Tag: Rhubarb

Our Favorite Terracotta Rhubarb Forcers

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Who wouldn’t want a rhubarb forcer? Not only do these terracotta cloches encourage tender shoots to grow in early spring, the clay domes also look fabulously sculptural in a garden bed.

If you are the sort of gardener who likes to raise asparagus and chicory as well (and really, who among us does not?), forcing jars will also coax those edibles toward success.

You may wonder after you look at all the lovely rhubarb forcers pictured below why the terracotta jars are a commonplace accessory in England but practically non-existent in the United States. We too are dismayed by the shortage stateside—perhaps local garden suppliers will take note of our 10 favorites. [N.B.: Since this story was first published a decade ago, there’s been progress in the US market, with four stateside retailers now making our updated list!]

The UK’s renaissance in rhubarb forcers can be traced to a chance encounter between the Duke of Edinburgh and potter John Huggins at a recent Chelsea Flower Show, reports the Telegraph. After the Duke “casually asked if he made rhubarb forcers,” Ruardean Garden Pottery designer Huggins became so intrigued that he started buying up vintage forcers to study their shapes and “once he started making them, people just couldn’t get enough.”

Featured photograph above courtesy of Crocus.

Above: A Victorian-style Clay Cloche Rhubarb Forcer handmade on a potter’s wheel has a 38-centimeter base and is £109.99 from Gardens4Less.

Above: This English Terracotta Forcer, a collaboration between Gardenheir and the North Cotswolds-based Whichford Pottery, is available in two sizes (19 and 27 inches tall) and are $348 and $598 respectively. Each comes with a 10-year frost-proof guarantee.

Above: The Terracotta Rhubarb Forcer is made from Turkish clay and available in two sizes, 50 and 60 centimeters tall; £139.99 and £159.99 at Crocus. (The Royal Horticultural Society also carries them.)

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February 3, 2026
Rhubarb Cake
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This rhubarb cake is truly one of our favorites.

It’s incredibly easy to make with a handful of ingredients that you likely have on hand. It comes out moist and full of tart rhubarb flavor.

It’s rhubarb season and this fruit (yes, it’s a fruit!) is making appearances in everything from pies to muffins! This recipe for rhubarb cake showcases its unique color and flavor in a lightly sweetened, fluffy cake that’s perfect as a quick snack or dessert.
It’s so moist and delicious that it requires no frosting.

This rhubarb cake recipe is super easy to make.

It’s made with ingredients you likely have on hand, along with some rhubarb stalks.

It freezes well, so it can be made ahead of time.
Ingredients for Rhubarb Cake
- Rhubarb – Choose ripe and firm red stalks. Rinse the stalks thoroughly and chop them into even pieces. If you don’t have enough rhubarb to equal 3 cups, add sliced strawberries or chopped apples. You can use frozen rhubarb in this recipe too.
- Flour – All-purpose flour is the base of this cake, it hasn’t been tested with other varities.
- Butter – Use unsalted butter. If using salted butter, skip the salt in the recipe.
- Lemon – Fresh lemon adds flavor and also reacts with the soda to make the cake light and fluffy (so it cannot be left out). If you’d like zest the lemon and add 1 teaspoon of lemon zest to the cake.
- Other – Use large eggs and granulated sugar.
The rhubarb leaves are toxic and should not be ingested so be sure to chop them off and discard them.

How to Make Rhubarb Cake

This is a delicious and sweet way to enjoy a harvest of rhubarb.
1. Whisk dry ingredients together in a large bowl and wet ingredients in a medium bowl.
2. Toss the rhubarb in the dry mixture.
3. Combine the wet and dry ingredients (recipe below). Pour the cake batter into the prepared baking dish or cake pan.
4. Sprinkle with cinnamon sugar and bake.
If you’d like, this cake is great with a scoop of vanilla ice cream, a sprinkle of powdered sugar, or whipped cream.
Tips for a Perfect Cake

Create a well in the center of the dry mixture and pour the wet into the dry. Gently fold the dry into the center and turn the bowl as you stir. This method aerates the batter, ensuring a light, fluffy cake.

Mixing the rhubarb with the flour first ensures it doesn’t sink to the bottom of the cake.

Rhubarb is very tart, so there is a little bit of extra sweetness in this cake.

Make sure all ingredients are at room temperature.
Storing Rhubarb Cake

Keep rhubarb cake covered at room temperature for up to 3 days. Freeze leftover portions by wrapping them tightly in plastic wrap and storing them in zippered bags for up to 10 weeks.

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4.99 from 71 votes↑ Click stars to rate now!
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Rhubarb Cake

Sweet & tart rhubarb cake is the best way to use up all that summer harvest!

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 350°F. Grease a 9×13-inch baking pan and set aside.

Whisk flour, salt, & baking soda in a large bowl. Set aside.

In a small bowl, combine sugar, milk, melted butter, lemon juice, and vanilla. Stir in the egg.

Add the rhubarb to the flour mixture and gently mix.

Combine the wet and dry ingredients and stir with a spoon until well combined.

Transfer the batter to the prepared pan. Combine the sugar and cinnamon and sprinkle on top of the batter.

Bake for 40-45 minutes, or until a toothpick comes out clean.

Cool and serve with ice cream.

