25 Rhubarb Desserts And More To Enjoy This Spring
Rhubarb season is short, so let’s make every tart, tangy moment count. From crisp cobblers to silky custards, these recipes celebrate that gorgeous pink stalk with bright flavor and simple techniques.
You’ll find classics you love alongside creative twists that feel fresh and fun for spring gatherings. Grab a bunch, preheat the oven, and let’s bake something unforgettable.
1. Classic Rhubarb Crisp
There is something timeless about a bubbling rhubarb crisp that perfumes the whole kitchen. Tangy fruit softens into jammy pockets under a crunchy oat topping, balancing sweet and tart beautifully.
Serve it warm with vanilla ice cream and watch it melt into glossy rivulets.
You can toss the rhubarb with sugar, lemon zest, and a bit of cornstarch to thicken the juices. The topping comes together quickly with butter, oats, brown sugar, and flour.
Make ahead, refrigerate unbaked, and pop it in the oven when guests arrive for easy, crowd pleasing comfort.
2. Strawberry Rhubarb Pie
This pie is the sweetheart of spring, pairing strawberries’ softness with rhubarb’s tart snap. A buttery, flaky crust cradles the rosy filling and a lattice top lets steam escape for perfect texture.
A touch of vanilla or cardamom rounds everything out without stealing the show.
Toss fruit with sugar, lemon juice, and tapioca or cornstarch, then pile it high. Chill your dough, work quickly, and brush with cream for shine.
Bake until thick juices bubble. Let it rest so slices hold beautifully, then serve with whipped cream for pure nostalgia.
3. Rhubarb Custard Bars
These bars hit that dreamy sweet tart note with a creamy custard tucked over a shortbread base. The crust bakes first until lightly golden, then a silky rhubarb custard goes on top.
Once cooled, they slice into clean, gorgeous squares that travel well for picnics.
Use finely chopped rhubarb for even distribution and gentle tang. Whisk eggs, sugar, cream, and a little flour until smooth, then fold in the fruit.
Chill thoroughly for clean cuts. A dusting of powdered sugar and citrus zest makes them sparkle, perfect with coffee or tea.
4. Rhubarb Upside Down Cake
Flip this cake and you’ll reveal a jewel toned rhubarb mosaic glazed in caramel. The buttery batter bakes up tender, soaking in tangy juices for incredible moisture.
It looks showy without fuss, making it ideal for brunches and spring birthdays.
Arrange rhubarb in patterns over brown sugar and butter, then pour in the batter. A little cardamom or ginger warms the flavor.
Bake until springy and deeply fragrant. Let it rest, loosen edges, and invert in one confident move.
Serve slightly warm with whipped creme fraiche or vanilla ice cream.
5. Rhubarb Fool
A fool is the easiest dessert to love and the easiest to make. Silky whipped cream folds with bright rhubarb compote for a cloudlike treat that tastes sunny and refreshing.
The marbled swirls look fancy even though it takes minutes.
Cook rhubarb briefly with sugar and a squeeze of orange until tender but not mushy. Cool completely, then ripple into softly whipped, lightly sweetened cream or yogurt.
Layer in glasses for a pretty presentation. Add crushed meringues or shortbread crumbs on top for texture that cracks delightfully with each spoonful.
6. Rhubarb Galette
Galettes feel relaxed and impressive all at once. This free form tart lets rhubarb shine in a mosaic of pink slices nestled in flaky pastry.
There is no need for a perfect circle or fancy crimping, just fold and bake until juicy and golden.
Toss the rhubarb with sugar, cornstarch, and lemon zest. Pile it onto rolled dough, leaving a border, then fold up the edges.
Brush with egg wash and sprinkle with demerara sugar for crunch. Serve warm with honeyed yogurt or vanilla ice cream for effortless elegance.
7. Rhubarb Cheesecake
Cheesecake loves a tart partner, and rhubarb is perfect. A smooth, rich filling contrasts a bright compote ribboned over the top.
Each bite lands creamy, tangy, and balanced, especially with a crunchy graham or biscuit crust.
Bake the crust for structure, then pour in the filling and bake gently to avoid cracks. Swirl cooled rhubarb compote on top before chilling overnight.
A hint of lemon in the batter helps lift everything. Serve neat slices with extra compote and crushed pistachios for color and a whispered nuttiness.
8. Rhubarb Pavlova
Pavlova gives you crunchy shell outside and marshmallow softness inside, a dreamy stage for tangy rhubarb. Top generously with softly whipped cream and glossy compote or quick poached ribbons.
