rhubarb recipes

A simple  shrub recipe using rhubarb or any other fruit. Delicious added to cocktails or sparkling water. An old way of preserving the essence and flavor of fruit!

Rhubarb Shrub Recipe 

fruit

sugar

vinegar (white

Mix the rhubarb and granulated sugar in a small bowl, cover with plastic wrap and place in the fridge for 4-5 days, stirring every 12 hours. Strain the liquid, pressing down hard on solids. Mix the rhubarb syrup with vinegar and pour into a lidded jar and refrigerate. You can use immediately, but after a week, their flavors will deepen, meld and harmonize. Add to cocktails or sparkling water.

I make this every spring and it is amazing.  Simple to make and the perfect way to preserve rhubarb from our garden.

Fantastic! I tucked a few rose geranium leaves into the rhubarb-sugar mix. Divine!

I’ve just tried this for the first time, have to be honest, when I added the vinegar I said out loud “I hope I haven’t just ruined this”! I need to thank you now though because it’s absolutely gorgeous. I can’t wait to make more and try different flavours. I don’t drink alcohol so it’s great to have another interesting, tasty option.

I've been making this constantly.  My husband and I put a little in a glass of sparkling water and call it a Rhuby Fizz. So delicious and refreshing!  Feels festive but without the alcohol. I've also discovered some delicious cocktails incorporating it.  It's a keeper!

Straining the juice from the fruit, to make my bottle of shrub, without pressing it I returned the fruit to the jar, added some ginger, covered it with gin then left it all to stand a further 4 or 5 days (shaking occasionally).  After draining, bottling and storing my flavoured gin ready to gift for Christmas, I used some of the fruit as a boozy desert.  The remainder was moved to a smaller jar with a 2% salt//water solution (with the intention of creating a fermented rhubarb).  Despite its soak in gin and addition of salt, the liquid tasted far too sweet to serve as a savoury dish, so I drained that off to make a lighter shrub, replaced the 2% solution and now have a fermented rhubarb to serve on my salads. So 1 fruit, 5 uses and no slaving over a hot stove :)

Maybe something like monk fruit sugar or another granulated sugar would work to macerate the fruit equally!

What cocktails do you recommend with this? It's so tangy and tasty!

Really simple and easy to follow recipe! I am pairing this with some lime sparkling water and it is super refreshing. I was going to add basil, but mine ended up going bad too quickly - next time!

Loved it!  Looking forward to trying cherries next!  We used the leftover sugary rhubarb for muffins and pancakes with coconut too!  So good!

<p>Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.</p>

Rhubarb crumble

rhubarb,

golden caster sugar

tbsp port (optional)

self-raising flour

butter, chilled

light brown muscovado sugar

chopped walnuts (optional)

<p>Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.</p>

<p>Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.</p>

<p>To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.</p>

<p>Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.</p>

<p>Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.</p>

<p>Serve piping hot with a big jug of thick vanilla custard. <em>Refer to the tip for a recipe.</em></p>

Rhubarb Peach Cobbler

all purpose flour, approximately 2 cups

lime zest

kosher salt,

unsalted butter,

lard,

water,

cornstarch

lime juice

Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside.

Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling.

In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice.

Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes.

Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving.

Outstanding! The lime and rhubarb add beautifully to the peaches but take nothing away. And a perfect dessert to follow up to a grilled meal.

I made this cobbler with just peaches since I didn't have any Rhutabar on hand, using a scale to weight the ingredients. Over all the peaches thickened well and the crust was flaky but this recipe needs more sugar in both the crust and the filling to balance out the tartness of the peaches. I will definetly be making this recipe again but with addition of a couple tablespoons of sugar.

Thank you Alton !!!   This is cobbler the way my grandma made it.  Five stars all the way.

This is the easiest, crustiest, most delicious cobbler recipe I've found (and not managed to mess up!  The crust could not have been easier.  My market didn't have rhubarb, so I substituted strawberries; you could definitely get creative with swapping zests and fruits.  Thanks to this recipe, I'm on a cobbler streak!