Mixing the rhubarb with the flour first ensures it doesn’t sink to the bottom of the cake. Ensure all ingredients are at room temperature.
Leftover cake can be kept for up to 3 days at room temperature in a covered container.
Freeze portions by wrapping in plastic wrap and storing in zippered bags for up to 10 weeks. Thaw at room temperature.

Calories: 404 | Carbohydrates: 68g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 541mg | Potassium: 228mg | Fiber: 2g | Sugar: 43g | Vitamin A: 489IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 17, 2024
Strawberry Rhubarb Crisp
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Strawberry rhubarb crisp is a favorite summer dessert.

A combination of sweet strawberries and tart rhubarb are baked under a crispy, golden oat topping.
Strawberry rhubarb crisp is the ultimate summer dessert.

Fruit crisps are easy to make and be prepared ahead of time.

Double or triple the topping recipe and store it in the freezer. Use it right from frozen.
Ingredients for Strawberry Rhubarb Crisp
- Strawberries: Fresh strawberries are best for this crisp recipe, but frozen berries can be used (there is no need to thaw).
- Rhubarb: Fresh rhubarb has a tart fresh flavor. Choose firm stalks that are bright red to deep purple. The leaves of rhubarb are poisonous, so be sure to discard them. If using frozen strawberries, squeeze out excess liquid.
- Oats: Use rolled oats for the best texture. Other varieties of oats can be used but will have a bit of a softer texture.
- Sugar & Spice: Brown sugar adds a caramel sweetness, while cinnamon adds flavor.
- Butter: Use unsalted, room temperature butter in this recipe.
Variations
- Add toasted coconut, walnuts, pecans, or homemade cinnamon sugar to the topping for more crunch and texture.
- Pop in a handful of blueberries, sliced peaches, or blackberries to change the flavor.
Skip the topping and use a pre-made granola in place. If the topping begins to brown too much, lightly tent with foil.

How to Make Strawberry Rhubarb Crisp

Sweet-tart strawberry rhubarb crisp has a buttery golden topping and is full of summer flavor!
1. Combine strawberries and rhubarb with sugar, flour, and cinnamon. Transfer to a baking dish (as per the recipe below).
2. Blend topping ingredients in a bowl with a fork or pastry cutter.
3. Sprinkle topping over the fruit and bake until bubbly!
Storing Strawberry Rhubarb Crisp
- Keep leftover strawberry rhubarb crisp in a covered container in the refrigerator for up to 2 days.
- Enjoy chilled or reheat portions in the microwave. Portions can be frozen for up to a month in freezer-safe containers. Thaw in the refrigerator before reheating.
Make Ahead

Combine ingredients in Step 2, cover, and chill or freeze until ready to bake. Add topping just before baking. You may have to add extra minutes if baking from frozen.

More Rhubarb Recipes

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Strawberry Rhubarb Crisp

The sweet and tart combination of strawberries and rhubarb is simply delicious!

Prep Time 15 minutes

Cook Time 35 minutes

5 minutes

Total Time 55 minutes

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Preheat the oven to 375°F.

In a medium bowl, combine rhubarb, strawberries, sugar, ⅓ cup flour, and cinnamon. Place in a 2 qt baking dish.

In a separate bowl, combine oats, brown sugar, 6 tablespoons flour, cinnamon, and butter with a fork or pastry cutter.

Sprinkle the topping over the fruit and bake for 30-35 minutes or until the filling is bubbly and the topping is golden.

Cool for 5-10 minutes before serving. Top with ice cream or cream.

If using large strawberries, cut into quarters.
Leftovers will keep in an airtight container in the refrigerator for up to 2 days and in the freezer for 1 month.

Calories: 595 | Carbohydrates: 105g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 153mg | Potassium: 570mg | Fiber: 6g | Sugar: 71g | Vitamin A: 633IU | Vitamin C: 71mg | Calcium: 152mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 12, 2024
Rhubarb Muffins
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As kids, we used to dip stalks of fresh rhubarb from my Grandma Mary’s garden into bowls of sugar. I still love rhubarb just as much, and it’s great in muffins!

These Rhubarb Muffins have chunks of rhubarb in tender muffin topped with a cinnamon-spiced crumble topping.
They’re the perfect balance between sweet and tart.

The recipe is easy to make.

These muffins are moist and delicious.

You can make these with an optional streusel topping. It gives the muffins an extra crunch and some added sweetness.
Ingredients for Rhubarb Muffins

Rhubarb: When picking rhubarb, look for medium-sized, firm, and crisp stalks that snap easily when bent. Rhubarb can range in color and sweetness—opt for redder stalks for a sweeter taste or greener ones for a more tart flavor.

Greek Yogurt: I use vanilla Greek yogurt as the creaminess adds moisture to these muffins. You can replace it with regular Greek yogurt or sour cream.

Butter: This recipe uses melted butter for the best flavor, it can be replaced with an equal amount of vegetable oil.

Dry Ingredients: This recipe calls for all-purpose flour, sugar, salt, and baking powder. The salt enhances the flavor, the sugar adds sweetness, and the baking powder helps the muffins rise.

Struesel Topping (optional): Rhubarb is tart, so adding a streusel topping adds sweetness. Get creative; stir in nuts, coconut, or even oats, and sprinkle over muffins.

To cut fresh stalks, trim off the bottoms and discard the leaves. Then, cut the stalks into small chunks. Rhubarb is quite tart, so I prefer to have smaller pieces in these muffins.

