These 30+ Rhubarb Recipes are perfect for baking, brunches, and entertaining! Discover new ways to use this springtime vegetable in cakes, pies, cocktails, muffins, and more.
This moist rhubarb coffee cake is perfect for breakfast or brunch, topped with a delicious toasted pecan and coconut streusel. Such a simple recipe packing loads of delicious flavor!
What do you get when you combine crunchy oatmeal cookies and tangy fruit with our favorite ingredient? These Strawberry Rhubarb Crisp Bars! These are the perfect summer finger food for potlucks and dessert.
A simple and mouth watering recipe for tart rhubarb filling topped with a layer of crunchy, crispy oatmeal. Rhubarb crisp is a delicious dessert, just begging for a scoop of vanilla ice cream.
Warm flavors of cinnamon and the tartness of rhubarb give these muffins a little something extra. You’ll love baking up a batch of these for your next occasion!
A tender sugar cookie crust filled with chopped tart rhubarb, sweet strawberries and rich, creamy custard gives this dessert the perfect balance of textures and flavors.
You’ll love this super easy cobbler recipe made with sweet strawberries and rhubarb. The most delicious combination, ready to be served with a scoop of ice cream!
A deliciously sweet and tart rhubarb crisp complete with a tender oatmeal topping. Swap out the berries for any of your favorite fruit combinations for an effortless dessert that just smacks of spring!
There’s nothing more quenching on a hot afternoon than a homemade margarita! This zesty cocktail recipe is so easy and quick to make. Add in the unique flavors of rhubarb, and you’ve got a one-of-a-kind refreshment!
These Healthy Rhubarb Apple Muffins are moist, fluffy, lightly sweetened and make a perfect healthy snack or breakfast. Naturally sweetened with applesauce and maple syrup, these muffins are full of whole grains, fiber and protein, with the sweet and tangy flavor of rhubarb.
I pity the fool who doesn’t love this dessert! Made from mostly whipped cream and sweetened raspberries, with the wonderful tartness of fresh rhubarb. I can never get enough!
This rich and flavorful rhubarb sauce is bound to become a fast favorite! Delicious as a quick and easy topping for cake, ice cream, yogurt, pancakes and more!
A refreshing and fruity summertime drink featuring rhubarb! This frosty slush recipe can be made with or without booze. Either way it’s the perfect treat for sipping by the pool!
A light and creamy, easy no-bake cheesecake recipe made with rhubarb. The lovely flavors and incredible texture make this dessert one of a kind, plus you can make it ahead!
Turn heads with this stunning homemade rhubarb cake recipe! A luxurious layer cake infused with Riesling flavors, filled with oat crumble, and frosted with a decadent rhubarb buttercream.
Enjoy rhubarb three ways with this dreamy panna cotta recipe. Lush and creamy panna cotta is the ideal "fancy" dessert that's actually so easy to make!
Jaws will drop when you serve this gorgeous rhubarb tart! Thin slices of tart, rhubarb top a sweet almond frangipane filling, in a buttery shortbread crust.
As it turns out, Rhubarb is considered a spring vegetable.
Rhubarb stalks are sold in grocery stores and farmer’s markets across the U.S. – generally from April to June when the stalks have the sweetest flavors. Rhubarb stalks are green, pink, or red in color, like celery but prettier. The redder the stalk the sweeter the flavor!
Rhubarb is often confused with fruit since it’s sometimes used in sweet recipes like pies, cobblers, tarts, and other dessert treats.
What does rhubarb taste like?
Rhubarb is a fibrous vegetable similar to celery but without the crispness. The texture of rhubarb is more like a bite into a walnut: smooth with a slight crunch. Typically, the stalks are sliced into bite-sized pieces for baking. When properly cooked, rhubarb gives recipes like pies and cobblers a delicious and gentle tartness.
However, eaten raw, rhubarb is extremely bitter and sour. This is why many rhubarb desserts will include other ingredients to soften, sweeten, or balance the flavors (strawberries and sugar are common go-tos).
Watch Out for the Leaves!
To clear up a common misconception: rhubarb stalks are not poisonous. It’s the leaves at the top of the stalks, however, that are extremely toxic to humans and should never be consumed.
Before preparing your rhubarb, cut and discard the leaves. Only use the stalks for eating. The leaves are not edible – at all – and should not be used for garnish or in any way touch the food.
How to store rhubarb:
You have a couple of methods for storing rhubarb in the fridge and freezer!
Fridge
Fresh rhubarb will last up to one week in the fridge wrapped in plastic wrap! Just make sure you cut off the toxic leaves first.
Freezer
Rhubarb freezes like a dream! This is especially handy if, like me, you’re on a mission to try any and all fruit and rhubarb combinations, all year-round. Your freezer is your friend!
I recommend cutting the stalks into pieces to store airtight in the freezer. Here’s how to freeze fresh rhubarb:
Slice the rhubarb and place it in a single layer on a parchment paper-lined baking sheet.
Place the whole sheet in the freezer until the rhubarb pieces are frozen solid.
Transfer the frozen rhubarb to resealable bags or containers labeled with contents, amount, and recipe details as needed (ie. “2 cups rhubarb, muffins/scones”).
While it’s easy to freeze, rhubarb does tend to turn mushy after defrosting. This makes frozen rhubarb best to use in recipes where it can be added in and then cooked or baked from frozen, such as baking and sauces.
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
Kay says
These rhubarb recipes look amazing! Thanks so much for sharing them! I am so excited to try them out, as my rhubarb is doing extremely well this year!
The Recipe Rebel says
Hope you enjoy some of them Kay!
Pamela J Neumann says
Ashley you missed my favorite Norwegian Rhubarb Pudding. YUMMMM
The Recipe Rebel says
Sounds tasty!
Liz says
I never know what to do when we get rhubarb in our CSA so this list is going to be the perfect resource! Thanks for sharing these ideas!
Ashley Fehr says
Thanks Liz!
Aimee Shugarman says
I just got some fresh rhubarb, and don’t even know where to start. So many delicious goodies!
Ashley Fehr says
Definitely some I need to try!
Sarah Skaggs says
I have always been scared to try rhubarb but now I am excited! These all look so good!
Abigail Raines says
I love rhubarb and I am so happy to see so many ways I can use it for! The question is where do I begin?
Lisalia says
I LOVE rhubarb… so I’m excited to work my way through this list. A great project for me this summer. Thanks – your recipes are ALWAYS a hit.
Ashley Fehr says
Thank you Lisalia!