11 rhubarb recipes

10 Best Rhubarb Recipes To Try Before Summer

Tart and tangy rhubarb is easy to incorporate into wholesome baked goods. We’re sharing our best rhubarb recipes so you can enjoy the fresh taste of spring while you wait for summer fruit to arrive. 

11 best rhubarb recipes

A chilly spring in New Brunswick means that rhubarb season is just getting underway…

Here are a few tips for baking with rhubarb. Be sure to add your tips to the comments below.

Be sure to add your tips to the comments below!

Pick your favourite(s) from our list of 10 best rhubarb recipes below, including a unique Rhubarb Barbecue Sauce.

Our 10 Best Rhubarb Recipes

Rhubarb Cornbread


Roasted Rhubarb Cornbread Cake

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Easy Roasted Rhubarb Cornbread Cake is the ultimate summer treat. Naturally sweetened with molasses and honey or maple syrup.

  • Author: Crosby Molasses
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Cakes


  • 1 cup flour
  • ½ cup cornmeal (fine or medium)
  • 2 ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1/3 tsp. salt
  • ½ cup butter, softened
  • ¼ cup plus 3 Tbsp. sugar, divided
  • 1 egg yolk
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. honey or maple syrup
  • ¾ cup cold milk
  • 1 egg white
  • 46 stalks of rhubarb


  1. Preheat oven to 400 F. Line an 8″x 8″ pan with parchment paper or grease it well.*
  2. Line a baking sheet with parchment paper and lay the washed rhubarb on top. Sprinkle over 2 Tbsp. of sugar and bake for 5-10 minutes, until the rhubarb is tender.
  3. Remove and let cool.
  4. Reduce oven temperature to 375 F.
  5. In a medium bowl combine the flour, cornmeal, baking powder, baking soda and salt.
  6. In a large bowl beat the butter and gradually add the sugar. Beat in the egg yolk then the molasses and honey or maple syrup.
  7. Mix in the dry ingredients in three additions, alternating with the milk (beginning and ending with the flour mixture.)
  8. Beat the egg white to stiff peaks and fold into the batter.
  9. Scrape into prepared pan and lay the soft rhubarb on top of the batter. Sprinkle over remaining Tbsp. of sugar.
  10. Bake for 20-25 minutes, until golden and the top springs back when lightly touched. Serve warm or room temperature.



  • Calories: 194.5
  • Sugar: 17.4 g
  • Sodium: 214.9 mg
  • Fat: 11.6 g
  • Saturated Fat: 7 g
  • Carbohydrates: 21.9 g
  • Fiber: 0.5 g
  • Protein: 2 g
  • Cholesterol: 50.7 mg

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  • June 2, 2021

    Margrit Weber

    Made the Rhubarb juice today. So a great recipe. Taste great and goes fast. Did the double recipe

  • May 31, 2021

    Are there recipes for rhubarb leaves??? Can they be cooked like greens? This is my first with this plant. I had planted in my yard for the beauty of the red plant stem. A touch of color during early spring.

    • June 8, 2021

      Marie-Pierre Lessard

      Hi Ida,
      I found you a great article here that explains how to bake with rhubarb
      I’m sure your rhubarb is beautiful in your garden :)

    • June 9, 2021


      I thought rhubarb leaves were poisonous.

      • June 11, 2021

        Marie-Pierre Lessard

        Hello Ann,

        Rhubarb poisoning is rare and a person need to eat a lot of it’s leaves to be sick (about 5.7–11.7 pounds) of rhubarb leaves. You can find more information here

    • June 30, 2021


      Rhubarb leaves are poisonous. They can cause liver failure. Please do not eat them.

      • July 8, 2021

        Marie-Pierre Lessard

        Yes, rhubarb leaves can be toxic if consumed in sufficient amounts, but it is harmless if used in normal quantities. In our recipes, the leaves are not used, only the stalks.

    • July 8, 2021

      Irene Otteson

      Ida rhubarb leaves are poisonous. Do not eat them or compost them.

    • December 1, 2021

      Diane Cairns

      no you can not eat the leaves.

    • May 28, 2022

      Susan Quinn

      Rhubarb leaves are toxic! Throw them out.

    • June 10, 2022


      You might check, but I believe the tops are toxic to us.

    • July 19, 2022

      Kirk R

      Do not use the leaves for anything. They have toxic levels of oxalic acid. You will make yourself very sick.

    • June 16, 2023

      Julia Opie

      Rhubarb leaves are poisonous! Throw in the garbage, and do not compost.

    • June 17, 2023


      I realize this post is an old one but for those who are wondering the same thing, do not eat rhubarb leaves, they are poisonous.
      Other than adding them to your compost bin, the leaves are useful so check out this article:

  • May 29, 2021

    Joyce Robertson

    Love rhubard on toast!!

  • May 21, 2021


    How to freeze fresh rhubarb?….

    • June 8, 2021

      Marie-Pierre Lessard

      Hi Sani,

      This article might be useful.

  • May 19, 2021


    Rhubarb jelly is fabulous. The tang of the fruit offsets the sweetness nicely. Use your food process to grind the rhubarb and extract the juice.

    • June 4, 2021

      Marie-Pierre Lessard

      Thank you for your comments Beth!

  • June 9, 2018

    Carol Dohan

    have found by adding 1 teaspoon of Vanilla, you can cut back on the amount of Sugar called for in the recipe.

    • June 11, 2018

      Crosby Molasses

      Hi Carol, That’s a great suggestion and would work for all sorts of recipes. Thanks for sharing.

    • May 22, 2020

      Ruth McAllister

      Or almond extract works, too.

  • June 9, 2018


    Love your recipes

  • June 8, 2018


    Yum! I enjoy rhubarb.
    Pies, crisps, stewed (compote), cakes. YUM!

  • June 8, 2018

    Ann Wilks

    Oh, rhubarb, how I miss you. Oh, to taste you once again! So sad that we cannot grow you, or find you at the grocery store. Many things I had in Kansas can’t be found here on the Gulf Coast of Texas. Please give me some suggestions!

    • June 11, 2018

      Crosby Molasses

      Hi Ann, I can think of no replacement for rhubarb. All I can suggest is that you travel north during rhubarb season, bring back an armload and preserve it in jars to use as you please.

      • June 2, 2021

        Judit Maria Pavlovszky

        It’s also easy to freeze.

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