If you have frozen rhubarb, this recipe is an excellent way to make good use of it. Be sure to thaw it first in a colander and discard the excess juices before proceeding.

How to Make Rhubarb Muffins
1. In a large bowl, combine all the dry ingredients (recipe below). In a separate medium bowl, combine the wet ingredients.
2. Create a well in the center of the flour mixture and pour in the wet ingredients. Stirring until mostly moistened.
3. Fold in rhubarb and spoon the batter into muffin cups or greased muffin tins to ⅔ full.
4. Bake until a toothpick comes out clean.
Do not overmix, the batter should be slightly lumpy. Overmixing can cause the muffins to turn out dense with a tough texture.

Do not overbake. Overbaking could make your muffins turn out dry and chewy with less flavor than expected.

Fill muffin wells 2/3 full so they don’t overflow the muffin cups.

Tossing the rhubarb with flour helps keep it evenly dispersed throughout the muffins.
How Long Do Muffins Last?

Like most baked goods, this rhubarb muffin recipe tastes best served warm and fresh from the oven.

Counter/Fridge: To keep muffins moist and fresh, store them tightly covered in a plastic container or zip lock bag for up to 2 days at room temperature or a week in the refrigerator. To prevent the tops from getting sticky or soggy, make sure they are completely cooled before storing.

Freezer: Rhubarb crisp muffins can be frozen for up to 4 months. Thaw at room temperature, or heat them straight from the freezer for 10 minutes in a 350°F oven or 30 seconds in the microwave.

Extra Rhubarb?

Did your family love these Rhubarb Muffins? Leave us a rating and a comment below!
4.83 from 146 votes↑ Click stars to rate now!
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Rhubarb Muffins

Tender, moist cake studded with tart chunks of rhubarb, topped with a cinnamon-spiced crumble.

Prep Time 20 minutes

Cook Time 19 minutes

Total Time 39 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 400°. Grease twelve muffin wells or line paper liners.

Combine flour, sugar, baking powder and salt in a large bowl with a whisk.

In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.

Add the rhubarb to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.

Stir just until moistened. Do not overmix.

Divide the muffin batter over 12 wells. Top with streusel topping (below) if using.

Bake for 16 to 19 minutes or until a toothpick comes out clean.

Remove from muffin pan and cool completely on a baking rack.

Streusel Topping (optional):
Combine the following with a fork until crumbly: 3 tablespoons flour, 3 tablespoons brown sugar, 1 ½ tablespoons softened butter, and ¼ teaspoon cinnamon.

2 tablespoons pecans, walnuts, or chopped almonds can be added to the topping if desired

do not overmix the batter

Mini muffins will take about 10-12 minutes to bake.
Nutrition information does not include streusel topping.

Calories: 153 | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 62mg | Potassium: 143mg | Fiber: 1g | Sugar: 9g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert, Muffins

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 8, 2024
Almond Rhubarb Jam Bars – Simply Scratch
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These Almond Rhubarb Jam Bars are super easy and delicious! Homemade rhubarb jam (or jam of choice) is layered between a tender oat and coconut crumble that’s spiced with cinnamon, nutmeg and ginger and topped with toasted almonds. Yields 6 to 9 depending on how you cut them.

I love a quick and easy dessert.

And these almond rhubarb jam bars are it! After harvesting 7 pounds of rhubarb from the back yard, I set off to turn some of it into jam. After a few midday snacks of spreading it on toast, I decided to use the leftovers and sandwich it between a butter coconut and oat mixture, topping it with sliced almonds which get nice and toasty in the oven.

Serve as is or with a little ice cream or whipped cream. You won’t regret it.

Got rhubarb jam? Make these quick and easy jam bars!

To Make These Almond Rhubarb Jam Bars You Will Need:
- old fashioned rolled oats – Adds earthy flavor and chewy texture to the topping.
- unbleached all-purpose flour – The base of the crumble topping.
- whole wheat flour – Lends structure and adds subtle earthy flavor and mouthfeel.
- sweetened coconut – Gives the bars some extra sweetness, texture and coconut flavor.
- cinnamon (ground) – Lends distinct warm and woodsy flavor.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- ginger (ground) – Gives a pungent, spicy and sweet flavor.
- fine salt – Enhances the flavor in this recipe.
- unsalted butter (melted) – Adds richness and flavor.
- rhubarb jam – Sweet and tart with hints of ginger and vanilla.
- sliced almonds – Adds toasty nuttiness but can be omitted if allergic.
Preheat your oven to 350°F (or 180°C).

Lightly grease a ceramic 8×8 baking dish.

Make The Oat Mixture:

In a mixing bowl, measure and add 1 cup old fashioned rolled oats, 1/2 cup unbleached all-purpose flour, 1/4 cup whole wheat flour, 1/4 cup (packed) sweetened coconut, 1/2 teaspoon each ground cinnamon, nutmeg and ginger and salt.

And then give it a stir.

Until thoroughly combined.

Next pour in 1/2 cup melted unsalted butter.

Stirring until the butter has absorbed the flours and small crumbles have formed.

Reserve 2/3 cup and set it off to the side.

Prepare the Bars:

Add the remaining oat mixture into the prepared pan.

Use your fingers to gently press into the pan. Bake on the middle rack for 8 minutes.

