Tuesday, June 2, 2015

Baking with Rhubarb

Over the years I had never really eaten much rhubarb. I had vague memories of my mom once baking a rhubarb crisp, but with a couple picky eaters in the house it wasn't a big hit. However this spring, while at a church dinner, Adam and I purchased a strawberry rhubarb pie. It was delicious, and definitely sparked an interest for rhubarb in us both.

While purchasing plants for our garden last month we found some rhubarb plants; hopefully next year we will have some home grown of our own. : ) This year we purchased some rhubarb and tried two recipes I found on Pinterest.

The first was a rhubarb pie with crumb top. We both agreed that it was one of the tastiest pies we had ever eaten.

Rhubarb Pie:
6cups diced, unpeeled rhubarb
2cups sugar (I used one cup white and one cup brown)
6tablespoons all-purpose flour
1tablespoon chilled butter, cut into small pieces
1/4cup chilled butter, cut into small pieces
1/4cup sugar
1/2cup all-purpose flour


  1. Preheat oven to 350F.
  2. To prepare filling, combine rhubarb with sugar and flour. Spoon into piecrust. Dot with butter.
  3. To prepare the topping, mix butter, sugar and flour with a pastry blender or your hands until crumbly. Sprinkle over rhubarb mixture.
  4. Bake 1 hour or until filling is bubbling and topping is browned.

The following week I decided to give another recipe a try, this time rhubarb bars. The were lovely! The perfect addition to afternoon tea.
Rhubarb Bars:  (recipe found here)

For the crust
  • 1 and ½ cups flour
  • ¾ cup cold butter, cubed
  • ¼ cup powdered sugar
For the filling
  • 3 large eggs, beaten
  • 2 cups white sugar
  • ½ cup flour
  • ½ tsp salt
  • 4 cups rhubarb, diced
  1. Preheat oven to 350 F. In a medium bowl, combine the flour and powdered sugar. Using a pastry blender cut in butter until the mixture resembles coarse crumbs.
  2. Pat the crumbs into a well greased 9 x 13 in baking pan. Bake the crust at 350 F for 10-12 min or until lightly browned.
  3. While the crust is in the oven, mix together eggs, sugar, flour and salt.
  4. Gently stir in the diced rhubarb. Pour the rhubarb mixture over the hot crust. Return bars to the hot oven. Reduce oven temperature to 325 F and bake for 30-35 min or until the filling is set.
  5. Cool and cut into bars.
We also planted strawberries this spring, so I am hoping that the plants might produce this year. It is such a blessing,and treat, to enjoy the fresh produce season by season!


  1. Both sound delicious! I will be adding them to my list for spring when my rhubarb is here. I am planning on purchasing a few more crowns this winter as we all really love rhubarb. It is so easy to grow and really versatile.

  2. We like to chop it up, add a bit of water and sugar and stew it, wonderful eating with yogurt or as a snack. Your recipes look delicious!

  3. How scrumptiously good this looks!! What a delight both the bars and pie look to be to the taste buds :) I am wishing we had a rhubarb plant, as in Spring and Summer I am always craving "summer pies" like peach and strawberry and would love to try this. Also, forgive me if I am repeating myself and have said so before, but your photography of your baking and cooking creations you share is always so lovely. It makes me wish I could be having a lovely chat with you at your cozy table over some tea and rhubarb pie :)

    Blessings and hugs!
    Hope you and your sweet family are doing wonderfully♥

  4. I have two plants and they are both producing well. Rhubarb is one of those fruits which freezes very well, and only needs cutting up into chunks before freezing.

  5. Your pie looks amazing! I have only had rhubarb pie once with strawberries and I was very nervous but it was delicious! Thank you for sharing your recipe with us on the Art of Home-Making Mondays Sarah.

  6. Oh Sarah! Your pie looks so gorgeous and wonderfully tasty too! Just the other day a sweet friend of ours brought us a rhubarb and apple crumble and I was pleasantly surprised at how delicious it was, having never tasted rhubarb before!
    The bars you made also look lovely...I love my visits to your blog as I always so welcome and at home:)
    Hope you are well dear Sarah...hugs and much love to you!

  7. That pie looks delicious Sarah, we love anything rhubarb here.
    Fondly Michelle

  8. Mmmm...rhubarb reminds me of my childhood days. We always had some growing out behind the garage and we would break off a stalk, bring it in the house and dip it in the sugar bowl and eat it! Mom always made rhubarb pies or strawberr-rhubard cobbles. Oh my gosh, they were good! I have been thinking of getting myself some and making that yummy cobbler. Yours look delicious!! I am visiting from Roses of Inspiration :)

  9. I saw a recipe that included rhubarb a few days ago and it looked tasty. These look delicious, too! I haven't baked with it yet, but I want to give it a try!

  10. Oh Sarah, both recipes have my mouth watering! I have a lot of rhubarb this year so I will definitely be trying one of these recipes out....I am thinking the rhubarb bars :)

    It's so good to stop by for a visit. I hope you are well and enjoying the warmer months. Thanks for sharing with Roses of Inspiration. Hugs!

  11. hello sarah,
    your pie looks delicious. we love rhubarb . thanks for the recipe!
    have a nice weekend,

  12. Hello Sarah,
    I just found your blog. I really enjoyed reading through several of your posts. I love seeing your sewing and handiwork projects! They are so cute and pretty. :)
    I am glad you have discovered the delights for rhubarb pie and rhubarb bars! Such yummy treats this time of year! :)

  13. Oh yum another rhubarb recipe. I have rhubarb growing in the garden, it is not ready yet, but I already know what I am going to make with it ~smiles~

    Thank you for the recipe, I am sure it will go down a treat with my family.

    You have a lovely blog Sarah, so glad I found it. I love the name Sarah, my eldest daughter is a Sarah.