10+ Rhubarb Recipes to Brighten Up Your Spring Kitchen

Rhubarb brings a tangy twist to the kitchen. Maybe you know it from desserts, but honestly, it works in all kinds of recipes if you’re up for a little adventure.

If you like playing with seasonal flavors, rhubarb’s got plenty of surprises.

Looking for something cozy or maybe a bit more refreshing? Rhubarb can do both.

Here are some easy recipes that show off just how much you can do with it. Most of these ideas are simple enough for a weeknight, but still taste like you put in extra effort.

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You’ll usually need rhubarb stalks, sugar, butter, flour, and maybe a splash of citrus juice for these recipes.

Cooking Instructions

1. Wash and chop the rhubarb.
2. Toss it with sugar and citrus juice if needed.
3. Mix dry stuff like flour, sugar, and butter for toppings or crusts.
4. Bake at about 375°F (190°C) until you see golden brown and bubbling.
5. Let things cool a bit before you dig in.

1) Classic Rhubarb Crisp with Oat Topping

This rhubarb crisp is about as classic as it gets. Tart rhubarb and a sweet, crunchy oat topping—what’s not to love?

Oats, brown sugar, and butter bake into a golden crust that’s hard to resist. Cinnamon in the filling brings a warm note, balancing out the tang.

Bake until the top is crisp and the filling bubbles up around the edges. It’s a cozy, homemade treat—dessert or snack, your call.

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1 cup rolled oats
• 3/4 cup brown sugar
• 1/2 cup flour
• 1/2 cup butter, melted

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix rhubarb, granulated sugar, 2 tablespoons flour, and cinnamon. Spread into a greased 9×9-inch dish.
3. Stir together oats, brown sugar, 1/2 cup flour, and melted butter. Sprinkle over the rhubarb.
4. Bake 40-45 minutes until the top is golden and the filling is bubbling.
5. Let it cool a bit before you serve.

2) Strawberry Rhubarb Crumble Bars

Strawberries and rhubarb together? It’s a classic combo. These crumble bars have a gooey, sweet-tart filling with a crunchy topping.

You’ll get a buttery crust and a fruit layer that holds together, so you don’t end up with a mess. The flavors feel just right—not too sweet, not too sour.

Grab some fresh strawberries and rhubarb, sugar, oats, and a few basics from your pantry. Even if you’re not much of a baker, you can totally pull these off.

Ingredients

• 2 1/2 cups strawberries, chopped
• 2 1/2 cups rhubarb, sliced
• 1/2 cup granulated sugar
• 1 cup old-fashioned oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1 tablespoon cornstarch

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix strawberries, rhubarb, sugar, and cornstarch. Set aside.
3. Stir oats, flour, and brown sugar in a bowl.
4. Add melted butter and mix until crumbly.
5. Press half the crumb mixture into a baking pan.
6. Spread fruit on top.
7. Sprinkle the rest of the crumble over the fruit.
8. Bake 40-45 minutes until golden brown.
9. Cool before slicing into bars.

You can get more details from Sally’s Baking Addiction.

3) Rhubarb Upside Down Cake

Rhubarb upside down cake is a fun twist on classic upside-down desserts. Sweetened rhubarb goes on the bottom of the pan, and as it bakes, it turns into a tangy, soft topping.

Pour the cake batter over the rhubarb and bake until it’s tender and moist. The combo of buttery cake and tart rhubarb just works.

If you want to play around, try adding cardamom or lemon zest. Some people like a streusel topping for a little crunch. Using a yellow cake mix keeps things simple.

Ingredients

• 2 cups diced rhubarb
• 1 cup sugar (for topping)
• 1 (15.25 oz) package moist yellow cake mix
• 1 cup water
• 3 large eggs
• 1/3 cup vegetable oil

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix rhubarb with sugar and spread in a greased 9-inch pan.
3. Prepare cake batter with mix, water, eggs, and oil.
4. Pour batter over the rhubarb.
5. Bake 40-45 minutes, until a toothpick comes out clean.
6. Cool a bit, then flip onto a plate to serve.

