rhubarb recipe

A layer of rhubarb curd (which is almost custard-like) and a layer of lemon curd come together to create a symphony of flavors that will make your mouth water.

Lemon Rhubarb Curd Tart 

lemon curd (1 ⅓ cups)

rhubarb curd (1 ¾ cups)

strawberries

Fresh flowers

Adjust oven rack to middle position and heat oven to 375°.

Spread lemon curd into par baked and cooled tart crust. Set tart pan on baking sheet and bake until filling is shiny and opaque and center jiggles slightly when shaken, 8–10 minutes, rotating pan halfway through baking.

Transfer tart with baking sheet to wire rack and let cool 10 minutes.

Combine rhubarb curd and ground freeze dried berries, if using.

Lightly spoon rhubarb curd over top of lemon curd and, using an offset spatula, gently spread curd into an even layer, smoothing top. Bake tart until set and center slightly jiggles, 15–18 minutes.

Let tart cool completely, at least 1 hour, before serving.

Store tart in refrigerator for up to 3 days.

Great recipe! Is there a trick to getting the vibrant pink from the rhubarb layer? I added dried strawberries to it as well, but the color was much more disaturated than your photos. I'm wondering if I needed to use the smaller rhubarb stalks so there is more of that color in the mix. I would love to know if there are any other tricks because your photos are so beautiful.

Mom&#39;s rhubarb sauce is a delicious rhubarb recipe and the perfect way enjoy it. This easy recipe uses 5 simple ingredients and takes very little time. The end result is a delicious rhubarb compote that is perfect as an accompaniment to both sweet and savory dishes.

Mom's Rhubarb Sauce

rhubarb (diced)

water

salt

sugar

tsp vanilla extract

Place rhubarb chunks, water, salt, and granulated sugar, in a large saucepan over medium-high heat.

Bring the rhubarb mixture to a boil then turn the heat to medium-low and cook for 10 minutes, or until the rhubarb has broken down and become soft. 

Remove the sauce from the stove and stir in the vanilla. Allow the sauce to cool completely before storing in the refrigerator.

Recipe video above. The only thing I make when rhubarb season arrives - rhubarb crumble! I like to add apple into mine so the filling isn&#39;t just baby-food-mush. Adore the tangy filling - there is nothing else like it. Extra crumbly topping also works well.SERVING WITH ICE CREAM IS A MUST!

Apple and rhubarb crumble

rhubarb stems

white sugar

Granny Smith apples

orange

oats

flour (, plain/all purpose)

(tightly packed) brown sugar

tsp baking powder

cinnamon powder

unsalted butter (, melted)

Vanilla ice cream (-

Preheat oven to 200°C/375°F (180°C fan).

Filling: Place rhubarb, apple, sugar and orange zest in a large mixing bowl and toss well. Spread evenly in a 30 x 20cm baking dish (12 x 8&quot;) (Note 3)

Crumble topping: Place topping ingredients in a bowl and mix with a wooden spoon until all the flour is incorporated (use cutting motion/ smearing up wall, as needed). It will be a sandy mixture.

Scrunch &amp; top: Grab handfuls of crumble and enclose your fist to press into lumps. Break into clumps and scatter over the filling. (Note 4 explains this unusual step!).

Bake for 35 minutes or until rhubarb is soft and the crumble is golden brown. (Bake time - Note 5)

Rest &amp; serve: Remove from the oven, rest for 5 minutes. Scoop into bowls and serve with vanilla ice cream or custard!

If you&#039;re looking for an easy rhubarb dessert with a fun presentation, try this rhubarb upside-down cake! It combines lots of fresh rhubarb, plenty of orange zest and bakes up beautifully in a cast-iron skillet. Delicious with strawberry ice cream!

Rhubarb Upside-Down Cake

unsalted butter (softened) (divided)

rhubarb

all-purpose flour

baking powder

cinnamon

vanilla extract

orange extract

eggs

milk

Baking spray (to grease skillet)

Melt 1/4 cup of butter in a 10-inch cast-iron skillet over medium-low heat.

Add 1/2 cup of sugar, stirring with melted butter.

Add chopped rhubarb, stirring to coat in butter/sugar mixture. Cook, stirring occasionally, for 3 to 4 minutes.

Turn off heat and allow the mixture to sit while preparing the batter for the cake. Try to get an even-ish layer of rhubarb covering the bottom of the skillet. Spray a little baking spray around the top of the skillet at this point too (so the cake doesn&#39;t stick as it bakes).

Preheat oven to 350 degrees Fahrenheit for use shortly.

Meanwhile, in a bowl whisk together the flour, baking powder, salt, cinnamon and orange zest. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or using a bowl with a hand mixer) blend (on medium-high speed) remaining 1/2 cup of butter with remaining 1/2 cup of sugar for about 2 to 3 minutes until combined and creamy (stop as necessary to scrape the sides of the bowl with a rubber spatula).

Add vanilla extract and orange extract and blend for about 30 seconds.

Reduce speed and add eggs, one at a time, blending until just combined (mixture may not look combined and creamy and that&#039;s okay).

Alternating between reserved flour mixture and milk, add to the bowl of the stand mixer, blending until just combined and no streaks of dry flour remains.

Scoop batter on top of the rhubarb. Use a spatula to gently spread out, being carefully not to move around the rhubarb too much.

Bake for 35 to 40 minutes or until a wooden skewer or cake tester inserted in the centre of the cake comes out clean.

Carefully remove the cake from the oven and let sit for 10 minutes. Run a butter knife or small offset spatula around the cake to ensure no bits are stuck to the skillet.

Place a serving platter (a little bigger than the skillet) over top of the cake. Then carefully and confidently turn over so the cake comes out of the skillet. Be careful as the skillet will still be hot!

Serve as is or with ice cream for an extra yummy treat.

That cake looks delicious!  I always forget about rhubarb, but it is so good!  Definitely need to try it with strawberry ice cream!  Thanks!

Wow what a beauty! My mom's most favourite cake is rhubarb, I am sooo going to make her this for her birthday! Thanks for the delicious recipe Dawn!

Beautiful cake! Love rhubarb season and this is certainly a delicious way to celebrate it. 
I am a big Stranger Things fan! :-D We just watched first two of new season last night. Yay!

I love love love upside down cakes, but they scare the bajeezus out of my! LOL! Your rhubarb cake is SO PRETTY though- I need to give it a try!!! And I'm so happy it's finally rhubarb season for you!

My husband and I are spending all weekend binge watching Stranger Things so this was so fun to see!! Also I had no clue that rhubarb was a veggie! So you're saying this cake is a health food, right?! LOL! But really, this looks seriously delicious! I love the vibrant color and I just know the flavor is out of this world! Hope you have an awesome weekend lady &lt;3 Xo!

The flip is always the hardest part! I always hold my breath and hope it doesn't slide out while I'm mid-flip! Rhubarb is one of my favorites and we are still in rhubarb season here. This will need to go on my baking list cause it looks and sounds amazing!

Don't you just love how easily upside down cakes come together! I love the addition of rhubarb! This'll certainly wake my taste buds up! Happy weekend, my friend! xoxo

Top 4 rhubarb recipe recipes from across the web

The most viewed rhubarb recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Rhubarb Curd Tart

Mom's Rhubarb Sauce

Apple and rhubarb crumble

Rhubarb Upside-Down Cake

Top 4 rhubarb recipe recipes from across the web

The most viewed rhubarb recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Rhubarb Curd Tart

Mom's Rhubarb Sauce

Apple and rhubarb crumble

Rhubarb Upside-Down Cake

The most viewed rhubarb recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine