Rhubarb Recipes

Strawberry Rhubarb Pie

  • 2 C slices strawberries
  • 2 C chopped rhubarb
  • 1.5 C sugar
  • 3 T minute tapioca
  • 1/4 t salt
  • 1/2 t ground nutmeg
  • 1 9" double crust pie pastry, unbaked
  • Butter

Mix fruit and cover with sugar, tapioca and spices. Let stand 25 minutes. Turn into unbaked 9" pie shell. Dot with butter; cover with lattice top pastry. Bake at 400 for 10 minutes. Reduce heat to 350 and bake 35 more minutes, until crust is golden brown.

Rhubarb Cream Pie

  • 1.25-1.5 C sugar
  • 3 T minute tapioca
  • 1/4 t salt
  • 1 t lemon juice
  • 3 C blueberries
  • 3 C chopped rhubarb
  • pastry for double crust pie

In large bowl, mix sugar, tapioca, salt, lemon juice, blueberries and rhubarb; toss gently to coat fruit. Let stand 15 miuntes. Prepare and roll out pastry; line 9 inch pie pan with half the pastry. Pour fruit mixture into the pastry lined pan. Top with another pastry; seal the edges. Cover pie with foil. Bake 25-30 minutes (no temp given, try 350, eh?). Remove foil; bake until golden brown, 20-25 minutes more. Cool pie on rack.

Rhubarb Crisp

  • 3/4 C sugar
  • 1 egg, beaten
  • 2 T plus 2/3 C flour, divided
  • 1/4 t mace
  • 3 C diced rhubarb
  • 1/4 C butter
  • 1/3 C brown sugar

Mix sugar, egg, 2 T flour and mace. Add rhubarb. Put in 9 inch square pan.

Mix butter, brown sugar and 2/3 C flour together until crumbly. Press down over rhubarb. Bake in 375 over for 30 minutes or until rhubarb is tender.

Rhubarb Lemon Tofu Pie


  • 5 stalks rhubarb, washed, leaves discarded
  • 1 granny smith apple, peeled, cored and cubed
  • dozen large strawberries
  • 6 oz firm (reduced fat) tofu
  • juice of 1/2 lemon
  • 1/4 c + 2 T sugar
  • 2 T whole wheat flour
  • 2 t sugar + 2 t whole wheat flour
  • (or optional pie crust and crust crumble)


In a rice cooker, (or pot) add a little water and the rhubarb stalks, chopped. Cook covered for several minutes (be more observant if doing rangetop cooking, as heat source may be hotter, and add water as needed). When rhubarb is pretty well done, carefully remove the cover (have an oven mitt on) and add the cubed apple, strawberries, and 1/4 c sugar. Cover and continue cooking a few more minutes.

Meanwhile, puree the tofu in a food processor or chopper, until very smooth. Add lemon juice, 2 T sugar, 2 T whole wheat flour, and process until well blended. Line an 8" pie tin with oil, (here you can add a pie shell if you prefer, instead of...) and sprinkle to coat with a sugar and whole wheat flour mixture, about 2 t each. Spread the tofu mixture into the pie tin (or onto the crust). Bake at 400 F for a few minutes, (until crust is done, if using a crust). Remove and cool.

Check rhubarb mixture for sweetness (I use a minimum of sugar), and adjust to your preference. Pour into a fine (or cheesecloth lined) seive, and drain off juices, do not squeese dry. Save juices for some other use (perhaps for a jelly). Pour remaining rhubarb mixture over the baked lemon tofu. Refrigerate (or top with crust crumble and bake again until done). The texture of the fruit mixture does not jell, or thicken, when the smaller amount of sugar is used, but I like it the way it is. The lemon tofu is in sweet contrast to the more tart but still sweet rhubarb and fruit filling.

Rhubarb Bread

Another good rhubarb recipe!

* 1 1/2 cups brown sugar
* 1/2 cup oil
* 1 egg
* 1 cup buttermilk
* 1 tsp. salt
* 1 tsp. soda
* 1 tsp. vanilla
* 2 1/2 cup flour
* 1 1/2 cups rhubarb, diced
* 1 1/2 cups nuts, chopped


* 1/2 cup white sugar
* 1 Tbsp. butter


Stir together in given order: brown sugar, oil, egg, buttermilk, salt, soda, vanilla, flour, rhubarb and nuts.

For topping: Mix and spread over top of bread before baking. Bake at 325 degrees F for 40 minutes. Makes 2 loaves.

By Robin from Washington, IA

Rhubarb Cobbler


* 4 1/2-5 cups finely chopped rhubarb
* 1/2 cup white sugar
* 1/2 cup brown sugar
* 1/2 cup butter
* 1/2 tsp. salt
* 2 tsp. baking powder
* 1 egg, slightly beaten
* 1/2 cup milk
* 1 cup flour

Spread rhubarb evenly in greased cake pan. Combine the rest of ingredients and spread over rhubarb.

