Rhubarb has been one of my favorites for ages when it comes to baking. These red and green stalks are just great for all kinds of bakes. The flavor of rhubarb isn’t necessarily something everybody likes, but I really love this sweet and sour combination. With this little “Best of Rhubarb” list I would like to show you all the things you can do with this veggie – besides a simple rhubarb compote and rhubarb cakes there is a lot more deliciousness waiting for you! ;)
Let’s start with a classic recipe: Rhubarb Compote is probably the easiest way to quickly get a delicious dessert with rhubarb on the table. Cut the rhubarb into small pieces, add sugar and a little bit of vanilla or lemon juice and bring everything to a boil – that’s all you have to do. Super easy. The compote is delicious on its own, but gets even better really homemade vanilla sauce and maybe some crunchy streusel on top. What do you think?
While we’re on the subject of rhubarb compote, we might as well take a look at some roasted rhubarb. It’s a similar concept where you get cooked rhubarb, except that you will still have individual pieces instead of a compote with a lot of liquid/sauce. If you want the rhubarb pieces to be a little more recognizable in your dessert, this is the way to go. When boiled down, the rhubarb loses consistency very quickly and turns into a mushy mess. Roasted rhubarb looks really good on a no-bake cheesecake, for example…. you should definitely give it a try!
A very classic and popular bake: Almond Rhubarb Cake. The combination of rhubarb and almond is a match made in heaven – there is no better way to say it ;) The flavors of the almonds and the rhubarb complement each other really well. I can’t really say why but it’s a fact. There is one thing you have to be careful though – if you use almond extract use it in small amounts. The flavors can flip to artificial and not so nice quite quickly if you use too much fake almond flavor ;P
Another classic bake with rhubarb: a rhubarb cake traybake! If you are ever in need to feed a large crowd (let’s hope that will happen again one day) I definitely recommend this delicious traybake. It’s easy to prepare and stays nice and fresh for quite a while. You can customize the cake easily by replacing the almonds with streusel – or use streusel and almonds. “More is more” in this case ;P
Cakes, Cakes, Cakes – did you know you can also bake delicious cookies with rhubarb? Oh yes. These Rhubarb Raspberry Cookies are so good! They’re definitely not the prettiest cookies, but the flavors are just mind-blowingly delicious! If you like the combination of rhubarb and raspberries and are also into cookies you might want to give it a try – I can definitely recommend these cookies!
Rhubarb Tiramisu is basically a combination of good old rhubarb compote with the cream of a classic Tiramisu. Nice and fresh and incredibly delicious. If you like the Italian classic, I highly recommend this modified version. Sweet and sour compote meets creamy mascarpone cream and ladyfingers …. a dream come true!
Alright. Let’s take it up a notch! The name of this bake alone makes me drool every time ;) Rhubarb Strawberry Pudding Streusel Cake – isn’t that a dream come true? The combination of all of these components is just fab. Creamy pudding/custard filling with a layer of rhubarb on top, finished with a crunchy streusel topping. What more could you ask for? The perfect candidate for the rhubarb season!
If you like it a little fancier, you should definitely try this Swirl Bread with Rhubarb and Strawberries. It’s the perfect bake for your next Sunday brunch or breakfast. This fluffy yeast bread is definitely an eye-catcher! The bread needs a bit more attention than some plain rhubarb compote when preparing, but it’s definitely worth the extra effort! You can eat the bread as it is or use it as a base for sweet spreads like a babka, for example.
There is no way to get more rhubarb into one bake. This Classic Rhubarb Pie is packed with this sweet and sour stalks. If you’re into classic American pies, you’ll definitely get your money’s worth here. A crispy base with a generous, sweet ‘n’ sour rhubarb filling and the classic lattice topping makes this pie the perfect sweet treat for your next sunny spring day.
In these Danish Rhubarb Horns, the rhubarb only plays a minor role– I have to admit that quite frankly. If you want the full “rhubarb experience”, loads of filling, and everything, I recommend taking a look at one of the other recipes here on this list. The star of this show here is the croissant dough – flaky and airy as you want it to be for a good croissant. Unfortunately, there is never enough room for the filling in a bake like that ;P
Here we go again – almond and rhubarb combined. The combination of these two is just so good! This Frangipane with Rhubarb Lattice is more than just a delicious cake – this frangipane is also pretty much a DIY project ;) The rhubarb lattice on top is, unfortunately, quite some work and has brought me personally several times to the brink of despair (can you say that in English?). I almost had a nervous breakdown – better? ;P Decorating the frangipane takes time and you need to be patient, but definitely worth the extra effort if you do it for the first time. The second time you do this cake it’s probably only because someone asked you to do it and you love that person so much and you could not say “no” ;P
Rhubarb and strawberries are the perfect combo for me. Both red, both delicious, and together they complement each really nicely! That’s why this Strawberry & Rhubarb Pie tastes so delicious! If you want to bake the pie off-season you can do that easily by freezing the rhubarb while in season and use it together with fresh strawberries whenever you are in the mood. Even in winter. You can also freeze the strawberries, but they are normally available for longer… Anyway – it’s always a good idea to keep some rhubarb frozen for the months of the year you can’t buy it in stores ;)
Alright. One of my absolute favorite rhubarb recipes is definitely this one here for Rhubarb Vanilla Scones. Absolutely delicious and super easy to prepare. Lik all scones I guess. The dough always looks and feels quite messy but the result is always very nice. I never had any problems with scones… one of my fool-proof bakes! ;)
Last but not least. How about a nice big Rhubarb Raspberry Meringue Cake?! This cake is a beast. It is huge, takes some time to prepare but is a total showstopper I think. It looks very rich but is actually quite light because of the meringue and the whipped cream. By “light” I mean airy and fluffy and not light in calories. Sorry ;P Definitely my recommendation if you want to impress your guests with a delicious treat!