Once partially baked, spread 1 cup of rhubarb jam (or jam of your choice) evenly over the top of the oatmeal crust.

Then sprinkle with the reserved crumble topping and 1/3 cup sliced almonds before sliding it back into your oven for 15 to 20 more minutes.

Remove once the crumble and almonds are lightly golden. Let cool completely before cutting.

The coconut and the rhubarb jam add just the right amount of sweetness without making these bars too sweet. And then there is the chewy texture of the oatmeal crust and the crunchy almonds which is absolutely heavenly.

Finally, grab yourself a fork, a cup of coffee or oj and a giant piece of the breakfast bar and dig in.

SO GOOD!

Whether with coffee for breakfast 😏 or dessert, I know you’re going to love this recipe!

CLICK HERE FOR MORE RHUBARB RECIPES!

Enjoy! And if you give this Almond Rhubarb Jam Bars recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings

Almond Rhubarb Jam Bars

Homemade rhubarb jam (or jam of choice) is layered between a tender oat and coconut crumble bar that’s spiced with cinnamon, nutmeg and ginger and topped with toasted almonds. Yields 6 to 9 depending on how you cut them.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

1 cup old fashioned oats, not quick oats

1/2 cup unbleached all-purpose flour

1/4 cup whole wheat flour

1/4 cup (packed) sweetened flaked coconut

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

6 tablespoons unsalted butter, melted

1 cup roasted rhubarb jam, or use your favorite

1/3 cup sliced almonds

Lightly grease an 8×8 pan and preheat your oven to 350°F (or 180°C).

In a mixing bowl, measure and add the oats, flours, coconut, ground cinnamon, nutmeg and ginger and salt. Stir to combine.

Next pour in the melted butter. Stirring until the butter has absorbed the flours and small crumbles have formed. Reserve 2/3 cup and set this off to the side for the crumb topping.

Add the remaining oat mixture into the prepared pan. Use your fingers to gently press into the pan. Bake on the middle rack for 8 minutes.

Once partially baked, spread the rhubarb jam (or jam of your choice) evenly over the top of the oatmeal crust. Then sprinkle with the reserved crumble topping and the sliced almonds before sliding it back into your oven for 15 to 20 more minutes. Or until the crumble topping and oats are lightly golden.

Let cool before slicing and serving.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1piece, Calories: 440kcal, Carbohydrates: 66g, Protein: 5g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 30mg, Sodium: 243mg, Potassium: 202mg, Fiber: 5g, Sugar: 32g, Vitamin A: 351IU, Vitamin C: 5mg, Calcium: 42mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This recipe was originally posted on April 29, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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June 6, 2024
Rhubarb Jam Recipe – Simply Scratch
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In this quick and easy Rhubarb Jam Recipe, fresh rhubarb is roasted in sugar and lemon juice before adding fresh ginger juice and vanilla. Spread it on biscuits, buttered toast or leave slightly chunky to top ice cream or cheesecake! Recipe yields 2 cups or 16 (2-tablespoon) servings.

It’s rhubarb season!

And if you’re lucky to grow it or can pick it up at the store, you should definitely make rhubarb jam. This is a quick jam recipe. I’m pretty sure that’s not a legit term in the canning world, but it just seems right to call it that. It’s texture reminds me of apple butter meets a chunky jam. But you could also leave it more on the chunkier side and serve it over ice cream or even better cheesecake.

However it is excellent spread on buttered toast.

To Make This Rhubarb Jam Recipe You Will Need:
- rhubarb
- sugar
- lemon juice
- kosher salt
- ginger juice
- pure vanilla extract
Preheat your oven to 400°F (or 200°C).

In an oven-safe baking dish, measure and add 1 pound chopped rhubarb, 3/4 granulated sugar and a pinch of kosher salt.

Squeeze in the juice of 1 large lemon.

Gently stir to coat and set a side for 10 minutes so the rhubarb starts to release its juices.

Slide the baking dish onto the middle rack of your preheated oven for 30 minutes.

Meanwhile, peel the skin from an inch of fresh ginger with a spoon. Place it, cutting it in half if it’s too big, in a garlic press and slowly squeeze to release the ginger juice, do this over a small bowl so it can catch the juice easily. I’ve also don’t this with a citrus juicer but it’s a lot harder to do.

Once roasted, remove and let cool before pouring in 1 teaspoon ginger juice.

And 1 teaspoon vanilla.

Here’s where it could go two different ways. You could smash this with a spoon then pile it and a little of the juices onto a piece of cheesecake or shortcake or angel food cake because it’s fantastic. You see where this is going.

Or you could blend it until the rhubarb jam is thick and smooth, kind of like apple butter.

This quick and SUPER easy Roasted Rhubarb Jam is tart, sweet and full of flavor. I literally was eating spoonfuls from a bowl.

How to Use Rhubarb Jam:

Enjoy! And if you give this Rhubarb Jam Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16 servings

Roasted Rhubarb Jam

In this quick and easy Rhubarb Jam Recipe, fresh rhubarb is roasted in sugar and lemon juice before adding fresh ginger juice and vanilla. Spread it on biscuits, buttered toast or leave slightly chunky to top ice cream or cheesecake! Recipe yields 2 cups or 16 (2-tablespoon) servings.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

1 pound rhubarb, trimmed and cut into 1/2 inch pieces

3/4 cup sugar

1 pinch kosher salt

1 large lemon, juiced

1 inch piece ginger root, peeled and squeeze for juice (about 1 teaspoon juice)

1 teaspoon pure vanilla extract

Preheat your oven to 400℉ (or 200℃)

In an oven-safe dish add in the rhubarb, sugar, a pinch of salt and lemon juice. Toss well and let sit for 10 minutes.

