10 Rhubarb Recipes You Have to Try This Spring

Food Entertaining

February 11, 2020

The House Magazine

The snow is starting to melt in Wyoming and it has me daydreaming about spring. Spring is probably my favorite season – it’s inspiring and re-energizing. With all that in mind, I have started drafting a few rhubarb recipes to try out as soon as I can get my hands on the ingredient. For now, I thought I would share some my favorite rhubarb recipes you have to try this spring. This list of deliciousness combined with my daydreams of rhubarb remind me of how magical the spring season is.

My Favorite Rhubarb Recipes

I love this list rhubarb recipes for how beautiful they are, and for the way the rhubarb is treated as the the star of the show each time. When I work with seasonal ingredients, it’s always fun to create recipes that keep those flavors front and center. We only get to enjoy them for certain time during the year so why not highlight them in the best ways? It’s fun to read through these rhubarb recipes because of the different cooking techniques applied to this ruby red vegetable. It’s easy to end up with an abundance of seasonal ingredients – knowing how to use them in different ways prevents food waste in your kitchen.

Rhubarb Crisp

Let’s start with a classic rhubarb recipe – rhubarb crisp, created by Ginger with Spice. I love this crisp for a few reasons, but mostly because of the way Stine chose to highlight the rhubarb. The focus is on the main ingredient – which is how it should be when the ingredient is picked right from the garden! A little extra goodness comes from the raspberries paired with the rhubarb in this recipe.

An overhead shot of a raspberry crisp with a slice missing in a glass baking dish.
Photo courtesy of Ginger and Spice.

Strawberry Rhubarb Pie

I couldn’t list my favorite rhubarb recipes without including one with the classic combination of strawberry and rhubarb. Kate, of Wood and Spoon created a mouth watering classic crust for this strawberry rhubarb pie that provides the perfect base to hold that beautiful flavor combination. I can’t think of a better way to introduce spring into your kitchen.

An overhead shot of a strawberry pie with a lattice pie crust top and two pieces cut out of the pie plate.
Photo courtesy of Wood and Spoon.

Rhubarb Muffins

Who doesn’t love a crumble top on a muffin? And if these pretty little blackberry and rhubarb crumble muffins don’t put a smile on your face then you should go back to bed! Make a pan of these and it will last you the week. Head over to The College Housewife to thank Elizabeth for this lovely breakfast rhubarb recipe.

Close up shot of blackberry muffins with a crumble top sitting on a black cooling rack.
Photo courtesy of The College Housewife.

Rhubarb Crumble

Another amazing classic rhubarb recipe. But first, if you’re curious what rhubarb plants should look like, take a peak at the photos in Heidi’s gorgeous blog post on The Simple GreenHer garden is dreamy. Also this rhubarb crumble recipe is vegan, has only two tablespoon of cane sugar and uses plant based flours. So healthy, so good.

An overhead shot of a rhubarb crumble in a round glass baking dish.
Photo courtesy of The Simple Green.

Rhubarb Tart

This recipe is so much fun. The colors and the flavors scream spring! Lo actually fills you in on how she was able to get that pretty pink custard – and spoiler alert, it’s NOT food coloring. I am always up for naturally achieving pretty colors in the world of cooking and baking. But really the flavor combination in her lemon rhubarb curd tart is why this recipe made the list!

An overhead shot of several slices of custard tart with fresh lemon and fresh spirals of rhubarb as garnish.
Photo courtesy of Zestful Kitchen.

Rhubarb Cake

For all my gluten free readers, add this almond rhubarb cake to your list of “must-try” desserts. Try and tell me your eyes didn’t go big when you saw Daniela’s photo of this cake! But just because it’s pretty doesn’t mean it’s hard to to make. There are amazing, easy, step-by-step instructions included in her full recipe post.

Overhead shot of rhubarb cakes in small round baking pans with slices of brightly colored rhubarb on top.
Photo courtesy of Waves in the Kitchen.

Rhubarb Pavlova

I would really love to live in this photo. When I think of Spring, this scene is it! Poaching rhubarb is an amazing way to truly experience the flavor of rhubarb, so I couldn’t wait to include Kelly’s Cider Poached Rhubarb Pavlova recipe in this list. And would these mini pavlovas not impress your guests?

An overhead shot of pavalova garnished with poached rhubarb in a light blue bowl surrounded by stems of lilac.
Photo courtesy of Kelly Neil.

Rhubarb Bread

Another healthy rhubarb recipe is this Rhubarb Banana Bread from Kim’s Cravings. No refined sugar (something I have worked to eliminate from our pantry), and whole wheat flour bring this breakfast recipe together. Love it when an ingredient is introduced to a classic recipe like this one to give it a seasonal feeling.

Overhead shot of banana bread with three slices off of the loaf on a cooling rack.
Photo courtesy of Kim’s Cravings.

Rhubarb Friands

If you are planning a spring gathering, add these Rhubarb and Vanilla Friands to your list. Each guest would have their own mini cake with the beautiful pop of pinkish red rhubarb – can you picture it now? Having these little cakes on your table or on a cake stand would dress up your space all on their own! Don’t know what a friand is? Thanh gives a really good explanation in her post over at Eat, Little Bird.

Overhead shot of mini rhubarb friands in a baking sheet sprinkled with powdered sugar.
Photo courtesy of Eat, Little Bird.

Rhubarb Sorbet

I will end the list with a chilly treat brought to you by The House of Perez. I featured this recipe last spring season and couldn’t wait to share it with you guys. It’s made with zero refined sugar! The combination of the honey and the natural sugars from the fruit gives this rhubarb sorbet recipe just the right amount of sweet. Super simple and no churning required.

Single scoop of strawberry sorbet in a vintage jello mold garnished with a pansy flower and mint.