36 Easy & Healthy Rhubarb Recipes to Enjoy with Your Family

Rhubarb’s tartness adds a unique flavor to both sweet and savory dishes, making it a favorite among home cooks. This collection of 36 recipes highlights the versatility of rhubarb, from refreshing desserts to hearty meals. No matter your cooking skill level, you’ll find something delicious to try!

Classic Rhubarb Pie with Flaky Crust

A quintessential dessert for any occasion, this Classic Rhubarb Pie boasts a perfectly flaky crust paired with a sweet-tart rhubarb filling. Its golden-brown crust is topped with decorative flourishes, making it as beautiful as it is delicious. The rhubarb filling is vibrant and perfectly balanced, offering a tart bite that’s mellowed by the sweet sugar, creating an irresistible combination.

  • Prep time: 20 minutes
  • Bake time: 45-50 minutes
  • Yield: Serves 8-10 people

Ingredients:

  • 4 cups fresh rhubarb, chopped
  • 1 1/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter, cut into small cubes
  • 1 tablespoon lemon juice
  • 1 package (14 oz) refrigerated pie crusts (or homemade crust)
  • 1 egg (for egg wash)
  • 1 tablespoon sugar (for sprinkling)

Directions:

  1. Preheat your oven to 400°F (200°C).
  2. Roll out one pie crust and fit it into a 9-inch pie dish. Set the other crust aside for the top.
  3. In a large bowl, mix together the rhubarb, sugar, flour, cinnamon, and lemon juice. Stir until the rhubarb is well coated.
  4. Pour the rhubarb mixture into the prepared pie crust. Dot the top with small cubes of butter.
  5. Roll out the second crust and place it over the rhubarb mixture. Crimp the edges to seal and cut a few slits in the top for ventilation.
  6. Brush the top crust with a beaten egg and sprinkle with sugar for a golden finish.
  7. Bake for 45-50 minutes or until the crust is golden and the filling is bubbly.
  8. Let the pie cool for at least 2 hours before serving to allow the filling to set. Enjoy!

Rhubarb-Strawberry Crisp with Oat Topping

This Rhubarb-Strawberry Crisp brings together the perfect balance of tart rhubarb and sweet strawberries, all topped with a deliciously crunchy oat topping. The oats, brown sugar, and butter meld together to create a golden crust that contrasts beautifully with the juicy fruit underneath. Topped with a scoop of vanilla ice cream, this dessert is a must-have for any occasion.

  • Prep time: 15 minutes
  • Bake time: 30-35 minutes
  • Yield: Serves 6-8 people

Ingredients:

  • 3 cups fresh rhubarb, chopped
  • 2 cups fresh strawberries, hulled and halved
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, cold and cut into cubes
  • Vanilla ice cream (optional)

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, and vanilla. Mix well and transfer the fruit mixture to a greased 9×9-inch baking dish.
  3. In another bowl, combine oats, flour, brown sugar, and cinnamon. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Sprinkle the oat topping evenly over the fruit mixture.
  5. Bake for 30-35 minutes, or until the topping is golden and the fruit is bubbling.
  6. Let cool slightly before serving. For extra indulgence, top with a scoop of vanilla ice cream. Enjoy!

Rhubarb Compote with Yogurt

This classic rhubarb pie combines a buttery, flaky crust with a sweet-tart rhubarb filling that’s both comforting and refreshing. The filling is just the right balance of tangy and sweet, with a delicate cinnamon hint that perfectly complements the rhubarb. Topped with a golden, decorative crust, this pie is a showstopper for any occasion, offering a taste of nostalgia with every bite.

  • Prep time: 10 minutes
  • Cook time: 15-20 minutes
  • Yield: Serves 4-6 people

Ingredients:

  • 2 cups fresh rhubarb, chopped
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Greek yogurt
  • 1/2 cup granola
  • Fresh rhubarb and bananas for garnish (optional)

Directions:

  1. In a medium saucepan, combine rhubarb, sugar, and water. Cook over medium heat for 10-15 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens into a compote.
  2. Remove from heat and stir in the vanilla extract. Let cool for a few minutes.
  3. Spoon a layer of Greek yogurt into serving glasses or bowls. Top with rhubarb compote and a sprinkle of granola.
  4. Garnish with fresh rhubarb or banana slices if desired. Serve immediately or refrigerate until ready to enjoy.

Savory Rhubarb Chutney for Meats

This savory rhubarb chutney is the perfect accompaniment for grilled meats, adding a burst of sweet and tangy flavor to every bite. The chutney’s vibrant color and slightly chunky texture make it visually appealing and irresistible. With the warming spices of ginger and cinnamon, it perfectly balances the rich, savory flavors of meats like pork, chicken, and lamb, enhancing each dish with a unique twist.

  • Prep time: 15 minutes
  • Cook time: 45-60 minutes
  • Yield: About 2 cups

Ingredients:

  • 4 cups rhubarb, chopped
  • 1 medium onion, finely chopped
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup raisins or currants
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Directions:

  1. Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  2. Stir in the rhubarb, brown sugar, vinegar, raisins, ginger, cinnamon, cloves, mustard seeds, and salt.
  3. Bring to a simmer and cook, stirring occasionally, for 45-60 minutes, until the rhubarb breaks down and the chutney thickens.
  4. Once the chutney has thickened to your liking, remove it from the heat and let it cool slightly.
  5. Spoon the chutney into sterilized jars and store in the refrigerator. It will keep for up to 2 weeks.
  6. Serve alongside grilled meats or as a topping for sandwiches. Enjoy!