Slide the baking dish onto the middle rack of your preheated oven for 30 minutes.

Remove and let cool.

Peel an inch piece of fresh ginger and place it in a garlic press. Squeeze gently over a bowl to catch the juices. Remove any pieces of ginger before pouring it (about 1 teaspoon) into the roasted rhubarb. Lastly add 1 teaspoon vanilla.

Stir and break up any large pieces of rhubarb and leave chunky or blend it until thick and smooth, kind of like the consistency apple butter.

Serve (chunky or smooth) over cheesecake, angel food cake or pound cake. Or spread on biscuits or buttered toast.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 2tablespoons, Calories: 43kcal, Carbohydrates: 11g, Protein: 0.3g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.01g, Sodium: 4mg, Potassium: 85mg, Fiber: 1g, Sugar: 10g, Vitamin A: 29IU, Vitamin C: 3mg, Calcium: 25mg, Iron: 0.1mg

Author: Laurie McNamara

Course: Homemade Ingredients & Condiments

Cuisine: American
This recipe was originally posted on May 28, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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June 4, 2024
Rhubarb Crumble – Simply Scratch
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In this Rhubarb Crumble, tender tart rhubarb is topped with a buttery spiced oat crumble. Serve warm with a scoop or two of vanilla ice cream. Yields 6 to 8 servings.

You know that saying… easy as pie? Well I think it should be “easy as crumble”.

because let’s face it, crumble is 800 times easier than pie.

No crust making, chilling or rolling to the perfect thickness. Making a homemade crumble consists quick rinse and chop of the rhubarb, before tossing it with sugar, cornstarch and lemon. And the crumble is just as easy. Once you’ve quickly pulled both together all you have to do is bake, let it cool and eat.

With ice cream, of course.

To Make This Rhubarb Crumble You Will Need:

for the rhubarb:
- fresh rhubarb – A springtime vegetable commonly used in fruit dessert recipes. It has a strong tart flavor.
- light brown sugar – Used for sweetening, balancing tartness and drawing out the fruits natural juices.
- cornstarch – Helps to thicken the juices that release.
- lemon zest – Adds bright citrus flavor.
- lemon juice – Increases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains somewhat solid.
- pure vanilla extract – Adds warmth and helps enhance the flavors.
for the crumb topping:
- all-purpose flour – The base of the crumble topping.
- old fashioned rolled oats – Adds earthy flavor and chewy texture to the topping.
- light brown sugar – Adds a subtle caramel like sweetness. Both sugars will aid in crisping the crumble when baked.
- cardamom (ground) – Lends distinct warm and woodsy flavor.
- nutmeg (ground) – Warm, aromatic with subtle hints of clove.
- ginger (ground) – Gives a pungent, spicy and sweet flavor.
- fine salt – Enhances the flavor is the crumble topping.
- unsalted butter – Adds richness and flavor.
Preheat your oven to 350°F (or 180°C).

Lightly spray an 8 x 11 baking dish with nonstick spray.

Prepare the Rhubarb:

Slice 1-1/2 pounds of rhubarb at an angle about 1/2-inch thick or so and throw all of it in to a big bowl along with 3/4 cup light brown sugar, 1/4 cup cornstarch and 1 teaspoon lemon zest.

Squeeze 1/2 of a juicy lemon, or about 1 to 2 tablespoons and 1 teaspoon vanilla extract.

Toss well to combine.

And set off too the side.

Make The Crumble Topping:

In a medium bowl, measure and add 3/4 cup unbleached all-purpose flour, 3/4 cup old fashioned rolled oats, 1/2 cup light brown sugar, 1/2 teaspoon cardamom, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon fine salt.

Stir to combine.

Add in 1/2 cup unsalted butter and use a pastry blender to work the butter into the oat mixture.

Stop once it resembles fine crumbs.

Give the rhubarb a toss before adding it into the prepared baking dish.

Sprinkle the crumble over the rhubarb and bake it on the middle rack of your preheated oven for 35 to 40 minutes or until brown and bubbly.

You can always tell because the rhubarb is tender and the juices are bubbling along the sides of the dish. Allow the crumble to cool for about 20 minutes or so before serving.

Scoop a spoonful or two on to shallow plates or bowls and top with a scoop of vanilla ice cream.

I’m not typically a warm dessert and cold ice cream kind of gal, unless it’s crumble. For some reason it just makes sense.

HOW TO STORE Leftover Rhubarb Crumble:

Store leftover crumble in an air-tight container in the refrigerator.

HOW LONG WILL Leftover Rhubarb Crumble LAST:

In our house? 1 day. I’m kidding! If stored properly, this crumble will last up to 3 days.

Click Here For More Rhubarb Recipes!

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Yield: 6 servings

Rhubarb Crumble

Tart rhubarb topped with a buttery oat crumble and baked to perfection. Serve warm with a scoop or two of vanilla ice cream.

