20 Rhubarb Recipes That Will Make Your Taste Buds Dance

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I’ve attached a video for every recipe below from my favorite home cooks.

Rhubarb is a springtime treat that brings a tart and tangy flavor to many dishes. You might think of rhubarb pie when you hear its name, but there’s so much more you can do with this versatile veggie. From sweet desserts to savory sauces, rhubarb can add a unique twist to your cooking.

Want to try something new with rhubarb? You’re in luck! There are lots of fun ways to use it. You can make jams, muffins, and even cocktails with rhubarb. It pairs well with strawberries and apples, making for tasty fruit combos in crisps and cobblers. Give rhubarb a chance in your kitchen and you might be surprised by how much you like it!

Rhubarb Pie

You’ll need:

  • 4 cups chopped rhubarb
  • 1 1/4 cups sugar
  • 1/4 cup flour
  • 1/4 teaspoon cinnamon
  • 2 pie crusts
  • 1 tablespoon butter
  • 1 tablespoon coarse sugar

Directions:

  1. Heat your oven to 425°F (220°C). Place a rack in the lower third.

  2. Mix sugar, flour, and cinnamon in a bowl. Add rhubarb and toss to coat.

  3. Line a 9-inch pie plate with one crust. Sprinkle 1 tablespoon coarse sugar on the bottom.

  4. Pour the rhubarb mixture into the crust. Dot with butter.

  5. Cover with the second crust. Cut slits for venting.

  6. Bake for 15 minutes. Lower heat to 350°F (175°C) and bake for 40 more minutes.

  7. The pie is done when the crust is golden and the filling bubbles.

Let it cool before slicing. Enjoy your homemade rhubarb pie!

Strawberry Rhubarb Crisp

You’ll love this easy and delicious dessert! Here’s what you need:

Ingredients:

  • 3 cups chopped rhubarb
  • 3 cups sliced strawberries
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup butter, melted
  • 1 teaspoon cinnamon

Directions:

  1. Preheat your oven to 375°F (190°C).

  2. Mix the rhubarb, strawberries, and sugar in a large bowl. Pour into a 9×13 inch baking dish.

  3. In another bowl, combine flour, oats, brown sugar, and cinnamon.

  4. Add melted butter to the dry mix. Stir until crumbly.

  5. Sprinkle the crumb topping over the fruit mixture.

  6. Bake for 35-40 minutes until the fruit is bubbly and the topping is golden brown.

  7. Let it cool for a few minutes before serving.

Enjoy your crisp warm with a scoop of vanilla ice cream on top!

Rhubarb Jam

You’ll need:

  • 4 cups chopped rhubarb
  • 2 cups sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice

Here’s how to make it:

  1. Mix the rhubarb, sugar, water, and lemon juice in a large pot.

  2. Heat the mixture over medium-high heat, stirring until it starts to boil.

  3. Lower the heat and let it simmer for about 45 minutes. Stir now and then to prevent sticking.

  4. While it’s cooking, put a small plate in the freezer. You’ll use this to test if the jam is ready.

  5. After 45 minutes, put a spoonful of jam on the cold plate. If it wrinkles when you push it with your finger, it’s done.

  6. If it’s not ready, keep cooking and testing every 5 minutes.

  7. Once it’s done, let it cool for a few minutes.

  8. Pour the jam into clean jars and seal them tightly.

Your homemade rhubarb jam will keep in the fridge for about 3 weeks. Enjoy it on toast, scones, or even as a topping for ice cream!

Rhubarb Crumble

You’ll need these ingredients for a tasty rhubarb crumble:

  • 4 cups chopped rhubarb
  • 1 cup sugar
  • 1/4 cup flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cardamom
  • 1 cup flour (for topping)
  • 1/2 cup brown sugar
  • 1/2 cup butter, cold and cubed
  • Pinch of salt

Now, let’s make this delicious dessert!

  1. Preheat your oven to 350°F (175°C).

  2. Mix the rhubarb, sugar, 1/4 cup flour, vanilla, and cardamom in a bowl. Pour this mixture into a baking dish.

  3. In a food processor, combine 1 cup flour, brown sugar, and salt. Add the cold butter and pulse until you get pea-sized pieces.

  4. Sprinkle the crumble topping over the rhubarb mixture.

  5. Bake for about 40 minutes, until the top is golden and the filling is bubbly.

Your rhubarb crumble is ready! Serve it warm with a scoop of vanilla ice cream for an extra treat. Enjoy the sweet-tart flavors and crispy topping!