The textures play together beautifully, light yet indulgent.
Whisk egg whites with sugar until glossy peaks form, then bake low and slow for that perfect chew. Cool fully before topping to avoid weeping.
Add vanilla and lemon zest to the cream for brightness. Garnish with berries, pistachios, or edible flowers to make the colors pop at your spring table.
9. Rhubarb Coffee Cake
Morning or afternoon, this coffee cake meets the moment with tender crumb and cinnamon streusel. Rhubarb pieces dot the batter, adding juicy pockets and just enough tang to keep it interesting.
It slices neatly for brunch platters or lunch boxes.
Cream butter and sugar, then fold in sour cream for moisture and lift. Alternate dry ingredients with the dairy, scatter rhubarb, and finish with chunky crumbs.
Bake until a tester comes out clean. A light glaze with vanilla takes it over the top without overpowering that signature tartness.
10. Rhubarb Lemon Bars
Bright lemon bars get a spring twist from a rosy rhubarb swirl. The citrus snaps while rhubarb adds floral tang, making each bite lively and balanced.
A shortbread crust keeps things buttery and sturdy, perfect for parties or bake sales.
Bake the crust until just golden, whisk a lemony custard, then swirl in rhubarb puree with a skewer for marbled beauty. Chill completely so bars cut cleanly.
Finish with powdered sugar and a whisper of lemon zest. They pack well and taste even better the next day.
11. Rhubarb Bread Pudding
Bread pudding turns pantry scraps into comfort with a spring twist. Tart rhubarb cuts through rich custard, giving a bright pop between soft, creamy bites.
It is lovely warm with a drizzle of cream or a scoop of ice cream.
Use day old brioche or challah for plush texture that soaks up custard. Macerate rhubarb with sugar to tame the sour edge, then fold into the soaked bread.
Bake until puffed and set at the center. A hint of orange zest or cinnamon lends warmth without overshadowing rhubarb.
12. Rhubarb Sorbet
When you want pure rhubarb flavor in cold, clean form, sorbet delivers. It is bright, tangy, and incredibly refreshing after heavier meals.
The color alone makes everyone smile, especially on the first truly warm day.
Simmer rhubarb with sugar and water, then blend and strain for a silky base. Chill thoroughly and churn until fluffy.
A touch of lemon or a splash of gin can sharpen the edges beautifully. Serve in small scoops with basil leaves or shortbread for contrast.
13. Rhubarb Muffins
These muffins are weekday friendly and spring festive. Tender crumb, pops of tart fruit, and a sparkly sugar lid make them irresistible warm from the oven.
They freeze well, so you can stash extras for later.
Use buttermilk for moisture and lift, folding in diced rhubarb gently to keep the batter airy. A dash of cinnamon or ginger adds cozy depth.
Fill cups nearly to the top for that bakery dome. Bake until golden and fragrant, then cool slightly before peeling back the wrappers and diving in.
14. Rhubarb Eton Mess
Eton mess is not fussy, and that is its charm. Crunchy meringues, soft cream, and tangy rhubarb tumble together in joyful layers.
Every spoonful brings a different balance of textures and sweetness.
Use store bought meringues to keep things quick. Swirl rhubarb compote through lightly sweetened cream, then fold in big meringue chunks at the last minute so they stay crisp.
Add toasted nuts or lemon zest on top. Serve immediately for peak crunch, or chill briefly for a softer, still lovely bite.
15. Rhubarb Shortcakes
Shortcakes are a tender, crumbly vehicle for juicy fruit, and rhubarb makes them sing. The buttery biscuits soak up syrup while holding their shape, so every bite feels plush and bright.
Add billows of whipped cream and dessert feels special yet down to earth.
Simmer rhubarb briefly with sugar and vanilla until just tender. Bake cream biscuits or buttermilk biscuits, split them warm, and spoon on the compote.
Finish with lightly sweetened cream. A sprinkle of turbinado sugar on top gives sparkle and crunch.
16. Rhubarb Crumble Bars
If you love handheld desserts, these bars are it. A buttery base doubles as a crumbly topping, sandwiching a tangy rhubarb layer that slices clean and travels well.
They taste like crisp and pie had a portable baby.
Pulse flour, butter, sugar, and salt until sandy, press most into the pan, and bake. Spread rhubarb jam or quick compote, then sprinkle remaining crumbs.
Bake until golden and set. Cool thoroughly before cutting, then pack for picnics, hikes, or desk treats.
