18 Simple Easy Rhubarb Recipes Delicious

Just when you thought rhubarb couldn’t get any more versatile, we’ve rounded up 18 simple and easy recipes that showcase this spring favorite in all its glory. From tangy desserts to refreshing drinks, these dishes are perfect for home cooks looking to add a little zest to their meals. Dive into our list and discover how rhubarb can transform your cooking with minimal effort and maximum flavor!

Easy Rhubarb Crumble

Just when you thought your summer couldn’t get any sweeter, here comes the Easy Rhubarb Crumble to prove you wrong. This dish is like a hug from your grandma, if your grandma was a sassy pastry chef who didn’t believe in measuring cups.

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9-inch baking dish.
2. In a large bowl, toss the chopped rhubarb with granulated sugar and vanilla extract until evenly coated.
3. Spread the rhubarb mixture evenly in the prepared baking dish.
4. In another bowl, combine the flour, oats, brown sugar, cinnamon, and salt.
5. Pour the melted butter over the dry ingredients and mix until crumbly.
6. Sprinkle the crumble mixture over the rhubarb in the baking dish, covering it completely.
7. Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling.
8. Let the crumble cool for at least 10 minutes before serving to allow the juices to thicken.

Voilà! You’ve just made a dessert that’s the perfect balance of tart and sweet, with a topping that’s crispy yet tender. Serve it warm with a scoop of vanilla ice cream for that ‘I might just eat the whole dish’ effect.

Simple Rhubarb Compote

Just when you thought rhubarb was only good for pie, here comes this Simple Rhubarb Compote to shake things up! It’s the perfect blend of tart and sweet, ready to jazz up your breakfast or dessert in minutes.

Ingredients

– 4 cups chopped rhubarb
– 1 cup granulated sugar
– 1/4 cup water
– 1 tbsp lemon juice
– 1/2 tsp vanilla extract

Instructions

1. In a medium saucepan, combine 4 cups chopped rhubarb, 1 cup granulated sugar, and 1/4 cup water over medium heat.
2. Stir the mixture gently until the sugar dissolves, about 3 minutes. Tip: Don’t rush the sugar dissolving; patience ensures a smooth compote.
3. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the rhubarb breaks down. Tip: Keep the heat low to prevent burning and sticking.
4. Remove the saucepan from the heat and stir in 1 tbsp lemon juice and 1/2 tsp vanilla extract. Tip: The lemon juice brightens the flavor, balancing the sweetness.
5. Let the compote cool for 10 minutes before serving or storing. This allows it to thicken slightly.
Mmm, this compote is a versatile superstar with a lusciously thick texture and a vibrant, tangy-sweet flavor. Try it swirled into yogurt, dolloped on pancakes, or even as a cheeky topping for vanilla ice cream.

Quick Rhubarb Muffins

Now, who knew that rhubarb could be the star of your morning muffin? These Quick Rhubarb Muffins are here to prove that this tart veggie (yes, it’s a veggie!) can play nice with sugar and spice, creating a breakfast treat that’s anything but ordinary.

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp salt
• 0.5 cup milk
• 0.25 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1.5 cups diced rhubarb
• 2 tbsp turbinado sugar (for topping)

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup granulated sugar, 2 tsp baking powder, and 0.5 tsp salt.
3. In another bowl, mix 0.5 cup milk, 0.25 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing leads to tough muffins.
5. Gently fold in 1.5 cups diced rhubarb into the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Sprinkle the tops with 2 tbsp turbinado sugar for a crunchy finish.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Absolutely delightful, these muffins boast a tender crumb with pockets of tangy rhubarb, all under a sparkling sugar crust. Serve them warm with a dab of butter or alongside your afternoon coffee for a pick-me-up that’s as cheerful as it is delicious.

Easy Rhubarb Pie

Unbelievably, rhubarb pie doesn’t have to be a kitchen nightmare—this easy version is here to prove just that, with a flaky crust and a tangy-sweet filling that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 2/3 cup butter, chilled and diced
• 4-6 tbsp ice water
• 4 cups rhubarb, chopped
• 1 1/2 cups sugar
• 1/4 cup cornstarch
• 1 tbsp butter
• 1 egg, beaten

