Tag: rhubarb

Rhubarb Streusel Muffins

Well, spring has finally arrived in Northern Wisconsin. The trees are blossoming, the bees are buzzing, and the rhubarb and asparagus are pushing up through the ground. I’ll tell you, that makes for one happy food blogger over here. And with the rhubarb coming up, it’s time to bake all the goodies. This year, we started with these delicious and simple Rhubarb Streusel Muffins. 

I know the natural combination is sweet strawberry to counter the tartness of the rhubarb. However, the Mr loves rhubarb in all forms, and particularly likes to keep it without the strawberries. What that means is that I worked hard to counter the tartness with just the right amount of sugar without going too heavy as to cover the tartness all together. 

These rhubarb streusel muffins fit the bill. They are light and fluffy and the streusel topping gives you the bit of sweetness on the tongue that is just about perfect. You’ll bake up a dozen breakfast treats in no time and everyone will be asking for more!

Let’s get baking!

Your Ingredients 

  • ¾ cup whole milk 
  • ¼ cup oil 
  • 1 large egg 
  • 1 teaspoon vanilla 
  • 2 cups all purpose flour
  • 6 tablespoons sugar (or ⅜ cup)
  • 2 teaspoons baking powder 
  • ½ teaspoon salt
  • ¼ teaspoon cardamom 
  • 1 cup fresh or frozen rhubarb 

Streusel Topping

  • 3 tablespoons flour
  • 3 tablespoons packed brown sugar
  • 2 tablespoons firm butter

Your Steps to Rhubarb Streusel Muffins

Preheat the oven to 400 degrees. Spray 12 medium muffin cups with cooking spray or line with paper baking cups. 

In a large bowl, whisk together milk, oil, egg, and vanilla. In a smaller bowl, combine flour, sugar, baking powder, salt, and cardamom. Stir into the wet ingredients until flour is moistened and just combined. Fold in the rhubarb. Divide the batter evenly among the muffin cups. 

In a small bowl, combine flour and brown sugar for the streusel topping. Cut the butter into small pieces. Use a pastry blender to cut the butter into the flour and sugar until crumbly. In a pinch, forks or knives can be used. Top each muffin with streusel topping. 

Bake for 20-25 minutes or until golden brown. Serve warm with a cup of coffee or tea. 

Wet, dry, rhubarb
Streusel topping!
Almost ready!
Portion it out!
Top them off!
Serve them up!

Rhubarb Streusel Muffins

These rhubarb streusel muffins are delicious baked treat that combine the tartness of rhubarb and the sweetness of that streusel topping! Give them a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ¾ cup whole milk
  • ¼ cup oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 6 tablespoons sugar or ⅜ cup
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cardamom
  • 1 cup fresh or frozen rhubarb

Streusel Topping

  • 3 tablespoons flour
  • 3 tablespoons packed brown sugar
  • 2 tablespoons firm butter

Instructions
 

  • Preheat the oven to 400 degrees. Spray 12 medium muffin cups with cooking spray or line with paper baking cups.
  • In a large bowl, whisk together milk, oil, egg, and vanilla. In a smaller bowl, combine flour, sugar, baking powder, salt, and cardamom.
  • Stir into the wet ingredients until flour is moistened and just combined. Fold in the rhubarb.
  • Divide the batter evenly among the muffin cups.
  • In a small bowl, combine flour and brown sugar. Cut the butter into small pieces.
  • Use a pastry blender to cut the butter into the flour and sugar until crumbly.
  • In a pinch, forks or knives can be used. Top each muffin with streusel topping.
  • Bake for 20-25 minutes or until golden brown. Serve warm with a cup of coffee or tea.
Keyword Breakfast, breakfast breads, breakfast muffins, Rhubarb, rhubarb muffins, rhubarb recipes
Tried this recipe?Let us know how it was!

Looking for some other sweet treats?

Please check out my Baking page for some delicious treats! Or maybe one of the muffins or breads below will tickle your fancy!