17. Rhubarb Panna Cotta
Panna cotta brings velvety simplicity that loves a tart topping. The gentle wobble contrasts beautifully with a bright rhubarb sauce.
It is make ahead friendly, elegant, and naturally gluten free.
Bloom gelatin, warm cream with sugar and vanilla, then strain and pour into cups. Chill until set.
Spoon on cooled rhubarb compote or a rhubarb strawberry sauce for color and freshness. Add lemon zest or basil syrup if you want herbal notes, and serve with crisp cookies on the side.
18. Rhubarb Hand Pies
Hand pies promise flaky pockets of joy you can eat anywhere. Rhubarb’s tart jammy filling keeps them from feeling too sweet, perfect for picnics and road trips.
They freeze beautifully unbaked, ready for last minute plans.
Cook a quick rhubarb filling with sugar and lemon, thickened slightly with cornstarch. Chill before spooning onto pastry rounds.
Crimp, cut vents, and brush with egg wash for shine. Sprinkle coarse sugar for crunch, then bake until deeply golden and bubbling at the seams.
19. Rhubarb Scones
Scones studded with rhubarb feel special with morning coffee. The crumb is tender, and little pockets of tart fruit keep each bite lively.
A simple vanilla glaze brings shine and just enough sweetness.
Keep butter cold and work quickly for flaky layers. Fold in small diced rhubarb and a splash of cream.
Pat the dough into a round, cut wedges, and chill before baking. Drizzle with glaze while warm so it sets gently.
These reheat nicely, making them a great make ahead treat.
20. Rhubarb Clafoutis
Clafoutis is like a baked crepe meets custard, and rhubarb suits it beautifully. The batter puffs around tart fruit, creating soft, custardy bites with lightly caramelized edges.
It looks fancy but comes together with pantry staples.
Blend eggs, milk, sugar, flour, and vanilla until smooth. Scatter rhubarb in a buttered skillet, pour over the batter, and bake until set with a slight jiggle.
Dust with powdered sugar and serve warm. A spoon of creme fraiche or yogurt on the side is perfect.
21. Rhubarb Tiramisu
This playful tiramisu swaps espresso for tart rhubarb syrup and compote. Mascarpone layers stay lush, contrasting bright fruit for a spring forward twist.
It is elegant, lightly sweet, and wonderfully make ahead for entertaining.
Poach rhubarb with sugar and orange peel, reserve syrup, and cool. Dip ladyfingers quickly so they do not get soggy, then layer with mascarpone cream.
Chill overnight to set flavors. Finish with crushed pistachios or shaved white chocolate for texture and a pretty finish.
22. Rhubarb Ice Cream
Homemade ice cream becomes spring in a scoop with ribbons of rhubarb. The creamy base tames tartness while still letting flavor shine.
Swirls of compote add pops of color and texture.
Cook a simple custard or use a no churn base with whipped cream and condensed milk. Ripple through cooled compote just before freezing.
Add vanilla bean or a splash of rose water for floral notes if you like. Serve in sugar cones or alongside warm crisps for perfect contrast.
23. Rhubarb Almond Tart
Frangipane and rhubarb are a power couple. The almond filling bakes up plush and aromatic beneath striking pink batons.
It is visually stunning yet straightforward, ideal for impressing without stress.
Blind bake the shell, spread almond cream, and lay rhubarb in a neat pattern. Brush with syrup for shine.
Bake until puffed and golden at the edges. A scatter of toasted almonds and a squeeze of lemon at the table brighten everything.
Serve thin slices with tea.
24. Rhubarb Jelly Roll
A jelly roll feels vintage in the best way. Light sponge cake wraps around tart rhubarb jam for a pretty spiral that slices beautifully.
It is airy, not cloying, and ideal after a big meal.
Whip eggs until voluminous, fold in flour gently, and bake as a thin sheet. Roll warm in a towel to set the shape, then unroll, spread jam, and roll again.
Chill to firm before cutting. A dusting of sugar and a dollop of cream finish the look.
25. Rhubarb Rice Pudding
Comforting rice pudding gets lifted with a spoonful of tart rhubarb on top. The creamy texture loves a bright counterpoint, and the color is irresistible.
It is simple, soothing, and budget friendly.
Simmer rice slowly with milk, sugar, and vanilla until thick and tender. Stir in a knob of butter for gloss.
Serve warm or chilled with rhubarb compote and a pinch of cinnamon or cardamom. Leftovers keep nicely, making this a practical dessert you can enjoy all week.