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

nonstick baking spray, or butter

1½ pounds rhubarb, sliced 1/2-inch thickness

3/4 cup light brown sugar

1/4 cup cornstarch

1 teaspoon lemon zest

1/2 lemon, juiced (about 1 tablespoon)

1 teaspoon pure vanilla extract

FOR THE CRUMB TOPPING:

3/4 cup unbleached all-purpose flour

3/4 cup old fashioned rolled oats

1/2 cup light brown sugar

1/2 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon fine salt

1/2 cup unsalted butter, cut into pieces

Prepare The Rhubarb:

Preheat your oven to 350℉ (or 180℃) and lightly spray/grease an 8×11 (or 2 to 3 quart) baking dish.

In a large bowl toss together the rhubarb, brown sugar, cornstarch, lemon zest, lemon juice and vanilla extract. Toss we’ll to combine and set off to the side.

MAKE THE CRUMB TOPPING:

In a mixing bowl, measure and add flour, oats, sugar, cardamom, nutmeg, ginger and salt.

Add the butter and using a pastry cutter, blend the butter into the dry ingredients until it small crumbs are formed.

Transfer the rhubarb to the prepared pan and spread evenly.

Sprinkle the crumble over top of the rhubarb and bake for 30 to 40 minutes or until the crumb is golden brown and the rhubarb is tender and bubbly.

Allow the crumble to cool 20 to 30 minutes before serving. We like it slightly warm with a scoop of vanilla ice cream.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
The nutritional information is for the crumble only and does not include and additional toppings (I.e. ice cream).

Serving: 1serving, Calories: 454kcal, Carbohydrates: 74g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 118mg, Potassium: 454mg, Fiber: 4g, Sugar: 46g, Vitamin A: 589IU, Vitamin C: 11mg, Calcium: 150mg, Iron: 2mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American
This recipe was originally posted on May 30, 2014 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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May 30, 2024
Easy Strawberry Rhubarb Crisp – Oh Sweet Basil
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This strawberry rhubarb crisp is pure comfort with the perfect balance of sweetness and tartness and a buttery oat topping. I always eat it a la mode!

I grew up with a rhubarb obsessed father. Is it a generational thing? I’m going to bet most people these days have never even tried rhubarb yet everyone’s Mom and Dad seem to love it. I hated it. I mean, wouldn’t even touch the stuff! I’m still a bit weird about it depending on how it is used, but cook it down with sweet berries and sugar and I don’t even know how to explain it, it becomes a whole new creature! It’s so good!!

Recommended Equipment

Before You Begin…

Get about 3 cups of water boiling over high heat. You’ll use the boiling water to soften and prep the rhubarb for the crisp. Rhubarb can be quite bitter but letting in sit in boiling water for a couple of minutes will dull the bitterness.

Ingredients for Strawberry Rhubarb Crisp

For the Filling
- Rhubarb: A vegetable that has edible stalks that are usually pink in color. It is quite sour like a lemon but it becomes sweeter as it cooks. It is a great source of antioxidants, fiber and vitamin K.
- Strawberries: You will want to wash and hull the strawberries before cutting them up.
- Sugar: Helps sweeten the filling.
- Brown Sugar: Adds richness and sweetness to the filling.
- Sure Gel Ultra Gel: Thickens the filling so that the filling isn’t water. You can also use flour or cornstarch.
- Lemon Zest: Adds an extra pop of flavor and brightness
- Cardamom: A spice commonly used in Indian food that has a complex flavor that is floral but also citrusy.
For the Topping
- Old Fashioned Rolled Oats: You can use quick oats too but I love the texture and chewiness the old fashioned oats add.
- Brown Sugar: Adds sweetness to the topping
- Flour: Adds structure to the topping
- Cinnamon: Adds warmth and flavor
- Salt: Enhances all the flavors of the topping
- Unsalted Butter: Adds flavor and binds all the ingredients together
The measurements for all the ingredients can be found in the recipe card down below. This is just meant to be an overview of the ingredients so keep on scrolling down for all the details.

What are Substitutes for Ultra Gel?

I prefer ultra gel over flour or cornstarch for thickening. I feel like there’s a flavor that accompanies both whereas the ultra gel is flavorless. But if you don’t have ultra gel or you don’t want to buy it, you can use flour or cornstarch.

Can I Use Frozen Fruit?

Yes, thaw both the rhubarb and strawberries completely and drain off any excess juices.

How to Use Rhubarb in a Dessert

I don’t like the bitterness or crunch of undercooked rhubarb. Pouring the boiling water over the top will tackle that.

Why is My Rhubarb Crisp Watery?

Both strawberries and rhubarb contain a lot of water and as they cook, they release their juices. Now, this isn’t a bad thing because those juices taste delicious, but you want to make sure you have your thickening agent (ultra gel, cornstarch or flour) mixed into the filling well.

Want More Topping?

If you’re like us and you loooove the topping, do 1 1/2 cups oats, 1 1/2 cups brown sugar, 3/4 cup butter, 1/4 teaspoon salt and 1/2 teaspoon cinnamon. It’s my favorite part of the whole dish. That’s the same amount you should use for a 9×13″ as well, you’ll just want to 1.5 times the filling for a 9×13.

How to Eat Rhubarb Crisp

As with any fruit crisp dessert, I highly recommend eating it warm with a scoop or two of vanilla ice cream! Heaven!