Rhubarb Muffins with Almond Topping

These rhubarb muffins are a perfect mix of tangy fruit and crunchy almond topping. The tartness of the rhubarb beautifully contrasts with the sweetness of the muffin batter, while the slivered almonds add a delightful crunch and nutty flavor. Golden brown on the outside and soft on the inside, these muffins are an irresistible treat for breakfast or a midday snack.

  • Prep time: 15 minutes
  • Bake time: 25 minutes
  • Yield: 12 muffins

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups diced rhubarb
  • 1/4 cup sliced almonds (for topping)

Directions:

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  3. In another bowl, beat together the melted butter, eggs, vanilla extract, and milk until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced rhubarb.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  6. Sprinkle the sliced almonds over the tops of the muffins.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool on a wire rack before serving. Enjoy!

Tangy Rhubarb Sauce for Desserts

This tangy rhubarb sauce is the perfect topping for a variety of desserts, from cakes to ice cream. The natural tartness of rhubarb shines through, balanced with a touch of sweetness. Its bright color and bold flavor will add an irresistible twist to your favorite desserts, making them even more special.

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: 1 1/2 cups

Ingredients:

  • 3 cups fresh rhubarb, chopped
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional)

Directions:

  1. In a medium saucepan, combine the rhubarb, sugar, and water. Bring to a simmer over medium heat.
  2. Cook, stirring occasionally, for 10-15 minutes, until the rhubarb breaks down and the sauce thickens.
  3. Stir in the vanilla extract and lemon juice (if using).
  4. Remove from heat and let the sauce cool slightly before serving.
  5. Spoon the sauce over cakes, ice cream, yogurt, or pancakes. Enjoy!

Rhubarb and Ginger Jam

Tangy rhubarb meets the warmth of fresh ginger in this flavorful jam, creating a perfect balance of sweetness and spice. The smooth, glossy texture spreads easily over toast, but it’s also great with yogurt, cheese, or as a pastry filling. Vibrant and bold, the red hue of the jam hints at the bold flavors within, making it a standout treat for breakfast or afternoon snacks.

  • Prep time: 15 minutes
  • Cook time: 30-40 minutes
  • Yield: About 2 cups

Ingredients:

  • 4 cups rhubarb, chopped
  • 1 1/2 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 tablespoon fresh grated ginger (or 1 1/2 teaspoons ground ginger)
  • 1/4 cup water
  • 1/2 teaspoon pectin (optional for thicker jam)

Directions:

  1. In a large saucepan, combine the rhubarb, sugar, lemon juice, water, and ginger. Stir to mix.
  2. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook, stirring occasionally, for 30-40 minutes, until the rhubarb breaks down and the jam thickens.
  3. If you prefer a thicker jam, stir in pectin during the last 5 minutes of cooking and continue simmering.
  4. Once the jam reaches your desired consistency, remove from heat and let it cool slightly.
  5. Pour the jam into sterilized jars, seal, and let it cool to room temperature. Store in the refrigerator for up to 2-3 weeks.
  6. Serve on toast, pastries, or use as a topping for desserts.

Rhubarb and Custard Tart

Rhubarb’s tart bite blends beautifully with the smooth, velvety custard in this delicious tart. The golden, buttery crust adds the perfect crunch, while the bright red rhubarb pieces bring a refreshing pop of color. It’s a simple yet elegant dessert that never fails to impress, perfect for any occasion, from a casual afternoon to a festive gathering.

  • Prep time: 20 minutes
  • Bake time: 45-50 minutes
  • Yield: Serves 8-10 people

Ingredients:

  • 1 pre-baked tart crust (store-bought or homemade)
  • 3 cups rhubarb, chopped
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 tablespoons sugar (for topping)

Directions:

  1. Preheat your oven to 375°F (190°C).
  2. In a saucepan, cook the rhubarb with 1/2 cup sugar over medium heat for 5-7 minutes, until it softens and releases juice. Drain any excess liquid and set aside to cool slightly.
  3. In a mixing bowl, whisk together the eggs, cream, milk, and vanilla extract until smooth.
  4. Layer the rhubarb evenly in the pre-baked tart crust, then pour the custard mixture over the top.
  5. Bake for 45-50 minutes, or until the custard is set and lightly golden.
  6. Let the tart cool completely before serving. Sprinkle with sugar on top for a touch of sweetness.
  7. Serve chilled or at room temperature.

Rhubarb Chicken Stir-Fry

This Rhubarb Chicken Stir-Fry is a refreshing take on traditional stir-fry, with the tartness of rhubarb adding an unexpected twist to the savory chicken and veggies. The bright red rhubarb complements the tender chicken and crisp bell peppers, creating a dish that is as colorful as it is flavorful. Fresh spinach adds an earthy note, balancing the overall dish with its mild taste.

  • Prep time: 15 minutes
  • Cook time: 15-20 minutes
  • Yield: Serves 4

Ingredients:

  • 1 lb chicken breast, sliced thinly
  • 2 cups rhubarb, chopped into small pieces
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cups fresh spinach
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic, minced
  • 1 teaspoon fresh ginger, grated
  • Salt and pepper to taste

Directions:

  1. Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-7 minutes, until golden and cooked through. Remove the chicken and set aside.
  2. In the same pan, add the bell peppers, rhubarb, garlic, and ginger. Cook for 3-4 minutes, stirring occasionally, until the rhubarb softens but still retains some texture.
  3. In a small bowl, whisk together the soy sauce, honey, rice vinegar, salt, and pepper. Pour the sauce over the veggies and toss to combine.
  4. Add the cooked chicken back into the pan and stir until everything is evenly coated.
  5. Toss in the fresh spinach and cook for an additional minute, until the spinach wilts.
  6. Serve immediately over rice or noodles for a satisfying meal.

