Rhubarb Dessert Recipes (4)
Rhubarb season is perfect for these old-fashioned desserts. This page features four classic recipes — from a warm biscuit-topped strawberry-rhubarb puff to a crunchy oat-topped crisp — all simple and full of spring flavor.
Recipes on this page
Strawberry Rhubarb Puff
Ingredients
- 1 (16 oz) package frozen rhubarb, thawed
- 1 (10 oz) package frozen strawberries, thawed
- 1/2 cup sugar
- 2 cups flour (if self-rising, omit baking powder and salt)
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup salad oil
- 2/3 cup milk
- Butter (to dot biscuits)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 325°F.
- Mix rhubarb, strawberries, and 1/2 cup sugar in an ungreased 9x9x2-inch pan. Heat in oven until hot.
- Mix flour, 2 tablespoons sugar, baking powder, and salt.
- Pour oil and milk into a measuring cup (do not stir). Add all at once to flour mixture and stir until a ball forms.
- Drop dough by 9 spoonfuls onto hot fruit. Make an indentation in each biscuit and dot with butter.
- Mix 2 tablespoons sugar and cinnamon; sprinkle over biscuits.
- Bake 20–25 minutes. Serve warm.
Rhubarb Crunch
Ingredients
- 1 cup flour
- 3/4 cup uncooked oatmeal
- 1 cup brown sugar
- 1 cup melted butter or oleo
- 1 teaspoon cinnamon
- 1 cup sugar
- 1 cup water
- 2 teaspoons cornstarch
- 1 teaspoon vanilla
- Diced uncooked rhubarb
Instructions
- Preheat oven to 350°F.
- Mix crumb ingredients until crumbly.
- Cook sugar, water, and cornstarch until thickened; stir in vanilla.
- Press half the crumbs into a 9-inch pie pan. Add diced rhubarb.
- Pour cooked sauce over rhubarb and top with remaining crumbs.
- Bake 1 hour.
Rhubarb Kuchen à la Mode
Ingredients
- 1 cup sifted flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 tablespoons margarine
- 1 egg
- 2 tablespoons milk
- 1 (3 oz) package strawberry gelatin
- 1/3 cup sugar
- 3 tablespoons flour
- 1 1/2 lb rhubarb, sliced (about 5 cups)
- 2/3 cup sugar
- 1/3 cup flour
- 3 tablespoons margarine
Instructions
- Preheat oven to 375°F.
- Mix crust ingredients and pat evenly on bottom and 1 inch up sides of a 9x9x2-inch pan.
- Combine gelatin, 1/3 cup sugar, and 3 tablespoons flour. Toss with rhubarb and spread in pan.
- Mix 2/3 cup sugar and 1/3 cup flour; cut in margarine until crumbly. Sprinkle over filling.
- Bake 45 minutes until rhubarb is tender and topping is lightly browned.
- Serve warm with vanilla ice cream.
Rhubarb Crisp
Ingredients
- 4 cups rhubarb, cut into 1/2-inch pieces
- 1 tablespoon flour
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 tablespoon water
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/2 cup rolled oats
Instructions
- Preheat oven to 350°F.
- Mix rhubarb with flour, sugar, cinnamon, salt, and water; pour into a buttered 1 1/2-quart casserole.
- Cream butter, flour, and brown sugar; add oats to form a crumbly topping. Sprinkle over rhubarb.
- Bake 40 minutes. Serves 6 to 8.
Rhubarb Dessert FAQ
Can I use fresh rhubarb and strawberries instead of frozen?
Yes. For the Strawberry Rhubarb Puff, use about 3 cups fresh rhubarb and 1 pint fresh strawberries, increase sugar, and add water to the fruit mixture as noted.
Which of these rhubarb desserts are best served warm?
All four are great warm, but Strawberry Rhubarb Puff, Rhubarb Kuchen à la Mode, and Rhubarb Crisp are especially good with whipped topping or vanilla ice cream.
What pan sizes are used on this page?
Strawberry Rhubarb Puff and Rhubarb Kuchen use a 9x9x2-inch pan, Rhubarb Crunch uses a 9-inch pie pan, and Rhubarb Crisp uses a 1 1/2-quart casserole.