Topping rhubarb crisp with a dollop of whipped cream is also divine! And for some reason, it feels like if you don’t top it with anything, it changes from a dessert to a suitable breakfast food! What think ye?

Making Ahead, Freezing and Storing

The topping can be made a day ahead as well as frozen in a ziploc for 3-4 months. The entire dish can be frozen pre baking and post baking. Wrap in plastic wrap and foil and freeze. Bake for 50-60 minutes after removing the plastic wrap and replacing the foil straight from frozen.

Store strawberry rhubarb crisp in the refrigerator and make sure it is covered. It will keep for 4-5 days.

Skip the strawberry rhubarb pie and try this strawberry rhubarb crisp instead! On second thought, don’t skip the pie…have BOTH! You will know summer has arrived when your devouring a serving of this warm comforting dessert!

Fruit Crisps for Every Season
Servings: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Cook ModePrevent your screen from going dark

Place the rhubarb in a bowl. Boil about 3 cups of water over the stove on medium high heat. Pour over the rhubarb, let stand 2 minutes and then drain and pat dry.

4 Cups Rhubarb

Prepare the topping. Mix the dry ingredients together and then chop the butter into bite sized pieces. Mix the butter into the dry ingredients until it begins to stick together in clumps. Set aside.

1 Cup Old Fashioned Rolled Oats, 1 Cup Brown Sugar, 3/4 Cup Flour, 1/2 teaspoon Cinnamon, 1/4 teaspoon Salt, 1/2 Cup Unsalted Butter

In a large bowl, add the rhubarb, strawberries, sugars, cardamom, lemon zest and ultra gel. Fold together and pour into a deep dish pie dish or an 8×8″ baking dish that has been greased. You can even do a 9×13 but you will need to do 1.5 times the fruit filling mixture.

4 Cups Strawberries, 1/2 Cup Sugar, 1/2 Cup Brown Sugar, 1/4 teaspoon Cardamom, 3 Tablespoons Sure Gel Ultra Gel

Top with the crisp topping and bake at 350 for 30 minutes.

Serving: 1cupCalories: 433kcalCarbohydrates: 77gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 95mgPotassium: 395mgFiber: 4gSugar: 57gVitamin A: 426IUVitamin C: 47mgCalcium: 112mgIron: 2mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes, Over 100 Favorite Fruit Dessert Recipes
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Sweet Basil

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May 26, 2024
Rhubarb Crisp
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Rhubarb Crisp is a delicious and easy dessert that takes just minutes to prep!

This easy crisp recipe has a perfect balance between sweet and tart. A saucy fruit filling topped with our favorite buttery crumble baked until golden and bubbly.
Rhubarb crisp is easy to make.

It’s the perfect balance between sweet and tart.

Prep it days in advance and bake before serving.
How to Prepare Rhubarb for Crisp
1. Pull the rhubarb from the plant (rather than cutting). Remove the leaves and discard them. Rinse any dirt or debris from the stalk.
2. You do not have to peel rhubarb; however, if the stalk is quite thick, peeling the tougher exterior is a good idea.
3. The fresh rhubarb can be chopped and refrigerated or frozen for future recipes.
You can eat the green/red stalk of a rhubarb plant. However, the leaves are poisonous to eat (for humans and animals alike), so discard them .

How to Make Rhubarb Crisp
1. Prepare the rhubarb and toss with flour, sugar, and cinnamon.
2. Prepare the crisp topping.
3. Sprinkle the topping over fruit layer and bake until golden brown.
This recipe serves 4 but can easily be doubled for a 9×13 pan.

Holly’s Tips
- Some stalks of rhubarb will produce a lot of juice; be sure to let it rest to thicken.
- If using frozen rhubarb, increase the flour to 4 tablespoons in the fruit mix and increase the baking time by 10 to 15 minutes
- Other fruits can be added to change the flavor, apples, raspberries, and strawberries are favorites.
- Prepare large batches of the oatmeal topping and store in the freezer. To make crisp, simply sprinkle over fruit and bake.
Storing and Freezing Rhubarb Crisp

As with other desserts like pie, crispy can sit at room temperature overnight. If you are storing it for several days, refrigerate leftovers.

To Freeze Rhubarb: I love to make rhubarb crisp and you can freeze rhubarb crisp to enjoy in the off season.

More Rhubarb Recipes

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Rhubarb Crisp

Tangy rhubarb gets a delicious upgrade with a buttery oat topping baked to golden perfection.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Cook ModePrevent your screen from going dark

Preheat the oven to 375°F.

Rinse the rhubarb to remove dirt or debris and discard the leaves. Cut into ½-inch pieces. If the stalks are very thin, cut them into ¾-inch pieces.

In a medium bowl, combine rhubarb, sugar, flour, and cinnamon and toss to coat. Place in a 2qt baking dish.

In a separate bowl, combine oats, brown sugar, ⅓ cup flour, butter, and cinnamon with a fork or pastry cutter until well mixed. Sprinkle over the rhubarb mixture.

Bake for 30 to 35 minutes or until the rhubarb is tender and the topping is golden brown.

Cool for 5 to 10 minutes before serving. Top with a scoop of vanilla ice cream or cream.