JessLeave a comment

Rhubarb Season

There are a few telltale signs of spring in the Midwest: Trees starting to bud, the smell of mud as everything begins to thaw and snow mixes with soil, dandelions popping up, and rhubarb season. 

Having a spring birthday, I think I have always been more in tune with the signs of spring. For as long as I can remember, I have had a love for the new growth; the messiness of what spring has to offer. I definitely have vivid memories of “swimming” in melt off puddles in the middle of the yard! As I have grown up and have become a gardener, that love has blossomed (see what I did there?!). It means it’s planting and soon to be growing season! 

Once the snow is gone (And in northern Wisconsin, we still have a TON of it with 70 degree weather coming our way!), such simple joy can be found in pulling away the leaves and debris to look for the first growth of rhubarb, among other spring plants. Because rhubarb season is such a sign of spring, let’s talk rhubarb and cooking with it! 

Some fun facts about rhubarb

  • Did you know rhubarb is a vegetable? In our household, we have more than your average number of discussions about whether a particular food is a fruit or a vegetable, but by definition, a fruit comes from a fruiting body, which rhubarb does not. 
  • The leaves of a rhubarb plant are poisonous when ingested. You can touch them, but you can’t eat them. 
  • Rhubarb can be harvested all summer, although it gets woodier as the heat of the summer takes hold. It’s a common myth that it gets toxic late in the summer. Harvesting should be limited to just a few stalks at a times past June to allow the plant to build reserves of energy, however.
  • Want to learn more? Head to the UW Extension site to learn more about rhubarb!

Rhubarb Season: Let’s cook together! 

With the days getting longer and that snow nearly gone (except here, of course!), rhubarb season is almost here! Let’s cook and bake some rhubarb treats together!

Baked Goods

There’s something about that combination of sweet strawberries and tart rhubarb that make the tastebuds happy. So below we have two great recipes: strawberry rhubarb oat bars and strawberry rhubarb bread. I can’t get over the color!

I have never loved the idea of pie crust, but this simple rhubarb pie has the easiest pie crust that I bet you will revisit again and again! And the cookies? They are soft and delicious; a unique treat to be sure! Click any of the pictures to head to the recipes!

Canning during rhubarb season

Sometimes I sell my jellies and jams to friends and family. Strawberry rhubarb jam is a favorite every year. It’s unique and something you can’t necessarily find on the shelves. Even if you’re new to canning and preserving, I definitely recommend giving it a try! There is something so special about making your own jelly and jam.

Click the image to head to the recipe and all you need to know about canning it!

I hope you found something to create today, if not in a few weeks when all your snow is gone, like me! We are sitting with an easy 2-3 feet of snow yet, but you can bet I will be baking and creating away once the grass turns green the rhubarb grows!

Much love~Jess

Jess4 Comments

Rhubarb and Almond Cookies

Yes, I know I have shared a lot of rhubarb recipes this spring. That’s good, right? And my goodness, I adore baking cooking so rhubarb and almond cookies seemed the next logical step! 

So often, I miss rhubarb season because I am too busy getting the garden ready and ending the school year, that I can’t even think about using the rhubarb. And perhaps I am alone in this, but I always associated rhubarb with only being harvested in the spring. I am not sure where I learned that information, but it’s been in my head for as long as I can remember. However, I learned this year that rhubarb can be harvested late into the summer, although you want to do it before it seeds out. Good news, right?!

Initially, I tried to skip adding oatmeal in these cookies for those non-loving oatmeal friends. It just didn’t fly. The moisture from the rhubarb was simply too much for flour to handle. This cookie bakes up nicely and will seem like a crisp cookie straight out of the oven. However, it will soften up as they rest on the counter. Be careful to store them in a flat, covered container to prevent them from breaking apart before you can enjoy them! 

I love the tartness that can be found in these rhubarb and almond oat cookies. The oats and sliced almonds at the bit of texture we all know and love and the use of almond extract rather than vanilla makes for a surprise! Ready to bake? Let’s go! 

