PrintTart 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.
A chilly spring in New Brunswick means that rhubarb season is just getting underway. In fact, I plan to buy my first armload of rhubarb tomorrow morning at our local farmers market. Much of it will go into the freezer for compote (stewed rhubarb) and crisps through the fall and winter but I have a few standard recipes that I like to make when the rhubarb is fresh.
Here are a few tips for baking with rhubarb. (Be sure to add your tips to the comments below.)
Rhubarb Muffins work best with fresh rhubarb and the firm stalks of fresh rhubarb hold their shape well for Rhubarb Upside-Down Cake , Rhubarb Cornbread Cake and Roasted Rhubarb Gingerbread.
Frozen rhubarb is very forgiving when you make compote and is a good companion for other fruit, including strawberries and apples. Frozen rhubarb works well in Rhubarb Crisp too since you don’t need to worry about the stalks holding their shape.
Pick your favourite(s) from our list of 11 best rhubarb recipes below, including a unique Rhubarb Barbecue Sauce.
Best Rhubarb Recipes
Rhubarb Compote with Molasses Kiss Yogurt
Strawberry Rhubarb Pudding Cake
Bonus recipes:
One more thing…
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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!
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.
Yum! I enjoy rhubarb.
Pies, crisps, stewed (compote), cakes. YUM!
Love your recipes
have found by adding 1 teaspoon of Vanilla, you can cut back on the amount of Sugar called for in the recipe.
Hi Carol, That’s a great suggestion and would work for all sorts of recipes. Thanks for sharing.