Rhubarb Sorbet for Refreshing Dessert

On a warm day, nothing beats the cooling effect of a vibrant rhubarb sorbet. The tartness of fresh rhubarb shines through in this frozen treat, perfectly balanced with just the right amount of sweetness. It’s light, refreshing, and bursting with flavor, making it an ideal way to cleanse the palate or end a summer meal. Topped with mint leaves, it looks as inviting as it tastes.

  • Prep time: 20 minutes
  • Chill time: 2-3 hours
  • Yield: Serves 4-6 people

Ingredients:

  • 4 cups rhubarb, chopped
  • 1 cup granulated sugar
  • 1 1/2 cups water
  • 1 tablespoon lemon juice
  • Fresh mint leaves for garnish (optional)

Directions:

  1. In a medium saucepan, combine the rhubarb, sugar, and water. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the rhubarb is soft.
  2. Remove from heat and let the mixture cool slightly.
  3. Puree the rhubarb mixture in a blender or food processor until smooth.
  4. Stir in the lemon juice, then chill the mixture in the refrigerator for at least 2 hours.
  5. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a sorbet consistency.
  6. Serve immediately, garnished with fresh mint leaves, or store in an airtight container in the freezer for later enjoyment.

Rhubarb and Apple Crumble

Warm and comforting, this rhubarb and apple crumble brings together the tartness of rhubarb and the sweetness of apples, topped with a crunchy oat crumble that adds just the right texture. The soft, juicy filling and golden-brown topping make every bite a perfect combination of flavors. Topped with a scoop of vanilla ice cream, it’s the ultimate dessert for cozy gatherings or a simple family meal.

  • Prep time: 15 minutes
  • Bake time: 35-40 minutes
  • Yield: Serves 6-8 people

Ingredients:

  • 2 cups rhubarb, chopped
  • 2 cups apples, peeled and chopped
  • 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup rolled oats
  • 1/4 cup cold butter, cubed
  • Vanilla ice cream (optional, for serving)

Directions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the rhubarb, apples, sugar, flour, and cinnamon. Stir to coat the fruit evenly and pour it into a greased 9×9-inch baking dish.
  3. In a separate bowl, combine the oats, flour, and butter. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Sprinkle the crumble topping evenly over the fruit mixture.
  5. Bake for 35-40 minutes, until the topping is golden and the fruit is bubbling.
  6. Serve warm with a scoop of vanilla ice cream, if desired. Enjoy!

Rhubarb Lemonade for a Summer Refreshment

A glass of rhubarb lemonade is the perfect way to quench your thirst on a hot summer day. The tartness of rhubarb adds a refreshing twist to the traditional lemonade, turning this drink into something extra special. Served chilled with slices of lemon and ice, it’s both visually stunning and incredibly refreshing.

  • Prep time: 10 minutes
  • Chill time: 1-2 hours
  • Yield: Serves 4-6 people

Ingredients:

  • 4 cups rhubarb, chopped
  • 1 cup granulated sugar
  • 5 cups water
  • 1/4 cup lemon juice (about 2 lemons)
  • Slices of lemon for garnish
  • Ice cubes

Directions:

  1. In a medium saucepan, combine the rhubarb and sugar with 2 cups of water. Bring to a boil and simmer for about 10-12 minutes, until the rhubarb breaks down.
  2. Remove from heat and let the mixture cool slightly, then strain the liquid to remove the rhubarb pulp.
  3. Stir the lemon juice into the rhubarb syrup, then add the remaining 3 cups of water to dilute.
  4. Chill the lemonade in the refrigerator for at least 1-2 hours.
  5. Serve in glasses over ice, garnished with lemon slices. Refresh and enjoy!

Spicy Rhubarb Salsa

Fresh cilantro brings a burst of herbaceous flavor, while a touch of chili adds a kick that complements the tanginess of the rhubarb. The salsa’s vibrant colors and bold taste make it the perfect topping for tacos or a crunchy dip for tortilla chips.

Prep time: 10 minutes
Chill time: 30 minutes
Yield: Serves 4-6 people

Ingredients:

  • 2 cups rhubarb, diced
  • 1 cup tomatoes, diced
  • 1 small red chili, minced (adjust to taste)
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

Directions:

  1. In a medium bowl, combine the diced rhubarb, tomatoes, minced chili, and garlic.
  2. Add the lime juice, cilantro, and a pinch of salt and pepper. Toss everything together gently.
  3. Let the salsa sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
  4. Serve with tacos, grilled meats, or tortilla chips for a refreshing snack. Enjoy!

Rhubarb and Mint Salad

A cool, refreshing rhubarb and mint salad is the perfect way to brighten up any meal. The crisp, tart rhubarb pairs wonderfully with the fresh, aromatic mint, creating a salad that’s both flavorful and invigorating. It’s a simple yet elegant dish that can be served as a side or even on its own for a light, satisfying bite.