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Rhubarb Muffins

You’ll love these tasty rhubarb muffins! Here’s what you need:

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 2 cups chopped fresh rhubarb
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon

Directions:

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin.

  2. Mix flour, sugar, baking powder, and salt in a large bowl.

  3. In another bowl, whisk egg, oil, and milk. Add to dry ingredients and stir until just combined.

  4. Fold in chopped rhubarb.

  5. Fill muffin cups 2/3 full with batter.

  6. Mix brown sugar and cinnamon. Sprinkle over muffins.

  7. Bake for 20-25 minutes until golden brown.

  8. Let cool in the pan for 5 minutes before removing.

Enjoy your delicious rhubarb muffins warm with butter or as a sweet snack!

Rhubarb Compote

You’ll need:

  • 4 cups chopped rhubarb
  • 1/2 cup sugar
  • 1 vanilla bean (optional)

Here’s how to make it:

  1. Put the rhubarb and sugar in a pot. If using, split the vanilla bean and add it too. Let it sit for 15 minutes, stirring once.

  2. Turn the heat to medium. Cook and stir until it starts bubbling.

  3. Lower the heat and simmer for about 10 minutes. The rhubarb will get soft and saucy.

  4. If you want it thicker, cook a bit longer. Stir now and then to prevent sticking.

  5. Take it off the heat and let it cool for 10 minutes. If you used a vanilla bean, take it out now.

Your compote is ready! Enjoy it warm or cold. It’s great on yogurt, ice cream, or toast.

Rhubarb Cake

You’ll love this easy rhubarb cake recipe! Here’s what you need:

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup sour cream
  • 3 cups chopped rhubarb

For the topping:

  • 1/4 cup butter, softened
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon

Directions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.

  2. Mix flour, sugar, baking soda, and salt in a large bowl.

  3. Stir in the egg and sour cream until smooth. Fold in the chopped rhubarb.

  4. Pour the batter into your prepared pan and spread it evenly.

  5. In a separate bowl, mix the butter, brown sugar, and cinnamon for the topping.

  6. Sprinkle the topping over the batter.

  7. Bake for about 45 minutes, until a toothpick inserted in the center comes out clean.

  8. Let the cake cool before serving. Enjoy it warm with a scoop of ice cream if you like!

This cake is perfect for using up your fresh rhubarb. It’s moist, tangy, and sweet all at once. Your friends and family will ask for seconds!

Rhubarb Fool

You’ll need:

  • 2 cups chopped rhubarb
  • 1/4 cup sugar
  • 1 cup heavy cream
  • 1/4 cup Greek yogurt
  • 1 tablespoon powdered sugar
  • Lemon zest (optional)

Here’s how to make it:

  1. Put the rhubarb and sugar in a pan with a splash of water. Cook over medium heat for 10-15 minutes, stirring often. The rhubarb should get soft and mushy.

  2. Strain the cooked rhubarb. Keep both the juice and the pulp, but chill them separately.

  3. Whip the cream, yogurt, and powdered sugar until soft peaks form. Don’t overbeat!

  4. Gently fold most of the cooled rhubarb into the cream mixture. Save a bit for topping.

  5. Spoon the fool into glasses. Top with the reserved rhubarb and a sprinkle of lemon zest if you like.

  6. Chill for at least an hour before serving.

This dessert is super easy to make and tastes amazing! The tart rhubarb and sweet cream are a perfect match. You can make it ahead of time too, which is great for parties.

Rhubarb Chutney

You’ll need:

  • 2 cups chopped rhubarb
  • 1/2 cup sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup finely chopped red onion
  • 1/4 cup golden raisins
  • 1 tsp grated fresh ginger
  • 1/4 tsp cinnamon
  • Pinch of salt

Here’s how to make it:

  1. Put all ingredients in a heavy saucepan.

  2. Bring the mixture to a simmer over medium heat, stirring often.

  3. Reduce heat to low and cook for about 20 minutes. Stir occasionally.

  4. Your chutney is ready when the rhubarb is soft but still holds its shape.

  5. Let it cool before serving.

You can store your chutney in the fridge for several months. It’s great with cheese or as a side for meat dishes!

Rhubarb Bars

You’ll love these tasty rhubarb bars! Here’s what you need:

  • 1 cup all-purpose flour
  • 3/4 cup rolled oats
  • 2/3 cup brown sugar
  • 1/2 cup butter, melted
  • 3 cups chopped rhubarb
  • 2 eggs
  • 1 cup granulated sugar
  • 1/4 cup flour
  • 1/2 teaspoon salt
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Now let’s make these yummy treats!