Your Ingredients

  • ½ cup butter, softened
  • ½ cup brown sugar
  • ¼ cup white sugar 
  • 1 egg
  • ½ teaspoon almond extract
  • 1 cup all-purpose flour 
  • 1 cup old-fashioned oats 
  • ½ teaspoon baking soda
  • ½ teaspoon salt 
  • ¾ cup diced rhubarb, cut small 
  • ½ cup sliced almonds 

Your Steps to Rhubarb and Almond Cookies

In a large bowl, cream butter and sugars. Add egg and almond extract. Beat until incorporated completely. In an additional bowl, combine flour, baking soda, and salt. Add to the wet ingredients along with the oats. Stir until just combined. Fold in the rhubarb and sliced almonds. 

Drop by tablespoonsful 2 inches apart on lined baking sheets. Bake at 350 degrees for 11-12 minutes or until set. Allow to cool a few minutes before removing to wire racks to cool completely. 

Creamed and dry ingredients!
Some little diced rhubarb and almonds.
Baking time!
A little tart and a little sweet!

Tools of the trade

If I am baking cookies, I am using my Chicago Baking Set. I got it for Christmas from the Mr. a number of years ago and I just love them. The cooling rack is a perfect size and the baking sheets are of great quality! I also recently gifted myself a cookie scoop and holy man, it rocks. If you don’t have one yet and you bake cookies, you probably deserve to gift yourself one too.

Rhubarb and Almond Cookies

These Rhubarb and Almond Cookies are a delight with the tartness of the rhubarb and the texture of the almonds and oats! Give them a try!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Course Cookies
Cuisine American
Servings 32 cookies

Equipment

Ingredients
  

  • ½ cup butter softened
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • ½ teaspoon almond extract
  • 1 cup all purpose flour
  • 1 cup old fashioned oats
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup diced rhubarb small
  • ½ cup sliced almonds

Instructions
 

  • In a large bowl, cream butter and sugars. Add egg and almond extract.
  • Beat until incorporated completely.
  • In an additional bowl, combine flour, baking soda, and salt. Add to the wet ingredients along with the oats.
  • Stir until just combined. Fold in the rhubarb and sliced almonds.
  • Drop by tablespoonsful 2 inches apart on lined baking sheets.
  • Bake at 350 degrees for 11-12 minutes or until set.
  • Allow to cool a few minutes before removing to wire racks to cool completely.

Notes

These will be a soft cookie. Be sure to keep them in a flat container to make sure they don’t fall apart. 
Keyword almonds, chocolate chip cookies, Rhubarb, rhubarb cookies
Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Check out the recipes below or head to my Baking page for all the treats!

JessLeave a comment

Rhubarb Strawberry Jam

Some seasons, I totally forget about my rhubarb as it is coming up. I don’t know about you, but up until this year, I associated rhubarb season with spring. (Did you know you can harvest all summer long? I didn’t!) And spring is planting season so sometimes planting and prepping the garden gets in the way of the rhubarb. Not this year! I have had a blast giving different rhubarb recipes a try (check out these strawberry rhubarb bars!) and I am so excited to share this Rhubarb Strawberry Jam with you. 

I have given rhubarb strawberry jam a try a time or two before but hadn’t fallen in love with the results. Once I did a straight rhubarb jam that was green since that’s the color of our rhubarb. Not that appealing, if you ask me. But rhubarb is supposed to be a little tart, and too many strawberries counter that. 

I think I found the perfect blend here by having 67% more rhubarb than strawberries (I can’t stop my math teacher ways) and using low sugar pectin, cutting down on the sweetness a bit. And the color? Divine. It will seem like the rhubarb isn’t going to break down to a good jam consistency, but I promise, give it time and you will love the results. 

The Supplies 

This recipe will result in approximately eight 8 ounce jelly jars. You can use wide mouth or narrow mouth jars. Just be sure you have rings and lids for them and that they will all fit in your canner at once. It will likely be a little less, but with canning it’s always better to be over prepared in terms of jars. 

