21 Delightful Rhubarb Dessert Recipes for Effortless Enjoyment

Oh, the joy of rhubarb season! Those vibrant pink stalks signal the arrival of spring and endless dessert possibilities. Whether you’re a seasoned baker or just dipping your toes into rhubarb recipes, we’ve gathered 21 delightful treats that are surprisingly simple to make. From classic crisps to elegant tarts, get ready to fall in love with this tangy-sweet ingredient all over again.

Rhubarb Crumble with Vanilla Custard

Crisp autumn afternoons always make me crave something warm and comforting from the oven, and this rhubarb crumble with vanilla custard is my absolute go-to. I first discovered this recipe when my neighbor gifted me an overwhelming bundle of rhubarb from her garden, and after a few experiments, this version became a family favorite that perfectly balances tart and sweet. There’s something so satisfying about the way the tangy rhubarb bubbles up through that buttery crumble topping, especially when served with homemade custard that’s rich with real vanilla bean flavor.

Ingredients

For the rhubarb filling:
– 6 cups fresh rhubarb, chopped into 1-inch pieces
– 1 cup granulated sugar
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract

For the crumble topping:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/2 cup cold unsalted butter, cubed
– 1/2 teaspoon cinnamon

For the vanilla custard:
– 2 cups whole milk
– 4 large egg yolks
– 1/3 cup granulated sugar
– 2 tablespoons cornstarch
– 1 vanilla bean, seeds scraped
– Pinch of salt

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter.
2. Combine the chopped rhubarb, 1 cup granulated sugar, 2 tablespoons cornstarch, and 1 teaspoon vanilla extract in a large bowl.
3. Toss the rhubarb mixture until every piece is evenly coated with the sugar and cornstarch.
4. Transfer the rhubarb mixture to the prepared baking dish, spreading it into an even layer.
5. In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon.
6. Add the cold cubed butter to the flour mixture and use your fingers to rub it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
7. Sprinkle the crumble topping evenly over the rhubarb mixture, covering it completely.
8. Bake for 35-45 minutes until the topping is golden brown and the rhubarb filling is bubbling around the edges.
9. While the crumble bakes, prepare the custard by heating 2 cups whole milk and the scraped vanilla bean seeds in a saucepan over medium heat until steaming but not boiling.
10. In a separate bowl, whisk together 4 egg yolks, 1/3 cup granulated sugar, 2 tablespoons cornstarch, and a pinch of salt until smooth and pale yellow.
11. Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
12. Pour the tempered egg mixture back into the saucepan with the remaining hot milk.
13. Cook the custard over medium-low heat, whisking constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
14. Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
15. Let the custard cool slightly while the crumble finishes baking.

Keep this dessert warm straight from the oven for the ultimate comfort experience, where the crisp topping gives way to tender, jammy rhubarb beneath. The vanilla custard adds a luxurious creaminess that mellows the fruit’s natural tartness, creating perfect harmony in every spoonful. I love serving it in individual ramekins for a more elegant presentation, or sometimes even spooning it over vanilla ice cream for an extra indulgent treat.

Easy Rhubarb and Strawberry Galette

Whenever I see rhubarb at the farmers’ market, I’m instantly transported back to my grandma’s kitchen, where she’d turn these tart stalks into the most magical desserts. This rustic galette is my modern twist on her classic pies—it’s forgiving, beautiful in its imperfection, and comes together faster than you can preheat the oven. I love how the sweet strawberries balance the rhubarb’s tang, creating a filling that’s both vibrant and comforting.

Ingredients

For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup cold unsalted butter, cubed
– 1/4 cup ice water
– 1/2 teaspoon granulated sugar
– 1/4 teaspoon salt

For the filling:
– 2 cups chopped rhubarb (1/2-inch pieces)
– 1 cup sliced strawberries
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon lemon juice