  1. Preheat your oven to 350°F (175°C).

  2. Mix flour, oats, and brown sugar in a bowl. Add melted butter and stir until crumbly.

  3. Press 2/3 of this mixture into an 8×8 inch baking pan.

  4. Spread chopped rhubarb over the crust.

  5. In another bowl, whisk eggs and sugar. Add flour and salt, then mix well.

  6. Pour this mixture over the rhubarb.

  7. Sprinkle the remaining oat mixture on top.

  8. Bake for 40-45 minutes until golden brown.

  9. Let cool before cutting into bars.

Your rhubarb bars are ready! Enjoy them as is or add a dollop of whipped cream for extra indulgence.

Rhubarb Cobbler

You’ll need:

  • 4 cups chopped rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 cup butter, softened
  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish.

  2. Mix rhubarb, 3/4 cup sugar, and cornstarch in the baking dish.

  3. In a bowl, combine flour, remaining sugar, and baking powder.

  4. Add butter, milk, egg, and vanilla to the dry ingredients. Mix until just combined.

  5. Drop spoonfuls of the batter over the rhubarb mixture.

  6. Bake for 35-40 minutes until the top is golden brown and a toothpick comes out clean.

  7. Let it cool for 10 minutes before serving. Enjoy your homemade rhubarb cobbler!

Rhubarb Sauce

You’ll love this easy rhubarb sauce recipe! It’s perfect for drizzling over desserts or mixing into yogurt.

Here’s what you’ll need:

  • 4 cups chopped fresh rhubarb
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract (optional)

Now, let’s make the sauce:

  1. Combine the rhubarb, sugar, and water in a medium saucepan.

  2. Bring the mixture to a boil over medium-high heat, stirring occasionally.

  3. Reduce heat to low and simmer for 10-15 minutes, stirring frequently. The rhubarb will break down and become saucy.

  4. Remove from heat and stir in vanilla extract if using.

  5. Let the sauce cool before serving. It will thicken as it cools.

You can store your homemade rhubarb sauce in an airtight container in the fridge for up to a week. It’s great warm or cold!

Try it over ice cream, pancakes, or pound cake for a tasty treat. You can also use it as a topping for oatmeal or mix it into plain yogurt for a fruity twist.

Rhubarb Tart

You’ll love this tasty rhubarb tart! Here’s what you need to make it:

Ingredients:

  • 1 pre-made pie crust
  • 4 cups chopped rhubarb
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 egg (for egg wash)

Directions:

  1. Preheat your oven to 375°F (190°C).

  2. Roll out the pie crust and place it in a 9-inch tart pan. Trim the edges.

  3. Mix the rhubarb, sugar, cornstarch, and vanilla in a bowl.

  4. Pour the rhubarb mixture into the crust.

  5. Fold the edges of the crust over the filling, creating a rustic look.

  6. Brush the crust with beaten egg for a golden finish.

  7. Bake for 45-50 minutes until the crust is golden and the filling is bubbly.

  8. Let it cool before slicing and serving.

Enjoy your homemade rhubarb tart! It’s perfect with a scoop of vanilla ice cream.

Rhubarb Ice Cream

You’ll need:

  • 2 cups chopped rhubarb
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 2 cups heavy cream
  • 1/4 cup honey

Here’s how to make it:

  1. Mix rhubarb, sugar, and lemon juice in a pan. Cook over medium heat for 15 minutes, stirring often. The rhubarb should be soft and thick.

  2. Let the mixture cool, then blend until smooth. Put it in the fridge to chill.

  3. Whip the cream until stiff peaks form. Gently fold the chilled rhubarb mixture into the whipped cream.

  4. Pour into a freezer-safe container. Freeze for 1 hour, then stir. Repeat this every 15 minutes for 3 more hours.

  5. Before serving, let it sit at room temperature for 5 minutes to soften slightly.

Your homemade rhubarb ice cream is ready! The tangy rhubarb and sweet cream make a perfect summer treat.

Rhubarb Bread

You’ll love this tasty rhubarb bread recipe! Here’s what you need:

Ingredients:

  • 2 cups chopped fresh rhubarb
  • 2 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)

Directions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.

  2. Mix flour, sugar, baking soda, and salt in a large bowl.

  3. In another bowl, whisk egg, buttermilk, oil, and vanilla.

  4. Pour wet ingredients into dry ingredients. Stir until just combined.

  5. Fold in rhubarb and walnuts if using.

  6. Pour batter into the prepared pan.

  7. Bake for 60-65 minutes, or until a toothpick comes out clean.

  8. Let cool in the pan for 10 minutes before removing.

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Your rhubarb bread is ready to enjoy! Serve it warm with butter for a yummy breakfast or snack.