You will need a water bath canner or large stock pot with a lid. The jars need to be off the bottom of the pot. A water bath canner will have a rack to use. If you use a stock pot, I would invest in canning racks. You can also put a towel down in a pinch, but it is MESSY in terms of getting water everywhere.  

It is also helpful to have the tools in a canning kit like this, but it isn’t necessary. Canning would be crazy challenging without the jar funnel and jar tongs. The lid lifter is also very handy. 

While we are here, I will give you all the information you need to successfully can a batch of jam. However, if you are new to canning, you may likely want to gather additional information. My favorite places to learn more are The Ball’s Book of Canning or the National Center for Home Food Preservation. 

Your Ingredients

  • 3 cups diced strawberries
  • 5 cups diced rhubarb (I peeled mine to decrease on the fibrous material) 
  • ¼ cup lemon juice 
  • 4 cups sugar, divided
  • 1 package low sugar pectin 
  • ¼ teaspoon butter, optional

Your Steps to Rhubarb Strawberry Jam

Begin by measuring out your sugar in a large bowl and set aside. It’s important to have all your ingredients prepared before beginning the canning process so don’t skip this step. I also highly recommend reading through the steps more than once before beginning (I know that we are all guilty of flying by the seat of our pants when cooking). 

Fill the canning kettle with enough water that the jars will be covered by at least ½” water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

Now to Create the rhubarb Strawberry Jam 

In a large, preferably shallow kettle, combine the strawberries, rhubarb, and lemon juice. In a small bowl, combine ¼ cup of sugar and pectin. Sprinkle mixture over the fruit and stir. Add butter if desired. It will decrease foaming while the jam is cooking, but is not necessary. The foam isn’t bad. It just makes the jam a little less pretty. 

Heat fruit and pectin over medium high heat, stirring consistently. I like to use a potato masher to help crush the fruit as it begins to break down. Once it is close to a boil, stir constantly until you cannot stir down a rolling boil. On more than one occasion, I have thought I reached this point only to go a little longer and see what a “real rolling boil” looked like. 

Once a rolling boil has been reached, quickly stir in the remaining sugar. I find a strong whisk is helpful to make sure there are no clumps of sugar in the jam. Continue to heat over medium-high heat until a rolling boil is reached again, stirring constantly. Once the roiling boil is reached, time for EXACTLY one minute. Remove from heat. 

Canning Time!

Ladle hot jam into jars using the canning funnel, leaving ¼” head space. Wipe rims of the jars with a damp cloth as you go, top with a lid, and put on a ring so that it is finger tip tight. Fingertip tight means you know it’s tight but you aren’t sealing it so much so that it wouldn’t leak on its side, if that makes sense. (Any leftover rhubarb strawberry jam can go in a small container and get placed in the fridge to be enjoyed immediately)

Place jars in JUST about boiling water bath canner. Cover and raise the heat until a rolling boil is reached. Cook jam for 10 minutes (adjusting for your altitude…under 1000 feet, you’re good. Over? Add 5 minutes for every 1000 feet). Once the time is complete, remove canner from heat and remove the cover. Allow the jam to sit in the canner for an additional 5 minutes. Then remove and place on a towel on the counter. 

Afterward

Listen for the ping as the jars seal and just let them be for 24 hours. I know it will be hard to let them be because you’ll be so proud, but it’s recommended to make sure you get a good seal. Any jars that do not seal can be refrigerated and enjoyed right away. Note: It is recommended to store canned goods with their rings removed so that you can know if a false seal occurs. I generally just loosen them as loose as they can go. 

Greens and reds.
Sprinkle in the low sugar pectin and 1/4 cup sugar.
Break it down and cook it up.
Getting close!
Ladle it in.
Umm…perfection? I think so.