Prep time: 10 minutes
Chill time: 10-15 minutes
Yield: Serves 4-6 people

Ingredients:

  • 2 cups rhubarb, diced
  • 1/4 cup fresh mint leaves, chopped
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • A pinch of salt

Directions:

  1. Chop the rhubarb into small cubes and place it in a mixing bowl.
  2. Sprinkle the sugar over the rhubarb and let it sit for a few minutes to soften slightly.
  3. Add the chopped mint leaves and lime juice. Toss gently to combine.
  4. Let the salad chill for 10-15 minutes before serving. Enjoy it on its own or as a topping for grilled meats.

Rhubarb and Coconut Smoothie

Packed with a tropical twist, this rhubarb and coconut smoothie is both refreshing and creamy. The tartness of the rhubarb is beautifully balanced by the smooth, rich coconut flavor, making it an indulgent yet healthy treat. It’s perfect for a morning boost or a cooling afternoon snack.

  • Prep time: 5 minutes
  • Yield: Serves 2-3 people

Ingredients:

  • 1 cup rhubarb, chopped
  • 1/2 cup coconut milk
  • 1/2 cup Greek yogurt
  • 1 tablespoon honey or maple syrup
  • 1/2 cup ice cubes
  • Mint leaves for garnish (optional)

Directions:

  1. Place the rhubarb, coconut milk, Greek yogurt, honey, and ice cubes in a blender.
  2. Blend until smooth and creamy.
  3. Pour into glasses and garnish with fresh mint leaves.
  4. Serve immediately for a refreshing, tropical treat!

Rhubarb Pancakes with Maple Syrup

Fluffy pancakes get a refreshing twist with the addition of vibrant rhubarb, creating a delightful contrast between sweetness and tartness. Topped with a generous drizzle of maple syrup, these pancakes offer the perfect balance of flavors for a comforting breakfast or brunch. The lightness of the pancakes, paired with the tangy rhubarb, makes each bite a joy to savor.

Prep time: 15 minutes
Cook time: 10-15 minutes
Yield: Serves 4-6 people

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 1/2 cups milk
  • 1 egg
  • 2 tablespoons melted butter
  • 1 cup rhubarb, diced
  • Maple syrup for drizzling

Directions:

  1. In a large bowl, whisk together the flour, baking powder, and sugar.
  2. In a separate bowl, mix the milk, egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  4. Fold in the diced rhubarb.
  5. Heat a griddle or skillet over medium heat and lightly grease with butter.
  6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
  7. Stack the pancakes on a plate and drizzle with maple syrup. Serve immediately and enjoy!

Rhubarb BBQ Sauce for Grilling

This vibrant rhubarb BBQ sauce adds a tangy twist to your favorite grilled meats. The sweetness of brown sugar blends beautifully with the tartness of fresh rhubarb, creating a unique and flavorful sauce. Perfect for summer barbecues, it brings out the best in ribs, chicken, or even grilled veggies. The bright color of the sauce is as inviting as its bold flavor.

Prep time: 10 minutes
Cook time: 30 minutes
Yield: About 2 cups

Ingredients:

  • 2 cups rhubarb, chopped
  • 1/2 cup brown sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup ketchup
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Directions:

  1. In a medium saucepan, combine the rhubarb, brown sugar, apple cider vinegar, ketchup, smoked paprika, and garlic powder.
  2. Bring to a boil over medium-high heat, then reduce the heat and simmer for 20-30 minutes, stirring occasionally, until the rhubarb breaks down and the sauce thickens.
  3. Use an immersion blender or regular blender to puree the sauce until smooth.
  4. Season with salt and pepper to taste.
  5. Let the sauce cool, then transfer to a jar or container.
  6. Serve over grilled meats like ribs, chicken, or vegetables.

Rhubarb Crêpes with Whipped Cream

Delicate crêpes are filled with tangy rhubarb and topped with a dollop of fresh whipped cream, making for an elegant dessert or breakfast treat. The rhubarb’s tartness is perfectly complemented by the sweetness of the cream, creating a delightful contrast that’s light and refreshing. These crêpes are a great way to enjoy rhubarb in a sophisticated way.

Prep time: 20 minutes
Cook time: 10 minutes
Yield: Serves 4

Ingredients:

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 1/4 cups milk
  • 2 tablespoons melted butter
  • 1 cup rhubarb, diced
  • 2 tablespoons sugar (for the rhubarb)
  • Whipped cream for topping

Directions:

  1. In a medium bowl, whisk together the flour, sugar, and vanilla extract.
  2. In another bowl, whisk the eggs, milk, and melted butter until well combined.
  3. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
  4. Let the batter sit for 10 minutes to rest.
  5. Meanwhile, in a small saucepan, cook the rhubarb with 2 tablespoons of sugar over medium heat for 5-7 minutes until soft and syrupy.
  6. Heat a nonstick skillet or crêpe pan over medium heat and lightly grease with butter. Pour a small amount of batter into the pan, swirling to cover the bottom. Cook for about 1-2 minutes, then flip and cook for another 1-2 minutes. Repeat with the remaining batter.
  7. Fill each crêpe with the cooked rhubarb and fold.
  8. Serve with whipped cream on top, and enjoy!

Rhubarb and Cheese Tart

A savory twist on traditional tarts, this rhubarb and cheese tart brings together the tangy punch of fresh rhubarb and the creamy richness of cheese. The golden, flaky crust provides the perfect base for the smooth filling, while the rhubarb adds a subtle tartness that balances the richness of the cheese. The vibrant colors and inviting aroma make this tart a stunning centerpiece for any occasion.