For the original recipe, check out this rhubarb upside down cake.

4) Rhubarb Pie with Flaky Crust

Few things beat a slice of rhubarb pie, especially when the crust is extra flaky. The buttery crust sets off the sharp, tangy filling perfectly.

You can use store-bought dough if you’re short on time, but homemade always wins for texture. Chop up the rhubarb, toss it with sugar and cornstarch, and pile it into the crust.

Cover with a lattice or full top, then bake at 375°F (190°C) for about 45 minutes. Let it cool so the filling sets—if you can wait that long.

Ingredients

• 2 discs of pie dough
• 6½ cups chopped rhubarb
• 1½ cups granulated sugar
• 3 tablespoons cornstarch
• ½ teaspoon salt

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mix rhubarb, sugar, cornstarch, and salt.
3. Roll out one dough disc and fit it into a pie plate.
4. Pour in the filling.
5. Cover with the second dough disc or make a lattice.
6. Trim, crimp edges, and cut vents if needed.
7. Bake 45 minutes until the crust is browned and the filling is bubbling.
8. Cool completely before slicing.

Find more tips in this Old-Fashioned Rhubarb Pie recipe.

5) Rhubarb Jam with Orange Zest

Try adding orange zest to your rhubarb jam for a bright, citrusy kick. It really perks up the flavor and adds a nice aroma.

Chop the rhubarb, mix with sugar and orange juice, and toss in some zest. Simmer everything until it thickens up.

Spoon the hot jam into jars, seal, and let cool. If you store it right, you’ll have homemade jam for weeks.

Ingredients

• 2 ½ pounds fresh rhubarb, chopped
• 2 cups white sugar
• ½ cup water
• ⅓ cup orange juice
• 2 teaspoons grated orange zest

Cooking Instructions

1. Combine rhubarb, sugar, water, orange juice, and zest in a big pot.
2. Cook over medium, stirring often, until the rhubarb breaks down and the jam thickens—about 20-25 minutes.
3. Pour hot jam into sterilized jars, leaving a little space at the top.
4. Seal jars and process in a water bath for 10 minutes (212°F / 100°C).
5. Let cool before storing.

6) Rhubarb BBQ Sauce for Grilled Meats

If you’re bored with regular BBQ sauce, rhubarb BBQ sauce is a game changer. It’s tangy, a little sweet, and works with chicken, pork, or ribs.

Just simmer rhubarb with spices, sugar, and vinegar until it thickens. Brush it on grilled meat or use as a dip.

It’s a simple way to give your cookout a fresh, zippy flavor.

Ingredients

• 2 cups diced rhubarb
• ½ cup ketchup
• ¼ cup brown sugar
• ½ cup water
• ½ cup diced onion
• 2 garlic cloves, minced
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper

Cooking Instructions

1. Heat olive oil in a pot over medium.
2. Sauté onion and garlic until soft.
3. Add rhubarb, water, ketchup, brown sugar, vinegar, salt, and pepper.
4. Bring to a boil, then simmer uncovered for 5-7 minutes until thick.
5. Cool a bit before using on grilled meats.

Check out Homemade Rhubarb Barbecue Sauce for more details.

7) Rhubarb and Ginger Syrup for Cocktails

Make a simple syrup with rhubarb and fresh ginger for a bright, spicy kick in your drinks. It’s great for cocktails, mocktails, or even iced tea.

Simmer chopped rhubarb, grated ginger, sugar, and water. Strain and store the syrup in the fridge.

This syrup’s pink color looks gorgeous in a glass. Try it with sparkling water, gin, vodka, or whatever you like.