To make strawberry rhubarb crisp: Use 3 cups strawberries and 3 cups rhubarb. Increase flour in the filling to ⅓ cup.
Additional spices like ground ginger can be added to the fruit filling.
Flour in the filling can be replaced with 1 ½ tablespoons cornstarch.
This dessert can be prepared and refrigerated for 48 hours before baking.

Calories: 317 | Carbohydrates: 55g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 85mg | Potassium: 316mg | Fiber: 3g | Sugar: 40g | Vitamin A: 350IU | Vitamin C: 7.3mg | Calcium: 91mg | Iron: 1.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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May 20, 2024
15 Ways to Use Rhubarb

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Rhubarb season is short, and that only makes us appreciate this tart vegetable even more. Every spring, we look forward to cooking and baking with rhubarb because it’s fleeting and special! If you think the only things you can make with rhubarb are jam and pie, we have many more ways to use rhubarb that you can enjoy!

Culinary Nutrition Benefits of Rhubarb

Nutritionally speaking, rhubarb is:

Rhubarb is very tart – some may even describe it as bitter – and tastes much better if you add sweetness to it (we like using natural sweeteners), though not so much that you mask its lovely acidity. While you can eat rhubarb stalks raw, as they are extremely fibrous, we prefer to cook them so they soften (this also releases some of its juice). Do not eat the leaves – they are poisonous!

Check out some of our favourite ways to use rhubarb below and let us know yours too!

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15 Ways to Use Rhubarb

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Jam

Yes, rhubarb jam is a classic and that’s why it’s first on our list! With minimal ingredients, jam gives rhubarb the chance to shine. If you don’t have canning experience, you can easily make freezer jam. To help your jam thicken, add a bit of apple for its natural pectin or try a few spoonfuls of omega 3-rich chia seeds.

Pie

You can have apple pie at almost any time of the year – make your springtime special by baking up a delicious rhubarb pie.

Tarts or Galettes

A simple rhubarb filling or chopped rhubarb can take your gluten-free desserts to the next level. If tart crusts are too fussy for you, try making a galette – it’s free-form and rustic, and shows off rhubarb nicely.

Chutney

Rhubarb chutney offers a tart complement to many dishes. We like to use it as a savory sandwich spread, dollop it over meat or tofu, serve it with gluten-free crackers and dairy-free cheese, roll it up in dumplings with vegetables, and dip chickpea flatbread in it.

Muffins or Scones

Instead of dried fruit or chocolate chips, fold in finely chopped rhubarb into your muffin and scone recipes. If you’re puzzled by gluten-free baking, this Gluten-Free Flour Guide and Substitution Reference has you covered.

Fruit Compote

Rhubarb compote is extremely simple – you just stew rhubarb and a sweetener on the stovetop until it breaks down and becomes soft and gooey. It’s one of our favourite ways to use rhubarb! You can make this with rhubarb only, toss in additional fruits like apples, strawberries or raspberries, or enhance it with pantry spices like ginger or cinnamon. It’s amazing to eat on its own, and we love dolloping it on oatmeal, ice cream, dairy-free yogurt, dairy-free cheesecake, or brownies.

Popsicles

Blend rhubarb into your favourite popsicle recipes for a quick and easy frozen treat. This option is very kid-friendly!

Dairy-Free Ice Cream

We’ll never get tired of new ice cream flavours! Blend cooked or fresh rhubarb into your dairy-free ice cream recipes, or swirl some rhubarb compote throughout.

Smoothies

Add some tartness to your dairy-free smoothie recipes or smoothie bowls by blending in some rhubarb or drizzling some compote over top.

Kombucha

Flavour up your kombucha with some chopped rhubarb. Learn exactly how to do this in our Guide to Brewing and Flavouring Kombucha.

Crumble

There aren’t too many vegetables that go well in crumbles, but rhubarb is definitely an exception. Keep your crumble rhubarb-only or try it with a mix of different seasonal fruits.

Soda or Elixir Syrup

Simmer up some rhubarb and a natural sweetener of your choice, then strain the solids. Add splashes of the resulting liquid to soda water, mocktails, iced elixirs, iced teas, or sip a shot glass on its own.

Savory Sauce

Not all ways to use rhubarb are sweet treats! Add aromatics like onions, garlic, and ginger, as well as spices such as cumin, coriander, and allspice, along with apple cider vinegar and you’ve got an amazing savory sauce to complement fish, poultry, pork, meat or tofu. You could also amp up the creaminess with coconut milk or nut or seed milk, if you’d like.

You can also add rhubarb to your BBQ sauce or homemade ketchup for a bit of tang.

Get your guide to homemade sauces here.

Soups and Stews

If you’ve ever tried apple and butternut squash soup, paired grilled stone fruits or berries with a salad, or dotted your gluten-free pizza with fresh figs, you’ll know that fruit complements a wide range of savory dishes! Try chopping up some rhubarb for some zing in your next pot of soup or one-pot stew meal.

If you’re looking for an idea to start with, try adding a cup of chopped rhubarb to the pot the next time you make tomato soup. Blend up the mixture with some cashews or thick coconut milk for extra luxuriousness.

Oven Roasted

We adore the caramelization that happens when we roast rhubarb in the oven with the simplest of adornments such as coconut oil, honey, and cinnamon.

If you enjoy experimenting in the kitchen and trying new recipes, one of these rhubarb beauties may be the next thing you make!

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May 7, 2024