For assembly:
– 1 egg, beaten
– 1 tablespoon coarse sugar

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Combine 1 1/4 cups flour, 1/2 teaspoon sugar, and 1/4 teaspoon salt in a large bowl.
3. Add 1/2 cup cold cubed butter and use your fingers to work it into the flour until pea-sized crumbs form.
4. Gradually add 1/4 cup ice water, mixing until the dough just comes together.
5. Tip: Keep the butter cold—this creates flaky layers in your crust.
6. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
7. While the dough chills, combine 2 cups chopped rhubarb, 1 cup sliced strawberries, 1/4 cup sugar, 1 tablespoon cornstarch, and 1 teaspoon lemon juice in a medium bowl.
8. Roll the chilled dough into a 12-inch circle on a floured surface.
9. Transfer the dough to the prepared baking sheet.
10. Arrange the fruit mixture in the center, leaving a 2-inch border.
11. Fold the edges of the dough over the filling, pleating as you go.
12. Brush the crust with beaten egg and sprinkle with 1 tablespoon coarse sugar.
13. Tip: The egg wash gives the crust that beautiful golden shine and helps the sugar stick.
14. Bake for 35-40 minutes until the crust is golden brown and the filling is bubbly.
15. Tip: Place a baking sheet underneath to catch any juices—this prevents a messy oven.
16. Let the galette cool on the baking sheet for 15 minutes before slicing.

Just out of the oven, this galette delivers the perfect contrast between the crisp, buttery crust and the soft, jammy fruit filling. The rhubarb maintains just enough structure to provide a pleasant texture against the melting strawberries, while the coarse sugar adds delightful crunch to every bite. Serve it warm with a scoop of vanilla ice cream for that classic pairing, or try it with a dollop of lemon mascarpone to highlight the bright, tangy notes.

Simple Rhubarb Compote with Honey

Whenever I spot those vibrant pink stalks at the farmers’ market, I know it’s time to make my favorite simple rhubarb compote—it reminds me of my grandma’s kitchen and her belief that the best recipes are the ones you can whip up without overthinking.

Ingredients

For the compote:

• 4 cups fresh rhubarb, chopped into 1/2-inch pieces
• 1/2 cup honey
• 1/4 cup water
• 1 tablespoon lemon juice

Instructions

1. Combine 4 cups chopped rhubarb, 1/2 cup honey, 1/4 cup water, and 1 tablespoon lemon juice in a medium saucepan.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon.
3. Reduce the heat to low and cook for 15–18 minutes, stirring every 4–5 minutes to prevent sticking—the rhubarb should break down into a chunky sauce.
4. Check for doneness by pressing a piece of rhubarb against the side of the pan; it should mash easily with no firmness.
5. Remove the compote from the heat and let it cool in the pan for 10 minutes to thicken slightly.
6. Transfer the compote to a glass jar or bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.

Zesty and tangy, this compote balances sweet honey with rhubarb’s natural tartness, creating a spoonable texture that’s perfect swirled into yogurt or spooned over vanilla ice cream for a bright, comforting treat.

Rhubarb Delight No-Bake Cheesecake

Just yesterday, I was staring at the gorgeous pink stalks of rhubarb at my local farmers market, remembering how my grandmother always turned this tart vegetable into the most magical desserts. This no-bake cheesecake captures that same magic with zero oven time, perfect for those busy days when you still want something impressively homemade. I love how the vibrant rhubarb sauce cuts through the rich, creamy filling—it’s become my go-to spring celebration dessert.

Ingredients

For the crust

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the filling

• 16 ounces cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

For the rhubarb sauce

• 2 cups fresh rhubarb, chopped into ½-inch pieces
• ½ cup granulated sugar
• ¼ cup water
• 1 tablespoon lemon juice

