- Dish type
- Fruit desserts
- Rhubarb crumble
Fresh rhubarb is cooked on a shortbread-style crumble base and topped with a creamy custard and more crumble mixture. It tastes great served warm as a dessert or you can serve it as a traybake if you want to make it in advance.
23 people made this
- 375g plain flour
- 325g soft brown sugar
- 225g butter, softened
- 4 eggs
- 30g plain flour
- 300g caster sugar
- 225ml single cream
- 1/2 teaspoon salt
- 500g chopped rhubarb
MethodPrep:20min ›Cook:55min ›Ready in:1hr15min
- Preheat oven to 180 C / Gas 4.
- Mix 375g plain flour and 325g soft brown sugar in a large bowl; rub in softened butter until mixture resembles coarse crumbs. Reserve about 180g of the flour mixture; pat remainder into the bottom of a baking dish.
- Bake in preheated oven until base is lightly browned, about 15 minutes.
- Beat eggs in a large bowl; mix in 30g plain flour, 300g caster sugar, cream and salt until smooth.
- Sprinkle chopped rhubarb over the baked base. Pour egg mixture over rhubarb; top with reserved flour mixture.
- Bake in preheated oven until the dessert is set and lightly browned, 40 to 45 minutes.
Reviews & ratingsAverage global rating:(17)
Reviews in English (16)
OMG!!! So true, its good.We tried rhubarb raw - disgusting, tried with sugar - even worse. So don't like rhubarb.. Made this recipe and it is very good..surprise surprise.. Make it, eat it, like it !!!!-29 Jul 2012
I very carefully weighed out 4 pounds of rhubarb and got 12 culs! I was pretty sure this was way too much fruit so I divided it in half, doubled the batter and made 2 cakes. Maybe after all the effort (I had spent much of the day running from friend to friend scrounging fruit) I couldn't help but be let down. Cake was fine but nothing I will likely make again. I hope someone else measures out 4 pounds and lets me know how much they get.-15 May 2013
We LOVE rhubarb so I'm always looking for new recipes. This one far exceeded my expectations. My husband says it's company worthy! Add a little whipped cream or ice cream and it's even better. Yum!-05 Sep 2012
The 35 Best Rhubarb Recipes For Spring
From mini hand pies to muffins and a classic crisp, there are endless ways to use rhubarb.
Spring is truly here when those signature pink stalks hit the grocery aisles. Get the most out of the short rhubarb season by starting early, preserving the extras (read more on how to freeze rhubarb below) and and making as many tasty desserts and savoury mains featuring this spring vegetable as possible (yes, it’s a vegetable, even though it’s often used like a fruit). Get inspired with our favourite rhubarb recipes, and read more about rhubarb here, including how to store it:
Rhubarb Cheesecake Bars
I love rhubarb, especially in the spring. Put it atop a creamy cheesecake with a nutty crust — mmmm. Rhubarb Cheesecake Bars – heavenly. So good you won’t want to stop eating until it’s all gone.
One pound of rhubarb makes 3 cups of sliced rhubarb. The redder the color of the rhubarb, the sweeter the taste. So I hear. To me, it’s all relative and all tart! In fact rhubarb is one of the few tart things I do like. By the way, it is not a fruit. It’s considered a vegetable and is also sometimes classified as an herb. And the big green leafy top is poisonous so be sure to trim and discard it if you are harvesting directly from the garden. Place stems in plastic bag and store in the refrigerator until ready to use. Rhubarb will keep 2-3 weeks in the refrigerator. To prepare, wash each stem thoroughly one at a time. Trim off any blemishes and cut stems into uniform slices ½ to 1 inches each. For this recipe, where it is not cooked ahead of time, go with the smaller slices.
The sugar in the rhubarb layer is needed to draw the juices out of the rhubarb, as well as to counteract the rhubarb tang. Strawberry gelatin adds to the flavor in a subtle way, however, I always use sugar free gelatin to lessen the carb count. If that doesn’t matter to you, use regular gelatin. The creamy cheesecake is the perfect base for the pretty pink of the rhubarb. Looks sooo nice and tastes wonderful! And if you want to count it as a vegetable for the day – no judgement here. Although a New York Court judged rhubarb a fruit in 1947 because it is most used in desserts!
Grandma Bev’s Rhubarb Dessert (Rhubarb Crisp)
This is one of Grandma Bev’s recipes. She always had this waiting for my mother when we visited.
Original recipe makes 1 8-inch pan
1 cup all-purpose flour
5 tablespoons confectioners’ sugar
1/2 cup butter
1 1/2 cups white sugar
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
2 eggs, beaten
3 cups chopped rhubarb
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1 cup flour and confectioners’ sugar together in a bowl cut butter into flour mixture using a pastry cutter or two forks until mixture is crumbly. Press flour-butter mixture into an 8-inch square pan.
- Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
- Mix white sugar, 1/4 cup flour, baking powder, and nutmeg into the beaten eggs. Fold rhubarb into egg mixture pour rhubarb filling into the baked crust.
- Bake in the preheated oven until filling is bubbling, 35 minutes.
Calories: 243 kcal
Carbohydrates: 39.6 g
Cholesterol: 56 mg
Fat: 8.7 g
Fiber: 0.9 g
Protein: 2.8 g
Sodium: 98 mg
These rhubarb bars taste even better than they look
Is it me, or have rhubarb desserts gotten pinker and more vivid in the last few years?
A decade or so ago, they weren’t always the most attractive confections, at least not the ones I baked. The majority of stalks I found were green, not red. And even those blushed with pink turned sort of beige-puce when you cooked them. They were exuberantly tangy, yes, but, outside of glossy food magazines, not always gorgeous.
The thing is, I didn’t care. I have always loved rhubarb for its bracing flavor first, potential for beauty a distant second.
But since decidedly red, hothouse rhubarb has come onto the market in the last few years, it’s easier than ever to make a more rosy statement. This season, I’ve turned the stalks into a lemon barlike dessert that substitutes tart rhubarb for citrus, garnished with a burst of flamboyant slivers on top.
As it is in my favorite lemon bar recipes, the base is a buttery shortbread that would be excellent on its own and is easily whirled together in a food processor. This is baked first so it’s nice and crunchy before the filling is spooned on top.
For the filling, I start with a compote, basically just rhubarb simmered with sugar until it breaks down into tasty mush. If you happened to have a windfall of rhubarb and wanted to double the compote to top yogurt in the future, that would be extremely practical. Sometimes I like to spike my yogurt-topping compote with a little rosewater or vanilla extract. Stir it in after you’ve taken the half you’ll need for the bars.
After cooling a bit, the compote is mixed with eggs to make it custardy and flour to help it keep its shape when the bars are cut, plus a little lemon to accentuate the brightness.
Then there’s the stripy pink garnish. To be perfectly honest, if you’re not planning to photograph your bars, you can skip it. Otherwise, choose the slimmest, pinkest rhubarb stalk in the bunch, and use a vegetable peeler to make ribbons, some of which may curl. Scatter these on top of the custard before baking. The downside of the rhubarb strips is that you’ll need a very sharp knife to cut through them neatly. But it’s a small bit of effort for a treat that tastes even better than it looks.
RHUBARB CUSTARD BARS
Yield: 1 (9-inch) square pan Total time: 1 1/2 hours, plus cooling
For the shortbread:
1 1/2 cups all-purpose flour
1/4 teaspoon fine sea salt
3/4 cup cold unsalted butter (1 1/2 sticks), cut into 1-inch pieces
For the filling:
10 ounces rhubarb, sliced (2 1/2 cups), plus 1 slender red stalk for the top
2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
3 tablespoons all-purpose flour
1 tablespoon finely grated orange or lemon zest
Powdered sugar, for serving
1. Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
2. In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don’t clean out the food processor, you’re going to need it.
3. Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
4. While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
5. Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don’t worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that’s fine. You’ll have about 1 cup strips.
6. To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
7. Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment “handles” to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with powdered sugar before serving.
Though it's most often associated with dessert, rhubarb is actually a vegetable. Aside from it's pink color, it looks a lot like a celery stalk. You can eat rhubarb stalks raw, but it's extremely tart, so most recipes call for cooking it. The leaves, which you probably won't see when you buy it, are poisonous and should not be eaten. (It was a big problem in WWI in Britain.)
When is rhubarb season?
Though you can find rhubarb in some places yearlong, it's only in season in the U.S. from April to June. It'll be difficult (since strawberry rhubarb pie is THE BEST), but we recommend waiting until you can get the good local stuff.
What should I look for when buying rhubarb?
It's not all about the color. Hot pink does not equal a better tasting stalk of rhubarb. (But it is a lot prettier.) You'll want to look for firm, crisp stalks, nothing limp or speckled with a lot of blemishes.
Can I use frozen rhubarb?
Sure can! Just be sure to measure the rhubarb while it's still frozen for the proper amount&mdashonce the rhubarb thaws, it will shrink in size, soften and leak out its juices, making measuring it a messy and inaccurate affair. Be sure to reserve all of its juices as it defrosts&mdashthere's precious pectin content in there that we want to keep inside the crisp, to help thicken the sauce as the rhubarb bakes.
What else can I make with rhubarb?
Rhubarb jam is a deliciously tart spread that goes well on toast, in oatmeal, or baked into crumb bars. Rhubarb pie is also amazing and proves that rhubarb stands on its own and does not need strawberries to play second fiddle to.
Dark brown sugar vs. light brown sugar vs. golden brown sugar&mdashwhat's the difference?