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 2 cups all-purpose flour and 1 tsp salt.
3. Add 2/3 cup chilled, diced butter to the flour mixture. Use your fingers to blend until the mixture resembles coarse crumbs.
4. Gradually add 4-6 tbsp ice water, stirring until the dough comes together. Tip: The dough should be moist but not sticky.
5. Divide the dough in half, shape into balls, wrap in plastic, and chill for 30 minutes.
6. Roll out one dough ball on a floured surface to fit a 9-inch pie plate. Transfer the dough to the plate.
7. In another bowl, mix 4 cups chopped rhubarb, 1 1/2 cups sugar, and 1/4 cup cornstarch. Pour into the pie crust.
8. Dot the filling with 1 tbsp butter.
9. Roll out the second dough ball and place over the filling. Trim and crimp the edges to seal.
10. Brush the top crust with 1 beaten egg for a golden finish. Tip: Make a few slits in the top crust to allow steam to escape.
11. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet under the pie to catch any drips.

This pie emerges from the oven with a crust that’s golden and crisp, encasing a filling that’s the perfect balance of sweet and tart. Serve it warm with a scoop of vanilla ice cream for a dessert that’s downright irresistible.

Simple Rhubarb Jam

Just when you thought rhubarb was only good for pie, along comes this Simple Rhubarb Jam to shake up your breakfast routine. It’s the perfect blend of tart and sweet, with a vibe so fresh it’ll make your toast do a happy dance.

Ingredients

• 4 cups chopped rhubarb
• 2 cups granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice

Instructions

1. In a large pot, combine the chopped rhubarb, granulated sugar, and water. Stir to mix.
2. Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and simmer for 20 minutes, stirring frequently, until the rhubarb breaks down and the mixture thickens. Tip: If you prefer a smoother jam, use a potato masher to break down the rhubarb further.
4. Add the lemon juice and stir well to incorporate. Simmer for an additional 5 minutes. Tip: The lemon juice not only adds a bright flavor but also helps with the jam’s setting.
5. To test if the jam is ready, place a small amount on a chilled plate. If it wrinkles when pushed with a finger, it’s set. Tip: No plate? The jam should coat the back of a spoon without dripping off too quickly.
6. Remove the pot from the heat and let the jam cool slightly before transferring to clean jars.

This jam sets into a gloriously chunky spread with a vibrant pink hue that’s as cheerful as it is delicious. Try it swirled into yogurt or as a bold companion to sharp cheeses for a snack that’s anything but ordinary.

Quick Rhubarb Smoothie

Vibrant and vivacious, this Quick Rhubarb Smoothie is like a morning wake-up call you’ll actually want to answer. Packed with tangy rhubarb and a hint of sweetness, it’s the perfect blend of sass and sophistication to kickstart your day.

Ingredients

• 1 cup chopped rhubarb
• 1 banana, sliced
• 1/2 cup Greek yogurt
• 1 tbsp honey
• 1/2 cup almond milk
• 1/2 tsp vanilla extract
• 1 cup ice cubes

Instructions

1. Wash the rhubarb thoroughly under cold water to remove any dirt, then chop it into small pieces for easier blending.
2. Peel the banana and slice it into chunks to ensure a smooth consistency in your smoothie.
3. Add the chopped rhubarb, banana slices, Greek yogurt, honey, almond milk, and vanilla extract into a high-powered blender.
4. Blend on high speed for 30 seconds, then pause to scrape down the sides with a spatula to incorporate any unblended ingredients.
5. Add the ice cubes to the blender and continue blending on high for another 30 seconds or until the mixture is completely smooth and frosty.
6. Pour the smoothie into a tall glass and serve immediately for the best texture and flavor.

Enjoy the creamy texture and the perfect balance of tart and sweet flavors in every sip. For an extra fancy touch, garnish with a thin slice of rhubarb or a drizzle of honey on top.

Easy Rhubarb Cobbler

So, you’ve got rhubarb staring you down from the fridge, daring you to do something exciting with it? Fear not, because this Easy Rhubarb Cobbler is about to become your new best friend—sweet, tangy, and ridiculously simple to whip up.

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 1 tbsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Spread the chopped rhubarb evenly in the bottom of the prepared baking dish.
3. Sprinkle 1/2 cup of the granulated sugar over the rhubarb. Tip: This helps balance the rhubarb’s natural tartness.
4. In a medium bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt.
5. Stir in the milk, melted butter, and vanilla extract until just combined. Tip: Don’t overmix—a few lumps are perfectly fine.
6. Pour the batter over the rhubarb in the baking dish, spreading it gently to cover.
7. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely tent it with aluminum foil.

Marvel at your creation as the cobbler emerges from the oven, its golden crust giving way to a bubbling, ruby-red filling. Serve it warm with a scoop of vanilla ice cream for a dessert that’s equal parts comforting and show-stopping.