This is the bomb! The dough is the bomb and it's all in the dolloping the dough throughout the fruit mixture. I only used peaches because that's all I had. Also, I used all butter because I don't buy lard. I didn't have enough dough to cover the cobbler quite as nicely as in the picture, but it was still soooooo good. 

Excellent flavor! My only gripe would be with the recipe calling for bits of dough topping to be crumbled in the bottom of the dish, kinda made blah icky pasty tasting gooey lumps, which I happily ate around! Next time I'll just skip that step, I like my crust crusty... lol <br />And I may consider raspberries as a replacement for rhubarb when it runs out.

Very versatile recipe. I switched the AP flour for the same amount of Whole Wheat Pastry Flour and omitted the rhubarb since I didn't have any, I just added some more peaches. I also didn't have any lard so I just used all butter.My food processor wasn't big enough to make the topping so I used my fingers and a fork to mix it all together. I turned out beautifully and was delicious!

I have made this several times - definitely a great recipe when the rhubarb comes in.  When rhubarb not available, I have substituted blackberries and plums with success.  For sweeter substitutes (blueberries, strawberries, etc.), less sugar is usually required (tasting fruit before baking is always recommended).  And lard definitely improves flavor, but shortening will work in a pinch.

This was delicious and easy.  I made as written except that I used Crisco instead of lard.  Definitely a keeper.  It's really more like a deep dish pie than a traditional cobbler.  The lime adds a different but wonderful taste.  

I'd certainly make it again.  It's very flavorful and easier than it looks.<br /><br />As for not liking recipes that add ingredients by the pound, I guess you don't cook a lot of red meat, chicken, turkey, or fish?

Strawberry-Rhubarb Pie

all-purpose flour,

salt

milk

rhubarb

strawberries

all-purpose flour

cinnamon

vanilla extract

lemon

Make the crust. Combine the flour, salt and butter in a large bowl. Gently cut the butter into the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small peas. (The lighter the hand, the flakier the crust.) Slowly drizzle in 1/2 cup ice water and fold into the mixture with a fork until the dough comes together-you want to work the dough as little as possible. Add more water, 1 tablespoon at a time, if the dough is too dry. Turn the dough out onto a floured surface and divide into 2 balls. Form each into a disk, wrap in plastic and refrigerate at least 30 minutes. Meanwhile, trim the rhubarb and cut into 1/2-inch pieces. Hull the strawberries and slice. Combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl; toss.

Prepare the bottom crust. Preheat the oven to 425 degrees F. Roll out 1 disk of dough on a floured surface into a 12-inch round. Roll the dough onto the rolling pin, then carefully unroll it over a 9-inch pie plate. Gently press the dough into the plate with your fingers. Add the strawberry-rhubarb filling. Do not trim the overhanging dough.

Make the lattice. Roll out the remaining disk of dough into a 12-inch round. With an old-fashioned crimper, sharp knife or pizza cutter, cut into 1-inch-wide strips. Lay about half of the strips on the pie in one direction, about 1/2 inch apart. Fold back every other strip halfway. Lay a strip perpendicular to the first ones. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers.

Bake the pie. Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar. Put the pie on a baking sheet and place in the preheated oven. Bake 20 minutes, then reduce the oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbling, 50 more minutes. Let cool completely before slicing.

The pie was runny, so the next time I made this I cooked the rhubarb first, so it’s not crunchy and cooks down to release water. 

My entire family loved it! The filling was sweet and syrupy and the crust was buttery and flakey.

Ok, not great.  I skipped the crust recipe for my own- I prefer those made with a mix of butter and shortening for the best combo of flakiness and tenderness.  <div><br /></div><div>The filling is more than a little runny.  I would substitute 4 Tbsp. tapioca flour for the AP flour, and add some freshly grated orange zest.</div>

Great taste!  I added almost a 1/2 cup of cornstarch to the mix.  Came out perfect.  Also added a good sprinkle of sugar to the top crust just before <br />baking.  Thanks Nancy!

