slush
This refreshing rhubarb slush is a perfect drink for warm spring days. It’s made with frozen rhubarb, pink lemonade, strawberry jello, and lemon-lime soda.
Ingredients
- 4 cups frozen rhubarb
- 1 can (12 oz) pink lemonade concentrate
- 1 package (3 oz) strawberry jello
- 2 cups water
- 2 liters lemon-lime soda
Instructions
- In a blender, combine the frozen rhubarb, pink lemonade concentrate, strawberry jello, and water. Blend until smooth.
- Pour the mixture into a large container and freeze for at least 4 hours.
- To serve, scoop the frozen mixture into glasses and top with lemon-lime soda.
10. Rhubarb Scones
These whole wheat rhubarb scones are soft, fluffy, and perfect for a springtime breakfast or brunch. Serve them with clotted cream and jam for a delightful treat.
Ingredients
- 2 cups whole wheat flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1 cup rhubarb, chopped
- 1/2 cup buttermilk
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the rhubarb.
- In a small bowl, whisk together the buttermilk, egg, and vanilla. Add to the dry ingredients and stir until just combined.
- Turn the dough out onto a floured surface and knead gently. Pat into a 1-inch thick circle and cut into 8 wedges.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
- Serve warm with clotted cream and jam.
11. Rhubarb Custard Pie
This rhubarb custard pie features a sweet cream custard filling that balances the tartness of the rhubarb. It’s a delightful dessert that’s perfect for spring.
Ingredients
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/4 tsp salt
- 3 eggs, beaten
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the rhubarb, sugar, flour, and salt. Mix well.
- In another bowl, whisk together the eggs, heavy cream, and vanilla. Pour over the rhubarb mixture and stir to combine.
- Roll out the pie crust and fit it into a 9-inch pie dish. Pour the filling into the crust.
- Bake for 45-50 minutes, or until the custard is set and the crust is golden.
- Let the pie cool before serving.
12. Rhubarb Crumble Tart
This elegant tart features a buttery shortbread crust, a tangy-sweet rhubarb filling, and a crumbly oat topping. It’s a perfect dessert for any spring celebration.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup butter, cold and cubed
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 tsp cinnamon
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan.
- In a food processor, combine the flour, powdered sugar, and cold butter. Pulse until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared tart pan.
- In a large bowl, combine the rhubarb, granulated sugar, cornstarch, and cinnamon. Spread the mixture evenly over the crust.
- In another bowl, mix the oats, brown sugar, and melted butter. Sprinkle over the rhubarb.
- Bake for 45-50 minutes, or until the topping is golden and the filling is bubbly.
- Let the tart cool before serving.
Conclusion
Rhubarb is a versatile and delightful ingredient that can be used in a variety of desserts. From classic pies and crisps to elegant tarts and refreshing drinks, these 12 rhubarb desserts are sure to add a touch of sweetness to your spring.
So, head to your local market, grab some rhubarb, and start baking! Your taste buds will thank you.