Instructions

1. Combine 1 ½ cups graham cracker crumbs, 6 tablespoons melted butter, and 2 tablespoons granulated sugar in a medium bowl until the mixture resembles wet sand.
2. Firmly press the crust mixture into the bottom of a 9-inch springform pan using the bottom of a measuring cup to create an even layer.
3. Refrigerate the crust for 30 minutes to set while you prepare the filling.
4. Beat 16 ounces softened cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla extract in a large bowl using an electric mixer on medium speed for 2 minutes until completely smooth and no lumps remain.
5. Tip: Scrape down the sides of the bowl halfway through mixing to ensure all ingredients are fully incorporated.
6. Pour 1 cup heavy whipping cream into a separate chilled bowl and whip on high speed for 3-4 minutes until stiff peaks form.
7. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain, being careful not to deflate the air bubbles.
8. Spread the filling evenly over the chilled crust using an offset spatula.
9. Refrigerate the cheesecake for at least 4 hours, or until completely firm to the touch.
10. Combine 2 cups chopped rhubarb, ½ cup granulated sugar, ¼ cup water, and 1 tablespoon lemon juice in a saucepan over medium heat.
11. Cook the rhubarb mixture for 8-10 minutes, stirring frequently, until the rhubarb breaks down into a thick sauce and reaches 210°F on a candy thermometer.
12. Tip: The sauce is ready when it coats the back of a spoon without dripping immediately.
13. Remove the rhubarb sauce from heat and let it cool completely to room temperature, about 45 minutes.
14. Pour the cooled rhubarb sauce over the chilled cheesecake, spreading it evenly to the edges.
15. Tip: For cleaner slices, dip your knife in hot water and wipe it dry between each cut.
16. Refrigerate the finished cheesecake for another 30 minutes before serving to set the topping.

My favorite thing about this dessert is how the creamy, velvety cheesecake contrasts with the tangy, jewel-toned rhubarb topping that practically glows against the white filling. The graham cracker crust stays wonderfully crisp despite never touching the oven, providing that perfect textural counterpoint to the lush layers above. Serve it with extra fresh rhubarb slices for garnish or crumble some additional graham crackers over individual portions for added crunch.

Quick Rhubarb Crisp with Oats

During these busy autumn days when I’m juggling work deadlines and family activities, I find myself craving simple desserts that come together quickly but still feel special. This rhubarb crisp has become my go-to recipe when I want something comforting without spending hours in the kitchen – it’s the kind of dessert that makes my kitchen smell like my grandmother’s used to on Sunday afternoons.

Ingredients

For the rhubarb filling:
– 4 cups chopped fresh rhubarb (½-inch pieces)
– ½ cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon vanilla extract

For the oat topping:
– 1 cup old-fashioned oats
– ½ cup all-purpose flour
– ½ cup packed brown sugar
– ½ cup cold unsalted butter, cubed
– ½ teaspoon ground cinnamon
– ¼ teaspoon salt

Instructions

1. Preheat your oven to 375°F and grease an 8×8-inch baking dish with butter or cooking spray.
2. Combine the chopped rhubarb, granulated sugar, cornstarch, and vanilla extract in a medium bowl, tossing until the rhubarb pieces are evenly coated.
3. Transfer the rhubarb mixture to the prepared baking dish, spreading it into an even layer.
4. In a separate bowl, mix together the old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt until well combined.
5. Add the cold cubed butter to the oat mixture and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
6. Sprinkle the oat topping evenly over the rhubarb filling, covering it completely but not packing it down.
7. Place the baking dish in the preheated oven and bake for 35-40 minutes, until the filling is bubbly around the edges and the topping is golden brown.
8. Remove the crisp from the oven and let it cool on a wire rack for at least 20 minutes before serving.
9. Portion the warm crisp into bowls using a large spoon, being careful not to disturb the layered structure too much.

Perfectly balanced between tart and sweet, this crisp delivers that wonderful contrast of soft, jammy rhubarb beneath the crunchy oat topping that holds its texture beautifully. I love serving it still warm from the oven with a scoop of vanilla ice cream that melts into all the nooks and crannies, though it’s equally delicious the next day for breakfast with a dollop of Greek yogurt.

Rhubarb and Yogurt Parfait

Oh my goodness, if you’re looking for that perfect balance of tart and creamy with a satisfying crunch, this rhubarb and yogurt parfait is about to become your new breakfast obsession. I first started making these when my neighbor gifted me an overwhelming amount of rhubarb from her garden last spring, and now I find myself actually looking forward to early mornings just to enjoy this treat. There’s something so refreshing about starting the day with these vibrant layers that makes even Monday mornings feel special.