Pie was very tasty but it was also very runny.  Would be interested in how to make it less runny because I definitely want to make this again.... perhaps cornstarch?  There were 2 heaping tablespoons of flour in the filling... would adding more help?

Now that you&#x27;ve learned about preserving, cooking, and baking with rhubarb, make this flavorful rhubarb and ginger jam!

Rhubarb and Ginger Jam (Bonus Recipe)

ginger

lemon juice

Macerate: Clean and chop the rhubarb. Place in...

Macerate: Clean and chop the rhubarb. Place in a bowl, add sugar, both types of ginger and lemon juice. Cover with a towel and let stand for about 2 hours.

Preparations: Sterilize the jars, set aside, upside-down on...

Preparations: Sterilize the jars, set aside, upside-down on a clean kitchen towel. Place a saucer in the freezer; you will need it to see if the jam is set.

Cook: Pour the contents of the bowl in...

Cook: Pour the contents of the bowl in a large pot and bring to a boil while often stirring to help dissolve the sugar. Once the mixture comes to a full boil, continue cooking while stirring until the rhubarb is tender and the jam is set. It should take between 12 and 20 minutes, depending mainly on the size of the pot and the heat. The wider the pot, the faster the jam will set.

Check: Remove from the heat. Drop a few...

Check: Remove from the heat. Drop a few drops of the jam on the saucer you had in the freezer. Leave them for about 20-30 seconds, then push with your finger; the jam should wrinkle. If it doesn’t, cook it for about 2 more minutes than check again.

Store: Pour the jam into the sterilized jars...

Store: Pour the jam into the sterilized jars (jam funnel) and seal. Leave to cool entirely without moving.

Homemade jam doesn't have to be just a summer treat with this sweet-sharp seasonal recipe

Rhubarb & vanilla jam

vanilla pods

<p>Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.</p>

<p>Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam &ndash; if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)</p>

<p>Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.</p>

Great for a mid-winter dessert (or breakfast) this mixed fruit and berry crisp will remind you of warm summer afternoons.

Mixed Fruit and Berry Crisp

raspberries

fresh red gooseberries (or substitute with an additional cup raspberries)

cardamom

ginger pink peppercorns

flaky sea salt

Vanilla ice cream, pink peppercorns and rose petals,

baking powder

brown sugar

(8 tablespoons) unsalted butter, melted

Prepare and refrigerate crumb topping (recipe below), at least one hour in advance. Heat oven to 400?. Gently toss fruit to combine in a large mixing bowl. Mix together sugar, cardamom, ginger, salt, and flour in a small mixing bowl. Sprinkle sugar mixture over fruit and toss well until fruit is evenly coated. Add vanilla and toss. Transfer to a Le Creuset® 10-inch Skillet. Dot fruit with butter, and then sprinkle evenly with the chilled topping.

Place the pan on a rimmed baking sheet. Bake until topping starts to turn brown, about 15 minutes. Reduce heat to 375? and bake until juices bubble and thicken, about 25 minutes. Transfer to a wire rack to cool slightly. Serve crisp warm with vanilla ice cream, a pinch of ground pink peppercorns, and rose petals, if desired.

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.

Grandma's Strawberry-Rhubarb Pie

all-purpose flour, flour

cake flour (recommended: Soft As Silk)

butter-flavored shortening (recommended: Crisco)

salted butter

vinegar

water

red rhubarb, fresh

de-stemmed, washed and cut strawberries (in larger pieces)

sugar (1 1/4 cups for high altitude)

tapioca

lemon zest

butter,

egg white beaten

Grandma's Strawberry-Rhubarb Pie: Valarie Enters, Food Network Challenge

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

Fabulous pie, I made this yesterday with slightly less sugar and rhubarb I had saved from last season. I used regular Crisco and butter and would probably swap the ratio next time to increase butter taste. Crust was very flaky and good. I put it in the freezer briefly to make it easier to roll.