Rhubarb Custard

You’ll love this tasty rhubarb custard! Here’s what you need:

  • 3 cups diced rhubarb
  • 1 cup sugar
  • 3 eggs
  • 1 cup milk
  • 1/4 cup flour
  • 1/4 tsp nutmeg
  • 1 unbaked pie crust

Now let’s make it:

  1. Preheat your oven to 350°F.

  2. Spread the rhubarb in the pie crust.

  3. Mix sugar, flour, and nutmeg in a bowl.

  4. Beat in eggs and milk until smooth.

  5. Pour this mixture over the rhubarb.

  6. Cover the crust edges with foil to prevent burning.

  7. Bake for 50 minutes.

  8. Remove the foil and bake for 10 more minutes.

Your rhubarb custard is ready when it’s slightly jiggly but not liquid. Let it cool before you dig in!

Rhubarb Sorbet

Here’s what you’ll need to make refreshing rhubarb sorbet:

  • 1 pound rhubarb, chopped
  • 1 cup water
  • 1 cup sugar
  • Zest of 1 orange
  • 1/4 teaspoon ginger (optional)
  • Pinch of salt
  • 2 tablespoons corn syrup

Now, let’s make your sorbet!

  1. Put the rhubarb, water, sugar, orange zest, ginger, and salt in a pot.

  2. Bring it to a boil, then lower the heat. Cover and simmer for 5 minutes until the rhubarb is soft.

  3. Let the mixture cool to room temperature.

  4. Blend until smooth and stir in the corn syrup.

  5. Chill the mixture in the fridge.

  6. Pour into an ice cream maker and churn according to the machine’s instructions.

  7. Transfer to a container and freeze for about an hour before serving.

Your rhubarb sorbet will be tart, sweet, and perfect for a hot summer day!

Rhubarb Punch

Want to make a tasty rhubarb punch? Here’s what you’ll need:

  • 4 cups chopped rhubarb
  • 1 cup sugar
  • 2 cups water
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 2 cups ginger ale or lemon-lime soda
  • Ice cubes

Now let’s make it!

First, put the rhubarb, sugar, and water in a big pot. Bring it to a boil, then turn down the heat and let it simmer for about 15 minutes.

Next, strain the mixture and let it cool down. Add the orange and lemon juices to the rhubarb syrup.

Put this in the fridge to chill for a few hours.

When you’re ready to serve, mix 1 part rhubarb syrup with 3 parts soda in each glass. Add some ice cubes and you’re good to go!

This punch is perfect for summer parties or just sipping on a hot day. The sweet and tart flavors are so refreshing. Enjoy your homemade rhubarb punch!

Rhubarb Upside-Down Cake

You’ll love this sweet and tangy dessert! Here’s what you need to make it:

Ingredients:

  • 3 cups chopped fresh rhubarb
  • 1 cup sugar
  • 1 box yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/4 cup butter, melted

Directions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.

  2. Spread the rhubarb evenly in the pan. Sprinkle 1/2 cup of sugar over it.

  3. In a large bowl, mix the cake mix, water, oil, and eggs. Pour this batter over the rhubarb.

  4. Drizzle the melted butter on top. Sprinkle the remaining 1/2 cup sugar over everything.

  5. Bake for 45-50 minutes until a toothpick comes out clean when inserted in the center.

  6. Let the cake cool for 5 minutes. Then, flip it onto a serving plate.

Your rhubarb upside-down cake is ready to enjoy! The tangy rhubarb balances perfectly with the sweet cake. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Rhubarb Scones

You’ll need:

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1 cup chopped fresh rhubarb
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Coarse sugar for sprinkling

Directions:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Mix the flour, sugar, baking powder, and salt in a large bowl. Cut in the cold butter until the mixture looks like coarse crumbs.

Gently stir in the chopped rhubarb. Add the cream and vanilla, stirring just until the dough comes together.

Turn the dough onto a lightly floured surface. Shape it into an 8-inch circle, about 1 inch thick.

Cut the circle into 8 wedges. Place them on your prepared baking sheet, leaving some space between each scone.

Sprinkle the tops with coarse sugar. Bake for 20-25 minutes, until the scones are golden brown.

Let them cool on the baking sheet for a few minutes before serving. Enjoy your homemade rhubarb scones!