Ingredients

• 4 cups chopped rhubarb
• 2-inch piece fresh ginger, grated
• 1 cup sugar
• 1 cup water

Cooking Instructions

1. Toss rhubarb, ginger, sugar, and water into a saucepan.

2. Bring everything to a boil over medium heat.

3. Drop the heat and let it simmer for about 20 minutes, until the rhubarb softens.

4. Strain the syrup with a fine sieve.

5. Let it cool, then pop it in the fridge.

8) Tangy Rhubarb Vinaigrette

You can whip up a bright, tangy rhubarb vinaigrette for your salads. Start by gently cooking chopped rhubarb until it softens—this brings out the tartness without making it too harsh.

Mix the cooked rhubarb with vinegar, a bit of honey or jam, and oil for balance. Toss in some grated onion or shallot if you’re feeling fancy; it adds a subtle depth.

This vinaigrette perks up green salads and roasted veggies. Store leftovers in the fridge—honestly, it’s a fresh way to use rhubarb outside of desserts, and it brings a nice zing to meals.

Ingredients

• 1/2 cup chopped rhubarb
• 2 tablespoons vinegar (white balsamic or red vinegar)
• 2 tablespoons honey or rhubarb jam
• 1/3 cup olive or avocado oil
• 1/2 teaspoon grated onion or minced shallot
• Pinch of salt

Cooking Instructions

1. Simmer rhubarb in a saucepan for 3–5 minutes, just until soft.

2. Let it cool a bit, then blend with vinegar, honey or jam, oil, onion, and salt.

3. Taste it—adjust the seasoning if you need to.

4. Use right away, or stash it in the fridge in a sealed container.

See more details about rhubarb vinaigrette here.

9) Rhubarb Muffins with Almond Streusel

Rhubarb muffins with almond streusel are such a treat—great for breakfast or whenever you need a snack. The rhubarb brings a tangy bite that goes perfectly with the sweet, crunchy almond topping.

Sour cream and brown sugar keep these muffins nice and moist. That almond streusel? It adds a fun texture and keeps the inside tender.

A bit of lemon zest brightens up the flavor, making each bite feel fresh. The recipe’s pretty simple, too—not much fuss.

Ingredients

• 1 cup chopped rhubarb
• 1 ½ cups flour
• ½ cup sugar
• 2 tbsp brown sugar
• ½ cup sour cream
• 1 large egg
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp lemon zest
• ½ cup almond flour
• ¼ cup sliced almonds
• 3 tbsp butter (cold)

Cooking Instructions

1. Preheat oven to 375°F (190°C).

2. Mix flour, sugar, baking soda, salt, and lemon zest in a bowl.

3. In another bowl, whisk sour cream and egg together.

4. Fold the wet ingredients into the dry, then add rhubarb.

5. For the streusel, mix almond flour, brown sugar, sliced almonds, and cold butter.

6. Spoon batter into muffin tins, then sprinkle the streusel on top.

7. Bake for 20-25 minutes, until golden and a toothpick comes out clean.

10) Rhubarb Custard Tart

This tart is all about the balance—tart rhubarb and smooth custard together. The crisp crust holds a creamy vanilla custard, topped with tender, spiced rhubarb pieces.

It’s a simple dessert, but it looks gorgeous and always tastes fresh. Spring is the best time for this, when rhubarb is everywhere.

Make your own crust or grab a store-bought one if you’re in a rush. Baking it slowly helps the custard set just right.

You can find a detailed rhubarb custard tart recipe if you want to give it a shot.

Ingredients

• 1 9-inch tart crust (pre-made or homemade)
• 1 1/2 cups rhubarb, chopped
• 3/4 cup sugar
• 1 1/2 cups milk
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. Blind bake the tart crust for about 10 minutes.

3. Toss the rhubarb with 1/4 cup of sugar. Set it aside for now.

4. In a bowl, whisk together the eggs, cornstarch, the rest of the sugar, milk, and vanilla. Make sure it looks nice and smooth—don’t stress if it’s not perfect.

5. Pour the custard mixture into the crust. Arrange the rhubarb on top however you like.

6. Bake for 35 to 40 minutes. The custard should be set but still have a little wobble in the center.

7. Let it cool down before you slice and serve.