Ingredients

For the rhubarb compote:
– 2 cups chopped fresh rhubarb (¼-inch pieces)
– ½ cup granulated sugar
– ¼ cup water
– 1 teaspoon vanilla extract

For assembly:
– 2 cups plain Greek yogurt
– 1 cup granola
– Fresh mint leaves for garnish

Instructions

1. Combine the chopped rhubarb, granulated sugar, and water in a medium saucepan.
2. Cook over medium heat, stirring occasionally with a wooden spoon, for 8-10 minutes until the rhubarb breaks down into a chunky sauce.
3. Remove the saucepan from heat and stir in the vanilla extract. Tip: The compote will thicken as it cools, so don’t worry if it seems slightly thin at first.
4. Transfer the rhubarb compote to a bowl and refrigerate for at least 30 minutes until completely chilled.
5. Spoon 2 tablespoons of Greek yogurt into the bottom of each serving glass.
6. Layer 2 tablespoons of the chilled rhubarb compote over the yogurt.
7. Sprinkle 2 tablespoons of granola over the compote layer.
8. Repeat the layers once more, ending with a final sprinkle of granola on top. Tip: For clean layers, use the back of a spoon to gently spread each addition before adding the next ingredient.
9. Garnish each parfait with fresh mint leaves. Tip: Make these the night before—the granola will soften slightly but develops a wonderful cake-like texture that I actually prefer.

Every spoonful delivers this incredible contrast between the tangy yogurt, sweet-tart rhubarb, and crunchy granola that just wakes up your taste buds. I love how the vibrant pink compote peeks through the white layers, making these almost too pretty to eat—almost! For a fun twist, try serving these in clear mason jars for picnics, or layer them in wine glasses for a fancy brunch presentation that always impresses guests.

Effortless Rhubarb Tart with Almonds

Whenever I spot those gorgeous pink stalks at the farmers’ market, I know it’s time for my favorite spring ritual—this effortless rhubarb tart that always impresses with minimal fuss. I love how the almond filling creates this magical custard-like layer while baking, and honestly, it’s become my go-to dessert when I want something fancy-looking without spending hours in the kitchen.

Ingredients

For the crust:
– 1 sheet frozen puff pastry, thawed
– 1 tablespoon granulated sugar

For the filling:
– 2 cups fresh rhubarb, sliced into 1/2-inch pieces
– 1/2 cup sliced almonds
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 teaspoon almond extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet.
3. Use a knife to score a 1-inch border around the edges of the pastry without cutting all the way through.
4. Sprinkle 1 tablespoon of sugar evenly over the entire pastry surface.
5. Arrange the sliced rhubarb in a single layer within the scored border.
6. In a medium bowl, whisk together 1/2 cup sugar, 1/4 cup flour, and the sliced almonds.
7. Tip: For extra flavor, toast the almonds in a dry skillet for 3-4 minutes until fragrant before adding to the mixture.
8. In a separate small bowl, beat the egg with vanilla and almond extracts until well combined.
9. Pour the egg mixture into the dry ingredients and stir until a thick paste forms.
10. Spread the almond mixture evenly over the rhubarb, covering it completely.
11. Tip: If the mixture seems too thick, add 1 tablespoon of milk to make it easier to spread.
12. Bake for 25-30 minutes until the crust is golden brown and the filling is bubbly.
13. Tip: Rotate the baking sheet halfway through baking for even browning.
14. Remove from oven and let cool on the baking sheet for at least 15 minutes before slicing.

Vibrant and perfectly balanced, this tart delivers that wonderful contrast between the tender, tangy rhubarb and the sweet, nutty almond filling that almost caramelizes as it bakes. I love serving it slightly warm with a scoop of vanilla bean ice cream melting over the top, or for breakfast the next day with my morning coffee—it’s that versatile!

Rhubarb and Ginger Jam Bars

Kind of like a little hug from your grandma’s kitchen, these rhubarb and ginger jam bars have become my go-to treat when I want something sweet but not overly indulgent. I first made them last spring when my neighbor gifted me a massive bunch of rhubarb from her garden, and now I find myself craving that perfect balance of tart and spicy all year round.