A FEW NOTES: 

  • Make sure you are using powdered pectin rather than liquid pectin. They do not set the same. Early in my canning career I didn’t know the difference and had a few batches of jelly never set. 
  • If you have never canned, you can reference the instructions within the pectin box for additional, more detailed directions. 
  • Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. You will just need to store them in the refrigerator. 
  • Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. When I know they have sealed, I generally just loosen them as much as I can without removing them. 

Rhubarb Strawberry Jam

The classic springtime combination of rhubarb and strawberry make a delicious jam.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer
Cuisine Canning
Servings 7 half pint jars

Equipment

Ingredients
  

  • 3 cups diced strawberries
  • 5 cups diced rhubarb
  • 4 cups sugar
  • ¼ cup lemon juice
  • 1 package low sugar powdered pectin
  • ¼ teaspoon butter optional

Instructions
 

  • Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium-high heat.
  • Measure out sugar. Set aside.
  • Place the rhubarb, strawberries, and lemon juice in a large, non reactive kettle. Add ¼ teaspoon of butter, if desired, to reduce foaming.
  • Combine pectin and 1/4 cup of the sugar in a small bowl. Sprinkle over the fruit.
  • Cook over medium high heat until a rolling boil is reached, stirring consistently. I like to cursh with a potato masher as the fruit starts to break down.
  • Once a rolling boil is reached, slowly stir in sugar.
  • Continue to stir until you reach another rolling boil that can not be stirred down. Once a rolling boil is reached, cook for 1 minute, stirring constantly.
  • Ladle jam into prepared jelly jars, wipe the rims with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner. When the canner has a steady boil going, time and process for 10 minutes.
  • Once the jam is done processing, remove the canner from heat and let jars rest in the water for an additional 5 minutes. Finally, remove jars from the canner and allow to cool for 12-24 hours before moving.

Notes

  • Make sure you are using powdered pectin rather than liquid pectin. They do not set the same. 
  • If you have never canned, you can reference the instructions within the pectin box for additional, more detailed directions. 
  • Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. You will just need to store them in the refrigerator. 
  • Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. I generally just loosen them as much as I can without removing them.
Keyword Canning, Jam, Jam Recipes, Rhubarb, Strawberries, Strawberry Rhubarb
Tried this recipe?Let us know how it was!

Looking for other recipes beyond rhubarb Strawberry jam?

JessLeave a comment

Strawberry Rhubarb Oat Bars

Are you ready for some Strawberry Rhubarb Oat Bars? 

Springtime has finally arrived in Wisconsin, and I am here for it. Unfortunately, my rhubarb is JUST starting to be ready for harvesting. (Just started growing it? Get all the information at the University of Minnesota Extension). Luckily, I have an awesome neighbor just down the road that had an abundance of rhubarb and she invited me over to harvest some. 

Now I would normally bake a pie first for the Mr. but I wanted to try something new. I happened to have some strawberries in the fridge and Strawberry Rhubarb Oat Bars seemed to be the ticket. I tried to cut back a little on the sugar and butter and subbed in whole wheat flour and the results were perfect. The Mr. promptly ate two servings and said they were great! 

Ready to get baking? Let’s Go!

Your Ingredients 

  • 1 ½ cups chopped fresh or frozen rhubarb 
  • ½ cup chopped fresh strawberries 
  • ⅔ cup packed brown sugar, divided
  • 3 tablespoons water, divided
  • 1 teaspoon lemon juice 
  • 1 tablespoon cornstarch 
  • ¾ cup whole wheat flour
  • 1 ½ cups old fashioned oats
  • ½ teaspoon salt
  • 5 tablespoons butter, melted

Your Steps to Strawberry Rhubarb Oat Bars 

Preheat the oven to 375 degrees. In a large saucepan, combine the rhubarb, strawberries, ⅓ cup brown sugar, 2 tablespoons water, and lemon juice. Bring to a boil. Reduce heat to medium and cook for 4-5 minutes, stirring often, until rhubarb is soft. 

Combine cornstarch and the remaining tablespoon of water. Gradually stir into the rhubarb mixture over medium heat. Bring to a boil, cooking and stirring for 2-3 minutes, until thickened. Remove from heat and set aside. 