Simple Rhubarb Sauce

Craving something tangy and sweet to jazz up your breakfast or dessert? Look no further than this Simple Rhubarb Sauce, a vibrant concoction that’s as easy to make as it is delicious. With just a handful of ingredients and minimal effort, you’ll have a sauce that’s bursting with flavor and ready to elevate any dish from mundane to magnificent.

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, combine the chopped rhubarb, granulated sugar, and water.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to dissolve the sugar.
3. Once simmering, reduce the heat to low and let the mixture cook for 15 minutes, stirring every 5 minutes to prevent sticking. Tip: If the sauce seems too thick, add a tablespoon of water at a time until desired consistency is reached.
4. After 15 minutes, remove the saucepan from the heat and stir in the lemon juice. Tip: The lemon juice not only adds a bright flavor but also helps preserve the vibrant color of the rhubarb.
5. Let the sauce cool for 10 minutes before transferring it to a jar or container. Tip: For a smoother sauce, blend it with an immersion blender or in a regular blender until smooth.

Great for drizzling over pancakes, swirling into yogurt, or even as a topping for ice cream, this Simple Rhubarb Sauce is a versatile delight. Its perfect balance of tart and sweet, with a silky texture, makes it a must-try for any rhubarb enthusiast.

Quick Rhubarb Bread

Absolutely nothing beats the tangy punch of rhubarb in a sweet, moist loaf that’s as easy to make as it is to devour. Let’s dive into this Quick Rhubarb Bread that’ll have your taste buds dancing and your kitchen smelling like a bakery in no time.

Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup vegetable oil
• 1 egg
• 1/2 cup milk
• 1 tsp vanilla extract
• 1.5 cups diced rhubarb
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1/3 cup vegetable oil, 1 egg, 1/2 cup milk, and 1 tsp vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring just until blended.
5. Gently fold in 1.5 cups diced rhubarb and 1/2 cup chopped walnuts.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Look at that! You’ve just created a loaf that’s perfectly balanced between sweet and tart, with a delightful crunch from the walnuts. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for an extra indulgent treat.

Easy Rhubarb Tart

Ever had one of those days where you’re craving something sweet but don’t want to spend hours in the kitchen? This Easy Rhubarb Tart is your golden ticket to dessert heaven, no magic beans required.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 3 cups rhubarb, chopped into 1/2-inch pieces
• 3/4 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan.
2. In a large bowl, combine 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Tip: Keep your butter cold for a flakier crust.
3. Add 1/2 cup diced unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Press the dough evenly into the prepared tart pan, covering the bottom and sides. Chill in the refrigerator for 15 minutes.
5. In another bowl, mix 3 cups chopped rhubarb, 3/4 cup granulated sugar, 2 tbsp cornstarch, and 1 tsp vanilla extract until well combined. Tip: Let the filling sit for 10 minutes to draw out the juices.
6. Pour the rhubarb mixture into the chilled crust, spreading it evenly.
7. Brush the edges of the crust with beaten egg for a golden finish. Tip: Use a pastry brush for even application.
8. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly.
9. Allow the tart to cool on a wire rack for at least 30 minutes before serving.

Zesty and tangy with a buttery crust that crumbles just right, this tart is a showstopper. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Simple Rhubarb Chutney

Fancy a tangy twist to your meals? This Simple Rhubarb Chutney is here to jazz up your dishes with its vibrant flavor and easy-peasy preparation. Perfect for those who love a little zing without the fuss!

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1/2 cup apple cider vinegar
• 1/2 cup finely chopped onion
• 1 tbsp grated ginger
• 1 tsp mustard seeds
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine the rhubarb, sugar, apple cider vinegar, onion, ginger, mustard seeds, cinnamon, cloves, and salt.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Reduce the heat to low and simmer for 20 minutes, stirring occasionally, until the rhubarb is soft and the mixture has thickened. Tip: For a smoother chutney, mash the rhubarb lightly with a spoon during cooking.
4. Remove from heat and let cool for 10 minutes. Tip: The chutney will thicken further as it cools, so don’t worry if it seems a bit runny at this stage.
5. Transfer the chutney to a jar or container and refrigerate for at least 1 hour before serving. Tip: This chutney tastes even better the next day, as the flavors have more time to meld.

Yummy doesn’t even begin to cover it—this chutney is a burst of sweet, tangy, and spicy all in one. Slather it on sandwiches, dollop it on grilled meats, or even stir it into yogurt for a quick dip. The possibilities are as endless as they are delicious!