All brown sugars have some degree of molasses content added back into the mix of their white granulated sugar base. Golden brown sugar has the least amount of molasses, dark brown sugar has the most, and light brown treads the middle ground. You can use any of these sugars in this recipe! If you like a stronger hint of molasses flavor, go with dark brown, and if you're not too keen on that deep syrupy vibe, go with golden brown sugar&mdashthey're all delicious, and it's up to personal preference!
Can I use different varieties of cinnamon?
Absolutely. Again, this is up to personal preference. There are two main types of cinnamon: cassia cinnamon, which is the most common type found in most grocery stores, and Ceylon cinnamon, which is native to Sri Lanka and tends to be a little more expensive. Both are processed from the inner layers of bark from a genus of evergreen cinnamomum trees. Cassia cinnamon has a more punchy, spicy kick to its flavor profile, is usually darker in color, and its pronounced characteristics hold up really well when made into cinnamon sugar. Ceylon cinnamon is a lot milder and more nuanced in flavor&mdashit's almost more floral than it is spicy and sweet.
I need more spring recipe ideas! I'm sick of winter produce.
AMEN! Our super simple spring dinners will re-inspire your weeknight menu. More of a cake person? Our spring-inspired cakes and cupcakes are not only perfect for Easter brunch&mdashthey're wonderful for just about any weekend, regardless of the crowd size.
If you've made this recipe, leave us a comment below and don't forget to rate it! We love hearing from you.
Rhubarb Oat Muffins with Cinnamon Butter Crumble
This super delish recipe for Rhubarb Oat Muffins is often one of the first things I make when rhubarb season begins. It’s an absolute favorite of mine best with fresh, tart, early season ‘barb – especially the bright red stemmed varieties.
It’s an easy recipe with just a few simple, old fashioned ingredients. The Rhubarb Oat Muffins themselves are humble in appearance, but they’re hearty and really flavorful. Every bite carries wonderful bits of tart rhubarb. The dense, lightly sweet cake also has a little chew from the oats combined within. Rhubarb Oat Muffins are a breakfast champion. A crave-able snack extraordinaire. Wonderful with a cup of coffee or tea, or as a lightly sweet, simple dessert. They’re heavenly in every way… Except that they always seem disappear too quickly.
As good as they are, I wanted to dress them up a little and decided that a good, old fashioned crumble would be the perfect addition.
And, when the brightest ruby red rhubarb stalks I’ve ever seen appeared at my local market this spring, I knew exactly what to do to make sure that beautiful color was showcased. I reserved some of the chopped pieces and added them after filling the muffin cups with batter – tucking the pieces into the batter just a bit, but making sure that the color was visible.
These Rhubarb Oat Muffins have been a hit with everyone I’ve served them to. They can be made ahead and kept in the refrigerator for a few days, and they freeze well, too, so you can keep then on hand for guests.
Nikki's Healthy Cookies
Coconut oil is available at health- or organic-food stores and at Whole Foods Markets (on the shelf next to the olive oils) olive oil may be substituted.
Make Ahead: The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 2 months.
Servings: 36 cookies
Position an oven rack in the upper third of the oven preheat to 350 degrees. Line a large baking sheet with parchment paper or a silicone liner.
Combine the bananas, vanilla extract and coconut oil in a large bowl.
Whisk together the oats, almond meal, shredded coconut, cinnamon, salt and baking powder in a large mixing bowl. Add to the banana mixture, stirring until combined. Fold in the chocolate chips. (The dough will be a bit looser than a standard cookie dough.)
Drop 2-teaspoon dollops of the dough, spaced 1 inch apart, onto the baking sheet. Bake on the upper rack for 12 to-- minutes, until the edges of the cookies are golden brown. Transfer the cookies to a wire rack to cool completely before storing. Repeat as needed to use all the dough.
NOTE: To make almond meal, process 3/4 cup blanched, slivered almonds in a food processor until they are the texture of sand.
There are dozens of great dessert recipes on 101 Cookbooks. These are recipes I developed or discovered over the years – dynamic desserts that are exciting or deserve to be highlighted! Some, like Nikki’s Healthy Cookies, or these wine-spiked Roasted Strawberries, or these Quinoa Hemp Balls are on healthful side of the spectrum. Others, like this beautiful Devil’s Food Cake, or my favorite Glissade Chocolate Pudding, are more indulgent. There has been a spectrum. Enjoy!
Turkish Coffee Chocolate Brownies
These brownies are dense and fudgy, deep-dish, and decadent with a high fat (butter & chocolate) to flour ratio. Espresso powder and an infusion cardamom seeds lends a Turkish coffee flavor profile.
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The easiest chocolate cake you'll ever make. And it's always a huge hit. It's the sort of easy dessert perfect for summer, and entertaining, because you don't need to heat your oven.
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One Bowl Banana Bread
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Saffron Vanilla Snickerdoodles
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Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla is hard to beat. This version is vegan and dairy-free.
Strawberry Rhubarb Crumble
A simple spring crumble - rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble top. Sounds a bit fancy, but really, it couldn't be easier to make.