In a large bowl, combine the butter, oats, flour, and salt. Mix until crumbly. Press ⅔ of the mixture into a greased 8 inch square baking dish. Bake at 375 for 10 minutes. Remove from the oven and decrease the temperature to 350 degrees. Spread rhubarb mixture onto the crust and sprinkle the remaining oat mixture on top. Bake an additional 15-20 minutes, until golden brown. Allow to cool and then cut into 16 squares. 

Chop, chop, chop.
Get ready to cook it down.
Some texture.
Perfect.
Mix up the crust
Bake it up!
Done!
Served and delicious!

Strawberry Rhubarb Oat Bars

The flavors of spring combine in these strawberry rhubarb oat bars to create a delicious treat for any time of the day!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16 bars

Equipment

Ingredients
  

  • 1 ½ cups chopped fresh or frozen rhubarb
  • ½ cup chopped fresh strawberries
  • ⅔ cup packed brown sugar divided
  • 3 tablespoons water divided
  • 1 teaspoon lemon juice
  • 1 tablespoon cornstarch
  • 1 ½ cups old fashioned oats
  • ¾ cup whole wheat flour
  • ½ teaspoon salt
  • 5 tablespoons butter melted

Instructions
 

  • Preheat the oven to 375 degrees.
  • In a large saucepan, combine the rhubarb, strawberries, ⅓ cup brown sugar, 2 tablespoons water, and lemon juice.
  • Bring to a boil. Reduce heat to medium and cook for 4-5 minutes, stirring often, until rhubarb is soft.
  • Combine cornstarch and the remaining tablespoon of water. Gradually stir into the rhubarb mixture over medium heat. Bring to a boil, cooking and stirring for 2-3 minutes, until thickened. Remove from heat and set aside.
  • In a large bowl, combine the butter, oats, flour, and salt. Mix until crumbly.
  • Press ⅔ of the mixture into a greased 8 inch square baking dish. Bake at 375 for 10 minutes.
  • Remove from the oven and decrease the temperature to 350 degrees.
  • Spread rhubarb mixture onto the crust and sprinkle the remaining oat mixture on top.
  • Bake an additional 15-20 minutes, until golden brown. Allow to cool and then cut into 16 squares.
Keyword Oat Bars, oats, Rhubarb, Rhubarb Bars, Strawberries, Strawberry Rhubarb
Tried this recipe?Let us know how it was!

Looking for other great recipes?

Jess2 Comments

Rhubarb Pie

I’ve always declared myself, “not a pie person.” At Thanksgiving, it’s okay, but not something I crave. My husband, on the other hand, LOVES pie. His mom also loves to make it. It’s a rare weekend that we visit and a pie hasn’t been made. It’s also pretty typical to have her make a pie at our home out of whatever we happen to have in the freezer when she comes to visit. So, it makes sense that pie is always my husband’s request for his birthday; rhubarb pie to be precise. 

One of the reasons I don’t love to make pie is the crust. I like to say I just don’t like to make it, but perhaps it’s more that it intimates me. Also, if I am going to pick a favorite pie, I’m going with banana creme and everyone knows those babies are best with a graham cracker crust. Am I right or am I right? 

All that being said, after being married for 12 years, pie is growing on me. I still don’t dig the crust part of things, but I have you covered in this recipe. My mother in law has a crazy simple crust that I dig as the base for not only this rhubarb pie, but also an apple pie that use this great apple pie filling I freeze in the fall. 

So it is May and the rhubarb is plentiful. Let’s put together a simple tart and delicious rhubarb pie everyone can enjoy! (And hey, if it isn’t May, you can always use frozen rhubarb too! Just thaw and drain it out first!)