Ingredients

For the Crust and Topping

– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 3/4 cup unsalted butter, cold and cubed
– 1 large egg

For the Rhubarb Ginger Filling

– 2 cups fresh rhubarb, chopped into 1/2-inch pieces
– 1/2 cup granulated sugar
– 2 tablespoons crystallized ginger, finely chopped
– 1 tablespoon lemon juice
– 1 teaspoon cornstarch

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang on two opposite sides for easy removal.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt until well combined.
3. Add 3/4 cup cold, cubed unsalted butter to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Crack 1 large egg into the mixture and stir with a fork until the dough begins to clump together but is still crumbly.
5. Press exactly two-thirds of the dough mixture firmly into the bottom of your prepared baking pan to create an even crust layer.
6. Bake the crust in your preheated 350°F oven for 15 minutes until lightly golden around the edges.
7. While the crust bakes, combine 2 cups chopped rhubarb, 1/2 cup granulated sugar, 2 tablespoons chopped crystallized ginger, 1 tablespoon lemon juice, and 1 teaspoon cornstarch in a medium saucepan.
8. Cook the rhubarb mixture over medium heat, stirring frequently, for 8-10 minutes until the rhubarb has broken down and the mixture has thickened to a jam-like consistency.
9. Remove the saucepan from heat and let the filling cool slightly while the crust finishes baking.
10. Spread the warm rhubarb ginger filling evenly over the partially baked crust, leaving a 1/4-inch border around the edges.
11. Crumble the remaining one-third of the dough mixture evenly over the rhubarb filling layer.
12. Return the pan to the 350°F oven and bake for 25-30 minutes until the topping is golden brown and the filling is bubbling at the edges.
13. Transfer the baking pan to a wire rack and let the bars cool completely in the pan for at least 2 hours before slicing.
14. Use the parchment paper overhang to lift the entire slab of bars out of the pan before cutting into 16 squares with a sharp knife.

Very much worth the patience of letting them cool completely, these bars deliver a delightful contrast between the buttery, sandy-textured crust and the vibrant, slightly chunky rhubarb filling with its warm ginger kick. I love serving them slightly warmed with a scoop of vanilla bean ice cream for dessert, or packing them in lunchboxes for a special afternoon treat that always earns compliments.

Easy Rhubarb Upside-Down Cake

Last spring, my neighbor gifted me an enormous bunch of rhubarb from her garden, and after making my usual pies and compotes, I decided to experiment with this upside-down cake. Let me tell you, it’s become my go-to dessert for potlucks because it looks impressive but comes together in minutes with ingredients I always have on hand.

Ingredients

For the rhubarb layer:
– 3 cups fresh rhubarb, chopped into 1/2-inch pieces
– 1/2 cup unsalted butter
– 3/4 cup light brown sugar

For the cake batter:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 2 large eggs
– 1/2 cup whole milk
– 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Melt 1/2 cup butter in the microwave for 45 seconds until completely liquid.
3. Pour the melted butter evenly across the bottom of the prepared cake pan.
4. Sprinkle 3/4 cup brown sugar over the melted butter in an even layer.
5. Arrange 3 cups of chopped rhubarb pieces in a single layer over the brown sugar.
6. In a medium bowl, whisk together 1 1/2 cups flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until well combined.
7. In a separate bowl, beat 2 eggs with 1/2 cup milk and 1 teaspoon vanilla extract until frothy.
8. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix or your cake will be tough.
9. Spoon the batter over the rhubarb layer and spread evenly with a spatula.
10. Bake at 350°F for 45-50 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for exactly 15 minutes—this allows the caramel to set but not harden completely.
12. Place a serving plate upside down over the cake pan and carefully flip everything over in one confident motion.
13. Gently lift the pan away to reveal the beautiful rhubarb pattern on top.

Getting that perfect flip is always satisfying, revealing the jewel-like rhubarb arranged in a stunning pattern. The cake itself stays incredibly moist thanks to the caramel soaking upward, while the rhubarb maintains just enough tartness to balance the sweetness. I love serving warm slices with a dollop of vanilla ice cream that melts into the warm caramel pockets.

Rhubarb Sorbet with Mint

Remember that time I bought way too much rhubarb at the farmers’ market? That’s how this refreshing sorbet was born—a perfect balance of tart and sweet with a surprising minty freshness that’ll make you forget all about boring old ice cream. I love making this on hot afternoons when my kitchen feels like a sauna, and the vibrant pink color always cheers me up instantly.