I love this pie! My eldest grandson can eat the entire pie by himself, and he requests this one often. So yummy!

This is quite possibly the best strawberry rhubarb pie I have ever made/had.  Note, this is also my favorite dessert and I am rather picky about it.  I followed this  recipe exactly but did a lattice crust with the large tubinado sugar crystals adhered with egg white wash.  YUM!

I made this recipe. I doubled the fruit and made it in a big casserole dish. I used cornstarch instead of Tapioca. It used most of the crust to cover the bottom. I then added the fruit and covered with the remaining crust. Then I made a crumble out of butter, brown sugar and flour, I sprinkled this across the top and baked as directed. Then I drizzled cream cheese frosting lightly across the top. Everyone raved that it was the best pie they had ever had!!

I made this pie today.  I am a diabetic so I had to alter the recipe, removing the 1 1/2 cups of sugar and replacing it with 1 1/2 cups of a sugar free alternative.  I used Xilatol.  It was really good, and with the exception of the sugar on the top crust, I reduced the carbs by a lot.

First time with rhubarb, simple and delicious! Will be a go to recipe.

Doubled this recipe by adding blueberries and blackberries to make 2 pies.<br />It was wonderful! I’ll be doing this again!

Rhubarb Upside Down Cake

Nonstick cooking spray,

honey

thyme leaves

vanilla bean paste

yellow cake mix

Whipped cream, lightly sweetened with vanilla bean paste,

Geoffrey Zakarian makes Rhubarb Upside-Down Cake, as seen on Food Network's The Kitchen

Preheat oven to 350 degrees F. Grease a 9-inch square baking pan with nonstick spray.

Combine the rhubarb, sugar, honey, lemon juice, thyme, cinnamon, ginger, salt and vanilla bean paste. Allow to sit at room temperature for about 1 hour.

Prepare the cake mix according to the box instructions. Place the rhubarb mixture into the bottom of the pan, reserving half of the juices and adding the other half to the pan. Spread rhubarb and juices evenly, then pour cake batter over the rhubarb.

Bake until golden, 50 minutes to 1 hour. Let cool at least 10 minutes, then invert onto a cutting board. Serve warm with the whipped cream and reserved rhubarb liquid.

This is certainly a tasty cake and a good way to use rhubarb.  However, I just could not see dumping it all into a 9” quare cake pan and so I used a bundt pan and boy am I glad I did!

Like Sunny said, the rhubarb mixture is delicious, and it'll be great with chicken or fish. Liquid released from rhubarb adds moisture to the cake. 

I was watching the kitchen and saw this recipe. I have very few good recipes for rhubarb. This is a definite keeper. My 94 year old mother was so impressed with your cake!!!! Thank you SOO much!

Thank God....I grow rhubarb and I crave new recipes.  Genius.  Adding thyme and vanilla.  Wow!

Rhubarb is a favorite, and I'm always looking for new ways of using it. Everyone loved this recipe!!!!  It will get made every season. Thank you for a delicious alternative to the crumble. And it looked beautiful!!!!<br />   

I used a spice cake instead of yellow.  It was great!  I would like more cinnamon in the topping.  I think a handful of raisins in the rhubarb mixture would taste great also.

Fixed this when it first aired and it was amazing!   So much so I went out and bought my own rhubarb plants.   Can't wait until I can use my own home grown rhubarb (takes two years to 'produce' usable rhubarb and I'm only on my first year) in the meantime, store bought is almost as good!      