* 1/2 cup brown sugar
* 1 Tbsp. cornstarch
* pinch salt
* 1 cup water

Mix sugar, cornstarch and salt. Sprinkle over batter. Pour water evenly over all. Bake at 375 degrees F for approximately 1 hour or until golden. Serve warm with milk.

By Robin from Washington, IA

Rhubarb Pie

Rhubarb Pie

2 pounds rhubarb
1/4 cup lemon juice (Mark substitutes 1 teaspoon cinnamon)
1 cup sugar
1/2 cup Minute instant tapioca (Mark substitutes 1/4 cup flour)
1/2 cup water (Mark omits the water)
2 boxes Pillsbury crust
one 10-inch Pyrex pie plate
foil for bottom of oven


I use two boxes of crust for a 10-inch pie plate. Never use smaller pie plates than 10 inches. A large pie plate affords long slices, which look so much more formidable and appetizing. Plus, you can always bring the extra slices to work if you panic when faced with eating the leftovers and susequent extra time on the StairMaster.

One box of two small crusts really isn't enough to make a nice, thick crust that won't leak, nor does it allow you to have a substantial edge that won't burn. Also, when shopping for rhubarb, look for thick, juicy, red stalks. Beware of stalks that are bruised, cut, or dried-out at the ends.

Begin by slicing the rhubarb into inch-long pieces. Then, slice the rhubarb down the middle, along the grain of the stalk. This allows the rhubarb to release its flavor and absorb the sugar. Combine the rhubarb, lemon juice, sugar, and tapioca. Stir to coat the rhubarb, then allow it to marinate while you prepare the crust.

Turn on your oven to 400 degrees, to allow it time to preheat while you roll the crust and put the pie together. You want the oven to be fully preheated, otherwise the crust won't be as flaky. Also, cover the bottom of your oven with foil, to keep it clean in case the filling boils over.

Open a box of crusts, remove all the plastic, and place both crusts atop each other on a clean, floured board. Roll the crust to be 3 inches larger than your pie plate.

Place the bottom crust into the pie plate and pour-in the filling. Roll-out the top crust to the same size as the bottom crust. Brush the overhang of the bottom crust with a little water, then cover the pie with the top crust, pressing lightly to seal the edges.

Fold the crust over once, towards the center of the pie, then fold it once more. This thick edge doesn't need to be covered with foil to avoid burning. Use your thumb on one hand and thumb and index finger of the other hand to fully seal the crust and build-up a nice, pretty edge to the crust.

Cut several holes in the top of the crust. Don't be afraid to cut too many, as this will help release steam when the filling begins to boil. If you don't cut enough holes, pressure will build inside the crust and break open the edges, causing leaks and spills.

Just before you place the pie in the oven, pour in the half-cup of water. This makes for a juicy, wonderful filling. The tapioca will absorb the water and rhubarb juice to make a nice, gelatinous filling that contrasts with the texture of the rhubarb.

Bake the pie for 20 minutes, then lower the heat to 350 degrees. Continue to bake the pie for another 40 minutes, checking towards the end to see if the filling has begun to bubble in the center. Once the center begins to bubble and thicken, remove the pie from the oven.

Allow the pie to cool almost completely before serving. This lets the filling completely thicken and set, so it won't run all over the place when you slice and serve the pie. This pie is best served warm with scoop of vanilla ice cream, or cold with a glass of milk.

Strawberry Rhubarb Pie


Pie crust

  • 2 1/4 cups flour
  • 3/4 cup shortening
  • 5 Tbsp cold water or milk (milk preferred)

Pie filling

  • 1 cup sugar
  • 6 Tbsp tapioca (tapioca starch preferred, but quick-cooking tapioca is ok too)
  • 1 lb rhubarb, cut into 1/2-inch pieces
  • 4-6 cups strawberries


Cut the stawberries in half. Place in a bowl with the rhubarb and add the sugar and tapioca. Mix and let sit for at least 15 minutes.

Make the pie crust: Cut the shortening and flour together. This can be done with two knives, with a pastry cutter, or with some electric mixers. (I do mine in a Kitchenaid food processor/mixer.) When the mixture has an even consistency (it should resemble coarse sand), add in the milk (or water). Take about 5/8ths of the dough and roll out on a floured board until it is a little bit larger than a 10-inch pie pan. Put this in the pie pan. (The rest of the dough is for the top of the pie.)

Pour the strawberries and rhubarb mixture into the pie crust.

Roll out the remainder of the pie crust. Place on top of the pie, crimping the edges of the top and bottom crusts together. Make one or two slits in the top of the crust for steam to escape.

Bake 45 to 50 minutes at or until syrup boils with heavy bubbles that do not burst.

Strawberries and rhubarb are both seasonal fruits. Their season is late spring/early summer. You can use 3/4 cup sugar if you like it less sweet.

I recommend putting a piece of aluminum foil under the pie as it is cooking, because it invariably leaks. This will save you from having to clean up the oven.