Prep time: 15 minutes
Cook time: 40 minutes
Yield: 8 servings

Ingredients:

  • 1 sheet buttery puff pastry or tart dough
  • 1 cup fresh rhubarb, diced
  • 1 1/2 cups cheese (cream cheese, goat cheese, or cheddar, depending on your preference)
  • 2 eggs
  • 1/4 cup heavy cream
  • 1 tablespoon sugar
  • Fresh herbs for garnish (optional)

Directions:

  1. Preheat the oven to 375°F (190°C).
  2. Roll out the pastry and line a tart pan, trimming the excess dough. Pre-bake the crust for 10 minutes until lightly golden.
  3. In a mixing bowl, combine the cheese, eggs, heavy cream, and sugar. Whisk until smooth.
  4. Fold the diced rhubarb into the cheese mixture.
  5. Pour the filling into the pre-baked crust and spread it evenly.
  6. Bake for 30 minutes, or until the filling is set and the crust is golden.
  7. Let the tart cool slightly, then garnish with fresh herbs. Serve warm or at room temperature for the best flavor.

Rhubarb Fritters with Powdered Sugar

These golden rhubarb fritters offer a perfect blend of crispy exterior and soft, pillowy interior. The tartness of the rhubarb contrasts beautifully with the sweet dough, creating a delectable treat that is both comforting and exciting. A dusting of powdered sugar adds a final touch of sweetness, making these fritters impossible to resist.

Prep time: 15 minutes
Cook time: 10 minutes
Yield: About 12 fritters

Ingredients:

  • 1 1/2 cups fresh rhubarb, diced
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Vegetable oil for frying
  • Powdered sugar for dusting

Directions:

  1. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  2. In another bowl, combine the milk, egg, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Gently fold in the diced rhubarb.
  5. Heat about 1 inch of oil in a large skillet over medium heat.
  6. Drop spoonfuls of the batter into the hot oil, frying for 2-3 minutes per side until golden brown and crispy.
  7. Remove the fritters from the oil and drain on paper towels.
  8. Dust the fritters generously with powdered sugar before serving. Serve warm and enjoy!

Rhubarb Bread Pudding with Vanilla Sauce

This rhubarb bread pudding is a perfect blend of sweet and tangy, with the rich, comforting texture of bread pudding and the bright flavor of rhubarb. Topped with a velvety vanilla sauce, this dessert is indulgent yet refreshing, making it a crowd-pleaser for any occasion. The rhubarb adds a tart contrast to the sweetness of the custard, creating a deliciously balanced treat.

Prep time: 20 minutes
Cook time: 45 minutes
Yield: 6-8 servings

Ingredients:

  • 4 cups stale bread, cubed
  • 1 1/2 cups fresh rhubarb, chopped
  • 2 cups milk
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

Vanilla Sauce:

  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch (optional for thicker sauce)

Directions:

  1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
  2. In a large bowl, mix the bread cubes and rhubarb.
  3. In another bowl, whisk together the milk, sugar, eggs, vanilla, cinnamon, and salt. Pour this mixture over the bread and rhubarb, pressing gently to ensure everything is soaked.
  4. Drizzle the melted butter over the top and bake for 40-45 minutes, or until the pudding is golden and set in the center.
  5. While the bread pudding bakes, prepare the vanilla sauce by heating the cream, milk, and sugar in a saucepan over medium heat. Stir occasionally until it comes to a simmer. If you prefer a thicker sauce, dissolve the cornstarch in a little cold milk and stir it in.
  6. Remove from heat and add vanilla extract.
  7. Serve the bread pudding warm with a generous pour of vanilla sauce. Enjoy the cozy flavors!

Rhubarb Rice Pudding

Tangy rhubarb combines beautifully with the creamy texture of rice pudding in this comforting dessert. Soft rice grains simmered in milk create a smooth base, while chunks of rhubarb provide bursts of vibrant color and a delightful tartness. A sprinkle of cinnamon adds warmth and depth, turning this dish into a cozy treat for any occasion.

Prep time: 10 minutes
Cook time: 30-40 minutes
Yield: 4-6 servings

Ingredients:

  • 1/2 cup rice (short-grain or arborio preferred)
  • 2 cups milk
  • 1/4 cup sugar
  • 1 cup rhubarb, diced
  • 1 tablespoon butter
  • 1/2 teaspoon cinnamon (for garnish)

Directions:

  1. In a medium saucepan, combine rice and milk. Bring to a simmer over medium heat, stirring occasionally. Cook for 25-30 minutes until the rice is tender and the mixture thickens.
  2. While the rice is cooking, prepare the rhubarb by placing it in a separate saucepan with a tablespoon of sugar. Cook over medium heat for about 5-7 minutes, until the rhubarb softens.
  3. Stir the cooked rhubarb into the rice pudding and mix gently.
  4. Once the pudding is fully cooked, remove it from the heat and stir in the butter.
  5. Spoon the pudding into bowls and top with a sprinkle of cinnamon. Serve warm or chilled.

Rhubarb Infused Vodka

This rhubarb infused vodka brings a refreshing, tart twist to your classic vodka experience. The vibrant pink hue and the subtle flavor of rhubarb make this infusion a unique spirit, perfect for crafting cocktails or sipping on its own. It’s an easy and fun DIY project that yields a drink with just the right balance of sweet and tangy flavors.