I saw this on "THE KITCHEN" show and had to make it. We were just at the farmers market and bought a huge bundle of rhubarb and needless to say  I was just waiting for the right recipe! This was awesome, I have always loved Geoffrey's recipes and this one didn't disappoint!!  Wonderful, fluffy, moist cake and delicious rhubarb. The syrup was to die for.  I will top it with a scoop of french vanilla ice cream for dessert tonight.................thanks Geoffrey~!

Mexican Rhubarb Chocolate Chunk Brownies

rhubarb, strings removed,

New Mexico chile powder (not chili powder)

chocolate

unsalted butter (1 stick), room temperature

eggs, room temperature

dark rum

chocolate chips

walnuts

Shortening spray,

Guy makes a cool dessert, rhubarb chocolate chunk brownies. 

To make the rhubarb compote: In a small saucepan over medium heat, bring rhubarb, water and sugar to a boil. When sugar is dissolved, lower heat to a simmer and cook until rhubarb is soft, about 10 minutes. Remove from heat and cool slightly. Puree in a blender until smooth, if necessary. The rhubarb should break down to a smooth compote.

To make the brownie batter: In a medium bowl, sift together flour, baking powder, Chile powder, cinnamon and salt. Set aside. In a clean microwavable glass bowl, melt bittersweet and unsweetened chocolate together in the microwave at 50 percent power or in a double boiler. Set aside.

In a stand mixer, cream butter and sugar on medium speed. Add the eggs, 1 at a time, combining well. Add in the vanilla and rum. Stir the rhubarb into the chocolate mixture, then add to the batter. Mix until combined. Add the flour mixture and mix just until incorporated. Scrape down the sides with a rubber spatula and gently fold in the semisweet chocolate and walnuts. Do not over mix. Spray an 8 by 8 by 2-inch clear glass baking dish with shortening spray. Line bottom with parchment paper, then spray parchment. Pour batter into the prepared pan and smooth out top. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Remove from the oven and set aside to cool. Cut into squares and serve.

My family loves rhubarb but we barely tasted the flavor. Next time the rhubarb compote will be doubled but the rest of the recipe will remain.  Other wise a great rich brownie! 

This makes a great brownie. It has a nice flavor and is moist. I loved the end product and am happy to have a new way to use up our rhubarb! I may add more of the NM chili next time.<div><br /></div><div>I saw some posts wondering about the NM chili. You can get this in the Mexican aisle in the grocery store.</div>

I used all semi-sweet chocolate and cut down the sugar slightly. Wasn’t sure what to substitute for the New Mexico chile powder so I just left it out. The brownies still tasted fantastic! The rhubarb, chocolate, nuts, and cinnamon went so well together. Super moist brownies definitely.

OMG! So good! The tartness of the rhubarb went great with the dark chocolates. I couldn't find New Mexico chile powder, so I used a combo of Ancho and a little cayenne. Can't wait to make it again!

This is a fabulous recipe!  I made them for my husband's birthday last night and he said they are his new favorite brownie.  They are very moist and you get just a hint of the rhubarb.  I used ancho chile powder because that is what I had on hand.  

Great recipe.  It was very moist and rich.  Better day two after after sitting overnight.  

I found this recipe as I was looking for something different to use rhubarb with.  I love to cook, and was intrigued with the ingredients.  The brownies are super rich and chocolaty, with a gooey moistness from the rhubarb. The cinnamon and New Mexico chili powder give it a great subtle kick.  Very unique and very good!<br /><br />**I found the New Mexico chili powder in the produce dept. - in a small clear bag, hanging with the dried chilies.

If it weren't for the strange tartness that the rhubarb lends to these brownies, I'd give it 5 stars. I couldn't find New Mexico chili powder, so I used ancho chili powder as another reviewer suggested. It added just the right amount of heat and flavor. I wasn't crazy about the rhubarb with chocolate. Next time I think I'll try a blueberry compote instead. And these are the moistest brownies you'll ever eat. Definitely give them a try.