Ingredients

• For the rhubarb base:
  • 4 cups chopped fresh rhubarb (1-inch pieces)
  • 1 cup granulated sugar
  • 1 cup water
• For finishing:
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh mint leaves, tightly packed

Instructions

1. Combine rhubarb, sugar, and water in a medium saucepan over medium heat.
2. Bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon until sugar dissolves completely.
3. Reduce heat to low and cook for 15 minutes, until rhubarb breaks down into a soft pulp. (Tip: Don’t rush this step—slow cooking develops the rhubarb’s flavor fully.)
4. Remove saucepan from heat and stir in fresh mint leaves.
5. Let the mixture steep for 30 minutes to infuse the mint flavor into the rhubarb base.
6. Strain the mixture through a fine-mesh sieve into a bowl, pressing gently with the back of a spoon to extract all liquid.
7. Discard the solids and stir fresh lemon juice into the strained liquid.
8. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, until completely chilled to 40°F. (Tip: Chilling thoroughly ensures your sorbet freezes evenly in the ice cream maker.)
9. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions for 25-30 minutes, until it reaches a soft-serve consistency.
10. Transfer the sorbet to an airtight container and freeze for 4 hours, until firm. (Tip: Press plastic wrap directly onto the sorbet surface before sealing to prevent ice crystals.)

Just scoop this gorgeous pink sorbet into chilled glasses—the texture should be smooth and slightly crystalline, not icy. That bright rhubarb tang plays beautifully against the cooling mint, making it perfect for serving between courses as a palate cleanser or garnished with fresh mint sprigs for an elegant dessert.

Cinnamon Rhubarb Muffins

Aren’t those first crisp fall mornings just begging for something warm and spiced from the oven? I found myself with a beautiful bunch of rhubarb from the farmer’s market and decided to whip up a batch of these cozy muffins, a tradition in my kitchen whenever the weather starts to turn. They fill the house with the most incredible aroma, a surefire way to get everyone out of bed on a lazy weekend morning.

Ingredients

For the Muffin Batter

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup milk
• 1/2 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

For the Rhubarb Filling

• 1 1/2 cups fresh rhubarb, chopped into 1/2-inch pieces
• 1/4 cup granulated sugar
• 1 tbsp all-purpose flour

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 tsp of baking powder, 1/2 tsp of salt, and 1 tsp of ground cinnamon until thoroughly combined.
3. In a separate medium bowl, whisk the 1 cup of milk, 1/2 cup of vegetable oil, 1 large egg, and 1 tsp of vanilla extract until the mixture is smooth and uniform in color.
4. Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients.
5. Use a spatula to gently fold the mixture together until the flour is just moistened; a few lumps are perfectly fine and will prevent tough muffins.
6. In a small bowl, toss the 1 1/2 cups of chopped rhubarb with the 1/4 cup of granulated sugar and 1 tbsp of all-purpose flour until the rhubarb pieces are evenly coated.
7. Gently fold the coated rhubarb into the muffin batter until it is just distributed.
8. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
9. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Oh my goodness, the tender, cakey crumb of these muffins is the perfect contrast to the soft, tangy bursts of rhubarb. That warm cinnamon spice makes them feel like a hug in baked form. I love serving them slightly warm with a pat of melting butter, but they’re also fantastic crumbled over a bowl of vanilla ice cream for a simple, decadent dessert.

Basic Rhubarb and Apple Pie

Last fall, I found myself with an abundance of rhubarb from my neighbor’s garden and some perfectly tart apples from the farmer’s market, which inspired this comforting pie. There’s something so nostalgic about the sweet-tart combination that takes me right back to my grandmother’s kitchen, where the scent of baking fruit always filled the air. I’ve made this recipe countless times since, tweaking it until it became my go-to autumn dessert that never fails to impress.