Prep time: 5 minutes
Infusion time: 7 days
Yield: 1 bottle

Ingredients:

  • 2 cups fresh rhubarb stalks, chopped
  • 2 cups vodka (your favorite brand)
  • 1 tablespoon sugar (optional, for sweetness)

Directions:

  1. Chop the rhubarb stalks into small pieces and place them in a clean jar.
  2. Pour the vodka over the rhubarb and add sugar if desired.
  3. Seal the jar tightly and store it in a cool, dark place for 5-7 days. Shake the jar gently every day to help infuse the flavors.
  4. After a week, strain the vodka through a fine mesh sieve or cheesecloth into a clean bottle.
  5. Enjoy your rhubarb-infused vodka on the rocks, mixed with tonic, or as the base for a refreshing cocktail.

Rhubarb and Blueberry Smoothie Bowl

This rhubarb and blueberry smoothie bowl is the perfect way to start your day. The creamy base made from rhubarb and yogurt is vibrant and refreshing, while the crunchy toppings, including fresh blueberries and colorful fruit slices, add texture and a burst of flavor. This smoothie bowl is not just a healthy breakfast, but a visually stunning dish that’s sure to brighten your morning.

Prep time: 10 minutes
Yield: 1 serving

Ingredients:

  • 1/2 cup rhubarb, chopped
  • 1/2 cup blueberries
  • 1/2 cup Greek yogurt (or plant-based yogurt)
  • 1/4 cup almond milk (or any milk of choice)
  • 1 tablespoon honey or maple syrup (optional)
  • Toppings: fresh blueberries, sliced bananas, granola, chia seeds, or any fruit of your choice

Directions:

  1. In a blender, combine the rhubarb, blueberries, yogurt, almond milk, and honey (if using). Blend until smooth.
  2. Pour the smoothie into a bowl and top with your favorite fruits, granola, and seeds.
  3. Serve immediately and enjoy a refreshing, nutrient-packed breakfast!

Rhubarb and Goat Cheese Flatbread

The tangy sweetness of rhubarb and the creamy richness of goat cheese come together in this simple yet flavorful flatbread. A crispy base is topped with roasted rhubarb, melting cheese, and a sprinkle of fresh herbs for a light, savory dish that’s perfect for any occasion. The vibrant red of the rhubarb contrasts beautifully with the creamy goat cheese, making this flatbread not just delicious, but visually appealing as well.

Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4 servings

Ingredients:

  • 1 flatbread base (store-bought or homemade)
  • 1 cup rhubarb, sliced into thin pieces
  • 3 ounces goat cheese, crumbled
  • 1 tablespoon olive oil
  • 1 teaspoon honey (optional)
  • Fresh thyme or basil for garnish
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400°F (200°C).
  2. Arrange the rhubarb slices on a baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper. Roast for 10-12 minutes until tender and slightly caramelized.
  3. While the rhubarb is roasting, prepare your flatbread base. Place it on a baking sheet and bake for 5-7 minutes, or until slightly crisped.
  4. Remove the flatbread from the oven, then spread the crumbled goat cheese evenly over the base.
  5. Once the rhubarb is done, remove it from the oven and scatter the pieces over the flatbread.
  6. Return the flatbread to the oven and bake for an additional 5 minutes, until the goat cheese softens and the flatbread is golden.
  7. Drizzle with a touch of honey (optional) and garnish with fresh thyme or basil. Slice and serve warm.

Rhubarb Salad Dressing

This rhubarb salad dressing brings a unique twist to your greens with its perfect balance of tart and sweet. The vibrant pink dressing adds both flavor and color, transforming any salad into something special. With a creamy texture and a light tang from the rhubarb, it’s the perfect accompaniment to fresh leafy greens and crunchy vegetables.

Prep time: 10 minutes
Yield: 1 cup (enough for 4 servings)

Ingredients:

  • 1/2 cup fresh rhubarb, chopped
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Directions:

  1. In a saucepan, cook the chopped rhubarb with 1/4 cup water over medium heat for about 5 minutes, until soft.
  2. Once the rhubarb has softened, blend it with the olive oil, vinegar, honey, and a pinch of salt and pepper until smooth.
  3. Taste and adjust seasoning if needed, adding more honey for sweetness or vinegar for extra tang.
  4. Pour the dressing into a jar or bottle and refrigerate for up to one week. Drizzle over your favorite salad for a refreshing flavor boost!

Rhubarb and Orange Muffins

These rhubarb and orange muffins combine tangy rhubarb and citrusy orange for a refreshing breakfast or snack. The muffins are light, fluffy, and bursting with flavor. Bits of rhubarb peek through the golden crumb, while the orange zest adds a fragrant brightness that balances the tartness. Perfect with a cup of tea or coffee!

Prep time: 15 minutes
Cook time: 20-25 minutes
Yield: 12 muffins

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 egg
  • 1/2 cup orange juice
  • Zest of 1 orange
  • 1 cup fresh rhubarb, chopped
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, cream the butter and egg together until smooth. Add the orange juice, orange zest, and vanilla extract, and mix until combined.
  4. Gradually fold in the dry ingredients, stirring just until combined. Gently fold in the rhubarb.
  5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool for a few minutes in the pan, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

Rhubarb Granita for a Cool Treat

Rhubarb granita offers a perfect combination of tartness and sweetness in a refreshing, icy dessert. Its vibrant pink color and light, flakey texture make it the ultimate cool treat for warm days. The delicate crystals of frozen rhubarb add a playful touch that’s both satisfying and beautiful.

