I’ve got the best fresh rhubarb recipes. Rhubarb upside-down cake, rhubarb cobbler, rhubarb crunch or rhubarb crisp.
More homemade rhubarb dessert recipes below.
Rhubarb Recipes
All of these easy rhubarb recipes are excellent with my homemade vanilla ice cream or whipped cream.
RHUBARB COBBLER RECIPE
4 to 6 cups rhubarb,** diced
2 cups white sugar
juice of 1 orange
2 cups flour
4 tsp baking powder
6 TBS white sugar
3/4 tsp salt
1/3 cup shortening
1 egg
2/3 cup milk
Pour the sugar over rhubarb and sprinkle with orange juice. Let sit for 1 hour; stirring frequently.
PREHEAT oven to 350 degrees and grease a 9×13 inch pan.
Mix together 2 cups flour, baking powder, 6 TBS sugar and salt. Add shortening, egg, milk and mix together on medium speed and place in the bottom of the prepared baking pan.
Spread rhubarb/sugar mixture over the top.
Topping
1/2 cup butter, softened
1/2 cup white sugar
6 TBS flour
Mix the topping ingredients together and sprinkle over the rhubarb. Bake for 45 minutes.
**I have made this with an 4 cups of strawberries and 2 cups of rhubarb – it’s a favorite of mine.
RHUBARB UPSIDE DOWN CAKE
3 cups rhubarb, cut into 1 inch pieces
10 to 12 marshmallows, halved
1-3/4 cups white sugar, divided
1/2 cup shortening
2 eggs
1-3/4 cups sifted flour
1/4 tsp salt
1 TBS baking powder
1/2 cup milk
whipped cream
PREHEAT oven to 350 degrees.
Arrange rhubarb in bottom of a 10 inch cast iron skillet or a buttered baking dish. Cover with marshmallows and 3/4 cup of white sugar.
Cream 1 cup white sugar and shortening together until fluffy. Add eggs, one at a time, beating well after each addition.
Sift dry ingredients together and add alternately with milk to the creamed mixture. Pour over the rhubarb and bake for 45 minutes. Cool for 15 minutes and serve with whipped cream.
Note:
Serve these rhubarb recipe delights with homemade vanilla ice cream.
EASY RHUBARB FOOL RECIPE
1 cinnamon stick
3 whole cloves
one 2″ long strip lemon zest
2-1/4 lbs rhubarb, trimmed and cut into 1/2 inch pieces (8 cups)
1-1/4 cups white sugar
2 cups fat free (or regular) vanilla yogurt
1/2 cup whipping cream
Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag. Combine rhubarb, sugar and spice bag in a large saucepan and bring to a boil over medium-high heat.
Cook, stirring occasionally, until the mixture has the consistency of applesauce; 6 to 8 minutes. Discard the spice bag. Chill the rhubarb mixture for 1 hour.
Meanwhile, line a colander with cheesecloth and set it over a bowl. Spoon in yogurt and let it drain in the refrigerator until it measures 1-1/2 cups. This takes 45 minutes to 1 hour.
Place the drained yogurt in a medium bowl. Add the rhubarb mixture and fold lightly, leaving some swirls. Whip cream in a chilled bowl and swirl it into the fool. Spoon into individual dishes. Cover and refrigerate for at least 1 hour, or up to 6 hours.
Note: To reduce the calories and fat in this recipe, if desired, by reducing the sugar added and using a reduced fat whipping cream.
RHUBARB CRISP RECIPE
4 cups rhubarb, diced
1 TBS flour
1/2 cup sugar
1 TBS water
3/4 cup quick-cooking oatmeal
2/3 cup brown sugar, packed
1/4 tsp cinnamon
1/4 tsp salt
1/2 cup cold butter
PREHEAT oven to 350 degrees and grease a 8×8 inch baking dish.
Combine the first four ingredients together and place in the bottom of the prepared baking dish. Combine the next 4 ingredients in a mixing bowl; cut butter with fork until mixture is crumbly. Sprinkle over rhubarb and bake for 45 to 55 minutes. Serve warm with ice cream or whipped cream.
This rhubarb recipe does have a crunch to it and is along the same line as the rhubarb crisp. Enjoy.
RHUBARB CRUNCH
1 cup sifted flour
3/4 cup quick cooking oatmeal
1 cup brown sugar, packed
1/2 cup butter, melted
1 tsp cinnamon
4 cups rhubarb, diced
1 cup white sugar
2 TBS cornstarch
1 cup water
1 tsp homemade pure vanilla extract
PREHEAT oven to 350 degrees and grease a 9 inch baking pan.
Mix first five ingredients until crumbly; press half of the mixture into the baking pan and cover with diced rhubarb.
Combine remaining ingredients; cook until thick and clear. Pour cooked mixture over rhubarb and top with remaining crumbly mixture. Bake for 1 hour. Cool in baking pan and cut into squares and serve with whipped cream or ice cream.
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