Your Ingredients

For the crust: 

  • 1 ½ cups all purpose flour
  • ½ tablespoon sugar
  • 1 teaspoon salt
  • ½ cup oil of your choice
  • 2 tablespoons milk

For the filling: 

  • 4 cups diced rhubarb (fresh or frozen. If frozen, thaw and drain off ¾ of the liquid or so)
  • 1 ⅓ cups sugar
  • 6 tablespoons all purpose flour

Your Steps to Rhubarb Pie

Preheat the oven to 450 degrees. 

In your pie plate, combine the flour, sugar, and salt for the crust. Mix together with a fork. Add oil and milk and whisk until well combined. Press into the ungreased pie plate. (If you are worried you’ll be too messy whisking right in the pie plate, feel free to do this in a bowl first. My mother in law taught me to do mix right in the pie plate to avoid one more dish. Genius!) Note: The pie crust mix will be wet. That’s okay. 

In a medium bowl, combine the flour and sugar for the filling. Sprinkle approximately ⅓ cup of the mixture onto the pie crust. Mix rhubarb into the remaining flour and sugar and pour onto the unbaked pie crust that has been topped with the flour/sugar mixture. 

Bake for 15 minutes at 450 degrees. Then drop the temperature to 350 degrees and bake an additional 30-40 minutes, until the rhubarb has set. It will set more after you pull it from the oven as well. Enjoy straight away! 

Green or red, any rhubarb is just fine!
Dice it up!
Gather the dry ingredients for the crust.
Add the liquids and mix it up!
Press into the pie plate.
Add a little flour and sugar mixture.
And the beautiful rhubarb mixed with flour and sugar.
Delish!

Rhubarb Pie

Sweet and tart combine in this simple to put together rhubarb pie!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

For the Crust:

  • 1 ½ cups all purpose flour
  • ½ tablespoon sugar
  • 1 teaspoon salt
  • ½ cup oil of your choice
  • 2 tablespoons milk

For the filling:

  • 4 cups diced rhubarb fresh or frozen. If frozen, thaw and drain off ¾ of the liquid or so
  • 1 ⅓ cups sugar
  • 6 tablespoons all purpose flour

Instructions
 

  • Preheat the oven to 450 degrees.
  • In your pie plate, combine the flour, sugar, and salt for the crust. Mix together with a fork.
  • Add oil and milk and whisk until well combined. Press into the ungreased pie plate.
  • The pie crust mix will be wet. That’s okay.
  • In a medium bowl, combine the flour and sugar for the filling.
  • Sprinkle approximately ⅓ cup of the mixture onto the pie crust.
  • Mix rhubarb into the remaining flour and sugar and pour onto the unbaked pie crust that has been topped with the flour/sugar mixture.
  • Bake for 15 minutes at 450 degrees. Then drop the temperature to 350 degrees and bake an additional 30-40 minutes, until the rhubarb has set. It will set more after you pull it from the oven as well.
Keyword pie, Rhubarb, rhubarb pie
Tried this recipe?Let us know how it was!

Looking for some other great rhubarb treats?

Check out some of the posts below~

JessLeave a comment

Strawberry Rhubarb Bread

Jump to Recipe

As spring makes way to summer, gardeners all around Wisconsin watch for the rhubarb to break through the ground and produce stems of tart goodness. Then you can pair that with the strawberries that are turning red right now, and you have some tasty baking and cooking that happens. Rhubarb pie. Jams and jellies. However, my favorite is probably strawberry rhubarb bread.

Springtime on a cutting board: strawberries and rhubarb

Here, the sweetness from the berries and the tart from the rhubarb mix perfectly. And the color! It brings me so much joy. My mother-in-law has a fantastic recipe for strawberry rhubarb bread; however, I try to be mindful of the amount of sugar I serve my family and friends so I began to play with a few recipes to make my own, healthier version. 

A few weeks ago, I tried to tweak this great banana bread recipe to work as a strawberry rhubarb bread. Let me tell you, it was a fail. Maybe not an EPIC fail. But I will say, I don’t waste much food, and it went in the garbage after a few days.