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour
• 1 cup cold unsalted butter, cubed
• 1/4 cup ice water
• 1 tsp salt
• 1 tbsp granulated sugar

For the filling:

• 3 cups chopped rhubarb, 1-inch pieces
• 3 cups peeled and sliced apples, 1/4-inch thick
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 tsp ground cinnamon
• 1 tbsp lemon juice

For finishing:

• 1 egg, beaten
• 1 tbsp coarse sugar

Instructions

1. Combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 tbsp granulated sugar in a large bowl.
2. Cut 1 cup cold cubed butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
3. Add 1/4 cup ice water gradually, mixing just until the dough comes together.
4. Divide the dough into two equal discs, wrap in plastic, and refrigerate for 30 minutes.
5. Preheat your oven to 375°F and position a rack in the center.
6. In a separate bowl, toss 3 cups chopped rhubarb and 3 cups sliced apples with 1 tbsp lemon juice.
7. Add 3/4 cup granulated sugar, 1/4 cup all-purpose flour, and 1 tsp ground cinnamon to the fruit mixture, stirring until evenly coated.
8. Roll out one chilled dough disc to fit a 9-inch pie plate, transferring it carefully.
9. Pour the fruit filling into the bottom crust, spreading it evenly.
10. Roll out the second dough disc and place it over the filling, crimping the edges to seal.
11. Cut four 2-inch slits in the top crust for steam to escape.
12. Brush the entire top crust with 1 beaten egg using a pastry brush.
13. Sprinkle 1 tbsp coarse sugar evenly over the egg-washed crust.
14. Bake at 375°F for 45-50 minutes until the crust is golden brown and filling is bubbling through the slits.
15. Cool the pie on a wire rack for at least 2 hours before slicing.

This pie develops the most wonderful contrast between the tender, slightly tart fruit and the flaky, buttery crust that shatters with each bite. Try serving it warm with a sharp cheddar cheese slice on the side—the salty cheese against the sweet fruit creates an unforgettable flavor combination that will have everyone asking for seconds.

Rhubarb Fool with Whipped Cream

Kind of like that friend who shows up unexpectedly but ends up making your day better, rhubarb has a way of turning a simple dessert into something truly magical. I first fell for this rhubarb fool years ago at a spring potluck, and now I make it whenever those vibrant pink stalks appear at the farmers’ market—it’s become my go-to for using up any extra rhubarb from my garden too. There’s something so comforting about how the tart fruit and fluffy cream come together in this no-bake treat that feels both fancy and completely approachable.

Ingredients

– For the rhubarb compote:
– 1 pound fresh rhubarb, chopped into 1/2-inch pieces
– 3/4 cup granulated sugar
– 1/4 cup water
– 1 teaspoon vanilla extract
– For the whipped cream:
– 1 cup heavy cream, chilled
– 2 tablespoons powdered sugar

Instructions

1. Combine the chopped rhubarb, granulated sugar, and water in a medium saucepan.
2. Cook over medium heat, stirring occasionally, until the rhubarb breaks down completely and the mixture thickens to a jam-like consistency, about 10–12 minutes.
3. Remove the compote from the heat and stir in the vanilla extract.
4. Transfer the compote to a bowl and refrigerate until completely chilled, at least 1 hour. (Tip: Spread it in a thin layer on a plate to speed up cooling.)
5. Pour the chilled heavy cream into a large mixing bowl.
6. Use an electric mixer on medium-high speed to whip the cream until soft peaks form, about 2–3 minutes.
7. Add the powdered sugar and continue whipping until stiff peaks form, about 1 more minute. (Tip: Chill your bowl and beaters beforehand for faster, fluffier whipped cream.)
8. Gently fold the chilled rhubarb compote into the whipped cream until just swirled, leaving some streaks visible. (Tip: Don’t overmix—you want a marbled effect for the best texture.)
9. Divide the mixture evenly among 4 serving glasses.
10. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Nothing beats the contrast between the silky cream and the tangy, slightly chunky rhubarb compote that practically melts on your tongue. I love serving these in clear glasses to show off those beautiful pink swirls, and sometimes I’ll top them with a sprinkle of crushed ginger snaps for a little crunch—it’s the perfect balance of sweet, tart, and creamy that always feels like a celebration.

Rhubarb Ice Cream Sundaes

Baking with rhubarb always reminds me of my grandmother’s garden, where she’d let me pull the vibrant pink stalks each spring. I’ve transformed that nostalgic flavor into these stunning Rhubarb Ice Cream Sundaes that perfectly balance tart and sweet. Trust me, this dessert will become your new warm-weather obsession.