I had my doubts with the ingredient list, but this will sure to be one of the yearly recipes for rhubarb in my family!  I don't know what New Mexican Chile Powder is, but it looks like it might be ground green chiles?  I substituted some Ancho chile powder and it turned out fine.  I also had milk chocolate instead of unsweetened/semi-sweet, so I just cut the sugar down by 1/2 cup.  Great moist texture and interesting flavor.

I made these on a whim because we had so much rhubarb popping up in the backyard and we're always looking for the most delicious ways to put it to use.  Perfect balance of sweet/spicy.  I didn't have New Mexico chile powder and would love to know the best substitute...?<br />Thanks for the idea!

https://www.foodnetwork.com/videos/mexican-rhubarb-brownies-0136770

Fudgy, spicy and with a hint of heat, these aren't your mom's brownies.

Mexican Rhubarb Brownies

This easy Rhubarb cake is moist and delicious every time. Tart, garden-fresh rhubarb and a sweet sugary topping make this cake perfection. Great served cold as a snacking cake, or warm from the oven with a scoop of ice cream.&nbsp;

Easy Rhubarb Cake - a Delicious Summertime Treat

All-Purpose flour

tsp baking soda

tsp salt

butter

vanilla

white sugar

In small bowl, sift together flour, baking soda and salt. Set aside.

In larger bowl, by hand, cream together brown sugar and butter.

Add egg and continue to beat by hand until well-blended.

Stir in vanilla.

Now, ALTERNATE between adding the 1 cup of milk and the flour mixture that you'd set aside.

Add about a 1/4 of the milk and stir well. Then add about 1/4 of the flour mixture, and stir well.

Continue until all is added to the batter.

Stir in the chopped rhubarb.

Spoon into sprayed (or greased and floured) 9 x 13 baking dish or cake pan.

Sprinkle with white sugar/cinnamon topping.

Bake 40 minutes at 350º F. (or until knife comes out clean)

Shake pan from side to side to evenly distribute sugar topping if necessary.

Serve warm with a scoop of ice cream or whipped cream.

This baked treat is sweet and tart with fresh strawberries and rhubarb. An extra-thick buttery oats topping provides the perfect delicious contrast!

Top 19 rhubarb recipes recipes from across the web

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

Top Tags

Rhubarb Shrub Recipe

Rhubarb crumble

Rhubarb Peach Cobbler

Strawberry-Rhubarb Pie

Rhubarb and Ginger Jam (Bonus Recip...

Rhubarb & vanilla jam

Mixed Fruit and Berry Crisp

Grandma's Strawberry-Rhubarb Pie

Rhubarb Upside Down Cake

Mexican Rhubarb Chocolate Chunk Bro...

Easy Rhubarb Cake - a Delicious Sum...

Old-Fashioned Strawberry Rhubarb Cr...

Mini Strawberry Rhubarb Pavlovas

Strawberry Rhubarb Crumble

Rhubarb spritz cocktail

Strawberry Rhubarb Crisp

Rhubarb Simple Syrup

Strawberry Rhubarb Pie

Strawberry-Rhubarb Crumble

Top 19 rhubarb recipes recipes from across the web

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

Top Tags

Rhubarb Shrub Recipe

Rhubarb crumble

Rhubarb Peach Cobbler

Strawberry-Rhubarb Pie

Rhubarb and Ginger Jam (Bonus Recip...

Rhubarb & vanilla jam

Mixed Fruit and Berry Crisp

Grandma's Strawberry-Rhubarb Pie

Rhubarb Upside Down Cake

Mexican Rhubarb Chocolate Chunk Bro...

Easy Rhubarb Cake - a Delicious Sum...

Old-Fashioned Strawberry Rhubarb Cr...

Mini Strawberry Rhubarb Pavlovas

Strawberry Rhubarb Crumble

Rhubarb spritz cocktail

Strawberry Rhubarb Crisp

Rhubarb Simple Syrup

Strawberry Rhubarb Pie

Strawberry-Rhubarb Crumble

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