Quick Rhubarb Pancakes

Kickstart your morning with these Quick Rhubarb Pancakes that’ll have you flipping out (literally) over their tangy twist on a breakfast classic. Perfect for those who think rhubarb belongs in more than just pies, these fluffy delights are a game-changer for your brunch lineup.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup rhubarb, finely chopped

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, beat 3/4 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes—lumps are okay!
4. Gently fold in 1/2 cup finely chopped rhubarb.
5. Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
6. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat as needed to prevent burning.
8. Serve warm. Tip: For an extra zing, drizzle with honey or top with a dollop of Greek yogurt.

Golden and slightly crisp on the outside, these pancakes are a delightful contrast of textures with the soft, fluffy interior and the occasional bite of tart rhubarb. Serve them stacked high with a side of crispy bacon for a sweet and savory breakfast that’s anything but ordinary.

Easy Rhubarb Fool

Now, who said desserts can’t be both easy and elegant? This Easy Rhubarb Fool is here to prove the naysayers wrong, blending the tartness of rhubarb with the creaminess of whipped cream into a dessert that’s as fun to make as it is to eat. Let’s dive into this no-fuss, all-flavor treat that’ll have you fooling everyone into thinking you spent hours in the kitchen!

Ingredients

• 2 cups rhubarb, chopped
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. In a medium saucepan over medium heat, combine rhubarb, granulated sugar, and lemon juice. Cook for 10 minutes, stirring occasionally, until rhubarb is soft and mixture has thickened. Tip: The rhubarb should break down but still have some texture for the perfect fool consistency.
2. Remove from heat and let cool to room temperature, about 20 minutes. For faster cooling, spread the mixture on a plate.
3. In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form, about 3 minutes. Tip: Chill your bowl and beaters in the freezer for 10 minutes before whipping to ensure the cream whips up nicely.
4. Gently fold the cooled rhubarb mixture into the whipped cream until just combined, leaving streaks for a marbled effect. Tip: Don’t overmix to maintain those beautiful swirls.
5. Divide the mixture among serving glasses and refrigerate for at least 1 hour before serving.

Bright, creamy, and with just the right amount of tartness, this Easy Rhubarb Fool is a dreamy dessert that’s as versatile as it is delicious. Serve it with a sprinkle of crushed cookies on top for an added crunch, or enjoy it as is for a pure, unadulterated rhubarb experience.

Simple Rhubarb Sorbet

Fancy a dessert that’s as easy to make as it is to devour? Look no further than this Simple Rhubarb Sorbet, a tangy, sweet treat that’ll have you swooning with every spoonful. Perfect for those scorching summer days when only something cold and fruity will do!

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, combine 4 cups chopped rhubarb, 1 cup granulated sugar, and 1 cup water. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
2. Reduce heat to low and simmer for 10 minutes, or until the rhubarb is completely softened and the mixture has thickened slightly.
3. Remove from heat and stir in 1 tbsp lemon juice. Let the mixture cool to room temperature, about 30 minutes.
4. Once cooled, puree the mixture in a blender until smooth. For a silkier texture, strain the puree through a fine-mesh sieve to remove any fibrous bits.
5. Pour the puree into a shallow dish and freeze for 4 hours, stirring every hour to break up ice crystals and ensure a smooth sorbet.
6. After the final freeze, let the sorbet sit at room temperature for 5 minutes to soften slightly before scooping.

Yum! This sorbet boasts a vibrant pink hue and a perfect balance of tart and sweet. Serve it in chilled glasses with a sprig of mint for an extra touch of elegance, or pair it with vanilla ice cream for a decadent dessert duo.

Quick Rhubarb Crisp

Zesty and zippy, this Quick Rhubarb Crisp is your ticket to dessert paradise without the fuss. Perfect for when your sweet tooth strikes and patience is in short supply, this dish is a vibrant mix of tart and sweet that’ll have you coming back for seconds—guilt-free, because hey, it’s got fruit!

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. In a large bowl, toss the chopped rhubarb with granulated sugar until evenly coated. Spread this mixture into the bottom of the prepared baking dish.
3. In another bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt. Tip: For extra crunch, you can add a handful of chopped nuts to the topping mixture.
4. Pour the melted butter over the dry ingredients and mix until the mixture resembles coarse crumbs. Tip: If the mixture seems too dry, add a tablespoon more melted butter to help it clump together.
5. Sprinkle the topping evenly over the rhubarb mixture in the baking dish.
6. Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling around the edges. Tip: Place a baking sheet underneath the dish to catch any drips and save your oven from a sticky situation.