Prep time: 10 minutes
Freeze time: 4 hours
Yield: 4 servings

Ingredients:

  • 4 cups fresh rhubarb, chopped
  • 1 cup sugar
  • 2 cups water
  • Fresh mint (for garnish, optional)

Directions:

  1. Combine rhubarb, sugar, and water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until the rhubarb is soft and breaks down.
  2. Remove from heat and let the mixture cool slightly. Puree the rhubarb mixture until smooth using an immersion blender or in a regular blender.
  3. Pour the rhubarb puree into a shallow baking dish and place it in the freezer. After 2 hours, use a fork to scrape the mixture and break up the ice crystals. Repeat this process every 30 minutes for the next 2 hours, until the granita is fully frozen and has a fluffy, icy texture.
  4. Serve in small bowls or cups, garnished with fresh mint if desired. Enjoy as a refreshing treat!

Rhubarb Infused Iced Tea

Rhubarb infused iced tea is a vibrant and flavorful drink that perfectly blends the tartness of rhubarb with the refreshing qualities of iced tea. This beverage is not only a feast for the eyes with its stunning red color but also a burst of flavor with each sip, thanks to the balance of rhubarb and citrus.

Prep time: 15 minutes
Infusion time: 2 hours
Yield: 4 servings

Ingredients:

  • 4 rhubarb stalks, chopped
  • 4 black tea bags
  • 1 lemon, thinly sliced
  • 1/4 cup honey or sugar (optional)
  • Fresh mint leaves (for garnish)
  • Ice cubes

Directions:

  1. In a small saucepan, simmer the chopped rhubarb with 2 cups of water for about 10 minutes, until the rhubarb is soft and has released its color.
  2. Remove from heat and strain out the solids, keeping the rhubarb-infused liquid.
  3. Brew the tea bags in 4 cups of hot water, then combine with the rhubarb infusion. Stir in honey or sugar to taste if desired, then let it cool.
  4. Chill the rhubarb tea mixture in the refrigerator for at least 2 hours.
  5. Serve over ice with lemon slices and fresh mint leaves for garnish. Refresh yourself with this delicious iced tea on a warm day!

Rhubarb Jam-Filled Cookies

These rhubarb jam-filled cookies are a delightful treat that balances the tanginess of rhubarb jam with a buttery, tender cookie base. The jam-filled center offers a burst of sweetness, making each bite a perfect combination of textures and flavors.

Prep time: 15 minutes
Bake time: 10 minutes
Yield: 20 cookies

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Rhubarb jam (or any preferred fruit jam)

Directions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, cream together the butter and powdered sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
  3. Gradually add the flour and salt, mixing until a soft dough forms.
  4. Roll out the dough on a lightly floured surface and cut it into circles using a cookie cutter. Place half of the cookies on the prepared baking sheet.
  5. Spoon a small amount of rhubarb jam into the center of each cookie, then top with the remaining dough circles. Gently press the edges to seal.
  6. Bake for 8-10 minutes, or until the edges of the cookies are golden. Let them cool slightly before dusting with powdered sugar. Enjoy!

Rhubarb and Raspberry Sorbet

Rhubarb and raspberry sorbet is a cool and vibrant treat that combines the tartness of rhubarb with the sweetness of fresh raspberries. The soft pink color and refreshing texture make it an ideal dessert for warm weather. Topped with a few fresh raspberries, this sorbet is as visually appealing as it is flavorful. Its smooth, icy consistency is the perfect way to beat the heat while enjoying a burst of fruity goodness.

Prep time: 10 minutes
Freeze time: 4 hours
Yield: 4 servings

Ingredients:

  • 2 cups rhubarb, chopped
  • 1 cup raspberries
  • 3/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 cup water

Directions:

  1. Combine the rhubarb, raspberries, sugar, and water in a saucepan. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes, until the rhubarb is tender.
  2. Use an immersion blender or a regular blender to puree the fruit mixture until smooth.
  3. Stir in the lemon juice, then cool the mixture to room temperature.
  4. Pour the mixture into a shallow container and freeze. Every 30 minutes, scrape the mixture with a fork until a fluffy, sorbet-like texture forms. Continue scraping every 30 minutes for about 2-3 hours.
  5. Serve in bowls with extra raspberries for garnish. Enjoy!

Rhubarb and Almond Tart

This Rhubarb and Almond Tart offers a perfect balance of tart rhubarb and nutty almond flavors. The visually striking red rhubarb filling contrasts beautifully with the golden, flaky crust. Topped with crunchy almonds, this tart is a delightful spring dessert that’s both elegant and satisfying. A scoop of vanilla ice cream or a dollop of whipped cream takes it to the next level.

Prep time: 20 minutes
Bake time: 40 minutes
Yield: 8 servings

Ingredients:

  • 1 sheet of store-bought or homemade tart crust
  • 3 cups rhubarb, chopped
  • 1/2 cup sugar
  • 1 teaspoon almond extract
  • 1/4 cup sliced almonds (for garnish)
  • 1 tablespoon butter (optional, for greasing the tart pan)

Directions:

  1. Preheat your oven to 375°F (190°C). Grease a tart pan with butter and line it with the tart crust.
  2. In a saucepan, cook the rhubarb and sugar over medium heat, stirring occasionally, until the rhubarb softens and breaks down, about 10 minutes.
  3. Remove from heat and stir in the almond extract. Let the mixture cool slightly.
  4. Pour the rhubarb mixture into the prepared tart crust, spreading it evenly.
  5. Bake for 35-40 minutes, until the crust is golden and the filling is set.
  6. Remove from the oven and sprinkle with sliced almonds. Let the tart cool before serving.
  7. Serve with whipped cream or vanilla ice cream if desired.