Ingredients

For the rhubarb compote:

– 2 cups chopped fresh rhubarb (¼-inch pieces)
– ½ cup granulated sugar
– 2 tablespoons water
– 1 teaspoon vanilla extract

For assembly:

– 1 pint vanilla bean ice cream
– ½ cup crushed shortbread cookies
– ¼ cup toasted sliced almonds
– Fresh mint leaves for garnish

Instructions

1. Combine the chopped rhubarb, sugar, and water in a medium saucepan over medium heat.
2. Cook the mixture for 8-10 minutes, stirring frequently with a wooden spoon until the rhubarb breaks down into a chunky sauce.
3. Remove the saucepan from heat and stir in the vanilla extract. (Tip: The compote will thicken as it cools, so don’t worry if it seems thin at first.)
4. Transfer the rhubarb compote to a bowl and refrigerate for at least 30 minutes until completely chilled.
5. Scoop 2 large scoops of vanilla bean ice cream into each serving bowl.
6. Spoon 3 tablespoons of the chilled rhubarb compote over the ice cream in each bowl.
7. Sprinkle 2 tablespoons of crushed shortbread cookies over the compote.
8. Top each sundae with 1 tablespoon of toasted sliced almonds. (Tip: Toasting the almonds brings out their nutty flavor – spread them on a baking sheet and bake at 350°F for 5-7 minutes until golden.)
9. Garnish each sundae with 2-3 fresh mint leaves.
10. Serve immediately with long spoons. (Tip: If making ahead, keep the compote and toppings separate until serving to maintain texture contrast.)

Our rhubarb ice cream sundaes deliver the most wonderful contrast between the creamy vanilla ice cream and the bright, tangy compote. The crunchy shortbread cookies add buttery richness while the toasted almonds provide satisfying texture. Honestly, I love serving these in clear glass bowls to show off the beautiful pink and white layers.

Classic Rhubarb Bread Pudding

Perfectly balancing tart and sweet, this rhubarb bread pudding takes me right back to my grandmother’s kitchen every spring. I always make it when rhubarb first appears at the farmers market, and the scent of cinnamon and baking bread fills my entire house. There’s something so comforting about transforming simple ingredients into this warm, custardy dessert that feels both nostalgic and special.

Ingredients

• For the bread base:
  • 6 cups cubed day-old French bread (1-inch pieces)
  • 2 cups chopped fresh rhubarb (½-inch pieces)
• For the custard:
  • 3 large eggs
  • 1½ cups whole milk
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
• For the topping:
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons turbinado sugar

Instructions

1. Preheat your oven to 350°F.
2. Grease an 8×8-inch baking dish with butter or cooking spray.
3. Spread 6 cups of cubed French bread evenly in the prepared baking dish.
4. Scatter 2 cups of chopped rhubarb evenly over the bread cubes.
5. In a medium bowl, whisk 3 large eggs until frothy and pale yellow.
6. Add 1½ cups whole milk, ½ cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and ¼ teaspoon salt to the eggs.
7. Whisk the custard mixture vigorously for 1 full minute until completely smooth and the sugar has dissolved.
8. Pour the custard mixture evenly over the bread and rhubarb in the baking dish.
9. Press down gently on the bread with a spatula to ensure all pieces are submerged in the custard.
10. Let the mixture sit undisturbed for 20 minutes to allow the bread to fully absorb the custard.
11. Drizzle 2 tablespoons of melted butter evenly over the top of the pudding.
12. Sprinkle 2 tablespoons of turbinado sugar evenly over the buttered surface.
13. Bake in the preheated oven for 45-50 minutes until the top is golden brown and the center springs back when lightly pressed.
14. Remove the bread pudding from the oven and let it cool on a wire rack for 15 minutes before serving.

Zesty rhubarb creates pockets of tangy brightness throughout the soft, custard-soaked bread, while the turbinado sugar topping adds a delightful crunch. I love serving this warm with a dollop of vanilla ice cream that melts into the crevices, or for breakfast the next day, straight from the fridge with my morning coffee.

Conclusion

Whether you’re a rhubarb enthusiast or new to this vibrant ingredient, these 21 delightful desserts offer something for every occasion and skill level. We hope this collection inspires you to bake something wonderful! Don’t forget to leave a comment sharing which recipe caught your eye, and pin your favorites to Pinterest so you can easily find them later. Happy baking!