Absolutely divine when served warm with a scoop of vanilla ice cream, the contrast between the crispy, buttery topping and the soft, tangy rhubarb is a match made in dessert heaven. Try it for breakfast with a dollop of Greek yogurt for a cheeky start to your day.

Easy Rhubarb Cake

Delightfully tangy and irresistibly tender, this Easy Rhubarb Cake is your ticket to dessert heaven without the fuss. Perfect for those ‘I need cake now’ moments, it’s a foolproof recipe that promises to impress even the pickiest of eaters.

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp salt
• 0.5 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 0.5 cup milk
• 2 cups rhubarb, diced
• 1 tbsp granulated sugar (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, and 0.5 tsp salt. Set aside.
3. In a large bowl, beat 0.5 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
4. Beat in 1 large egg and 1 tsp vanilla extract until well combined.
5. Alternately add the flour mixture and 0.5 cup milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
6. Gently fold in 2 cups diced rhubarb. Tip: Coating the rhubarb in a little flour can prevent it from sinking to the bottom.
7. Pour the batter into the prepared pan and sprinkle 1 tbsp granulated sugar on top for a crispy crust.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 35 minutes to avoid overbaking.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Rhubarb’s sharpness mellows into a sweet, jammy layer beneath the cake’s golden, sugary top. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Simple Rhubarb Ice Cream

Get ready to tickle your taste buds with a dessert that’s as quirky as its main ingredient—rhubarb! This Simple Rhubarb Ice Cream is the perfect blend of tart and sweet, promising a creamy adventure that’ll make your summer days even brighter.

Ingredients

• 2 cups chopped rhubarb
• 1 cup granulated sugar
• 1 cup heavy cream
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. In a medium saucepan, combine 2 cups chopped rhubarb and 1 cup granulated sugar. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the sugar is dissolved, about 10 minutes.
2. Remove the saucepan from heat and let the rhubarb mixture cool to room temperature. Tip: Speeding up the cooling process by placing the saucepan in an ice bath ensures your ice cream base chills faster.
3. Once cooled, transfer the rhubarb mixture to a blender and puree until smooth. Tip: For a chunkier texture, pulse the mixture a few times instead of blending it completely.
4. In a large bowl, whisk together 1 cup heavy cream, 1 cup whole milk, 1 tsp vanilla extract, and 1/2 tsp salt until well combined.
5. Stir the pureed rhubarb into the cream mixture until fully incorporated. Tip: Taste the mixture now and adjust the sweetness if needed, but remember, flavors will intensify once frozen.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
7. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.

Kick back and savor the creamy, tangy delight of your homemade rhubarb ice cream. Serve it sandwiched between two cookies for an extra special treat, or simply enjoy it by the scoop—it’s irresistibly good either way!

Quick Rhubarb Bars

These Quick Rhubarb Bars are your ticket to dessert paradise without the fuss. Think of them as the love child of a pie and a cookie, ready in a flash to satisfy your sweet tooth cravings.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, chilled
• 2 cups rhubarb, diced
• 1/4 cup cornstarch
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. In a large bowl, mix 1 1/2 cups all-purpose flour and 1/2 cup granulated sugar.
3. Cut in 1/2 cup chilled unsalted butter until the mixture resembles coarse crumbs. Tip: Use a pastry cutter for even blending.
4. Press half of the crumb mixture into the bottom of the prepared pan.
5. In another bowl, toss 2 cups diced rhubarb with 1/4 cup cornstarch, 1/2 cup brown sugar, and 1 tsp vanilla extract.
6. Spread the rhubarb mixture over the crust in the pan.
7. Sprinkle the remaining crumb mixture over the rhubarb layer. Tip: For extra crunch, lightly press the topping before baking.
8. Bake for 45 minutes, or until the top is golden brown. Tip: Check at 40 minutes to prevent over-browning.
9. Let cool completely before cutting into bars.

Unbelievably easy, these bars boast a buttery crust with a tangy-sweet rhubarb filling that’s irresistibly juicy. Serve them warm with a scoop of vanilla ice cream for a dessert that’ll have everyone asking for seconds.

Summary

You’ve just discovered 18 simple, easy rhubarb recipes that promise delicious results every time. Whether you’re a seasoned baker or trying rhubarb for the first time, there’s something here for everyone. We’d love to hear which recipes become your favorites—leave a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy baking!