Rhubarb and Pecan Salad

This Rhubarb and Pecan Salad combines the tartness of rhubarb with the rich crunch of pecans for a delightful balance of flavors. The fresh spinach provides a vibrant base, while the golden vinaigrette adds a zesty finishing touch. This salad is perfect as a light lunch or a refreshing side dish for any meal. The bright colors and contrasting textures make it both visually and flavorfully satisfying.

Prep time: 15 minutes
Yield: 4 servings

Ingredients:

  • 2 cups fresh spinach
  • 1 cup rhubarb, thinly sliced
  • 1/2 cup pecans, toasted
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Directions:

  1. In a small pan, toast the pecans over medium heat for 3-4 minutes, stirring frequently to prevent burning. Set aside.
  2. In a small bowl, whisk together olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper to create the vinaigrette.
  3. In a large bowl, toss the spinach with the rhubarb slices and toasted pecans.
  4. Drizzle the vinaigrette over the salad and toss gently to combine.
  5. Serve immediately, garnished with extra pecans if desired.

Rhubarb Chia Pudding

Rhubarb chia pudding is a delicious and nutritious dessert that combines the tartness of rhubarb with the creamy, smooth texture of chia pudding. Topped with vibrant berries like strawberries, blueberries, and blackberries, this pudding offers a refreshing treat that’s perfect for breakfast or a snack. The layers of chia seeds and rhubarb come together to create a delightful balance of flavors, while the fresh fruit adds natural sweetness and a pop of color.

Prep time: 10 minutes
Chill time: 4 hours
Yield: 4 servings

Ingredients:

  • 1/2 cup chia seeds
  • 1 1/2 cups milk (dairy or plant-based)
  • 2 tablespoons honey or maple syrup (optional)
  • 2 cups rhubarb, chopped
  • 2 tablespoons sugar (or sweetener of choice)
  • Fresh berries (strawberries, blueberries, blackberries) for topping

Directions:

  1. In a bowl, combine the chia seeds and milk. Stir well and refrigerate for at least 4 hours, or overnight, until the chia seeds have absorbed the liquid and thickened.
  2. In a saucepan, combine the chopped rhubarb and sugar. Cook over medium heat for 10 minutes, stirring occasionally, until the rhubarb has softened and broken down. Let it cool.
  3. Once the chia pudding has thickened, layer it in serving glasses. Start with a layer of chia pudding, then add a layer of rhubarb compote. Repeat until the glasses are full.
  4. Top with fresh berries for a burst of color and sweetness.
  5. Serve immediately or refrigerate until ready to enjoy!

Rhubarb and Vanilla Bean Ice Cream

Rhubarb and vanilla bean ice cream is a perfect balance of tangy and sweet, combining the tartness of rhubarb with the smooth creaminess of vanilla. This refreshing dessert features chunks of rhubarb suspended in velvety ice cream, served in a crispy waffle cone for a delightful crunch. The rich vanilla bean flavor complements the tangy rhubarb beautifully, making each bite an indulgent treat.

Prep time: 15 minutes
Freeze time: 4 hours
Yield: 4 servings

Ingredients:

  • 2 cups fresh rhubarb, chopped
  • 1/2 cup sugar
  • 1 vanilla bean or 1 tablespoon vanilla extract
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar

Directions:

  1. In a saucepan, combine the chopped rhubarb and sugar. Cook over medium heat for about 10 minutes until the rhubarb is soft and has released its juices. Let it cool slightly.
  2. In a separate bowl, combine the heavy cream, milk, and sugar. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the mixture (or add vanilla extract). Stir until the sugar is dissolved.
  3. Puree the cooled rhubarb mixture and combine it with the cream mixture.
  4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  5. Once churned, transfer to an airtight container and freeze for at least 4 hours before serving.
  6. Serve in waffle cones or bowls, and enjoy the tangy, creamy goodness!

Rhubarb and Chocolate Cake

Rhubarb and Chocolate Cake is a surprising yet delicious combination of flavors. The rich, velvety chocolate cake layers are complemented by a tangy rhubarb filling, creating a perfect balance between sweetness and tartness. The creamy chocolate frosting on top ties it all together, making this cake not just a treat for the taste buds but also a feast for the eyes. The contrast between the dark chocolate and vibrant pink rhubarb makes it visually stunning, ideal for any gathering or cozy afternoon.

Prep time: 20 minutes
Bake time: 30 minutes
Yield: 8 servings

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh rhubarb, chopped
  • 1/4 cup sugar (for rhubarb filling)
  • 1/2 cup heavy cream
  • 1/4 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips

For the frosting:

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk. Mix until just combined.
  5. Pour the batter evenly into the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and cool completely on a wire rack.
  6. While the cakes cool, prepare the rhubarb filling. In a small saucepan, combine the chopped rhubarb and sugar. Cook over medium heat for 10 minutes, or until the rhubarb breaks down and becomes syrupy. Let it cool.
  7. For the frosting, beat the butter, powdered sugar, cocoa powder, heavy cream, and vanilla extract together until smooth and creamy.
  8. Once the cakes are completely cool, place one layer on a serving plate. Spread the rhubarb filling evenly on top, then place the second cake layer on top.
  9. Frost the top and sides of the cake with the chocolate frosting.
  10. For an extra touch, sprinkle chocolate chips on top and serve!

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