Determined not to fail, I wrote in my planner, “FIX THE STRAWBERRY RHUBARB BREAD,” everyday. I found the time, sat down with the banana bread recipe and my mother in law’s recipe and boom…this recipe was born as a hybrid of them both. A cleaner, healthier Strawberry Rhubarb Bread.

As an aside, my husband is my go to recipe tester when I try to make it healthier. He isn’t quiet about when I “ruin” things by cutting too much sugar or replacing pasta with vegetables. He hated the first “banana bread” try. However, he gave glowing reviews to the one you’re about to bake. It’s tasty, just the right amount of sweetness, and perfectly moist. Yum. I can’t wait for you to try it and let me know what you think! Let’s get baking 🙂 

Your Ingredients

  • 1 cup old fashioned oats (I get these fantastic thick oats from the natural food store in town)
  • 1 cup whole wheat flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup chopped nuts (I did walnuts) 
  • 1 cup peeled and chopped rhubarb
  • 1 cup chopped strawberries
  • ½ cup honey or maple syrup (I did honey) 
  • ¼ cup coconut oil, melted (but any oil will do) 
  • 1 teaspoon vanilla 
  • 1 egg, beaten
  • 6 tablespoons milk (I did almond)

Your Steps 

Preheat oven to 350 degrees. Prepare one loaf pan (or three miniature pans) by spraying with cooking spray. Combine oats, flour, salt, baking soda, and nuts in a large bowl. In a small bowl, combine honey, vanilla, egg, and milk.

Add the honey mixture to dry mixture along with rhubarb and strawberries. Stir until just combined. (Be sure to mix all the way to the bottom. I can’t tell you how often I pour my batter into a pan and find dry ingredients I missed while mixing to “just combined.” Alas, I will learn someday.)

Quickly pour in oil and stir. Pour into prepared pan(s) and bake for 40-55 minutes, depending on the depth of your batter. Finally, use a toothpick or knife to check if it is cooked all the way to through. Enjoy! 

  • Dry ingredients (minus the nuts!)
  • Mix all the wet ingredients.
  • Get the color in there!
  • It will seem dry/thick. The moisture will cook into it.
  • Get in the pan and the oven!
  • And…yum. Although, Christmas colors?

A few notes

  • The batter will seem dry. That’s okay. It will moisten up at it bakes.
  • You should be able to switch up the ratios of strawberries and rhubarb. Just shoot for about 2 cups of cut up fruits/vegetables. (Did you know rhubarb is technically a vegetable?!
  • I add the oil last and stir fast so that it doesn’t have the time to begin to turn solid. This was a recent “ah ha” moment I had while making my own waffles with friends. Get that recipe here!

Looking for more baking recipes? Click here!

Strawberry Rhubarb Bread

Sweet Strawberries and Tart Rhubarb join together in this cleaner version of a classic combination.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 1 cup old fashioned oats
  • 1 cup whole wheat flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup chopped walnuts
  • 1 cup chopped rhubarb peeled
  • 1 cup chopped strawberries
  • ½ cup honey (or maple syrup)
  • ¼ cup coconut oil melted
  • 1 teaspoon vanilla
  • 1 egg beaten
  • 6 tablespoons milk your choice

Instructions
 

  • Preheat oven to 350° F. Grease bread pan.
  • Combine oats, flour, salt, baking soda, and chopped nuts in a large bowl.
  • In a small bowl, combine honey, vanilla, egg, and milk.
  • Stir wet ingredients, strawberries, and rhubarb into dry ingredients until just combined.
  • Stir in melted coconut oil.
  • Pour into prepared pan and bake for 40-55 minutes, until cooked all the way through. Test using a toothpick or knife. If it comes out clean, it is done.

Notes

  • The batter will seem dry. That’s okay. It will moisten up at it bakes.
  • You should be able to switch up the ratios of strawberries and rhubarb. Just shoot for about 2 cups of cut up fruits/vegetables. (Did you know rhubarb is technically a vegetable?!)
  • I used almond milk in this recipe, but I am certain any milk will be fine. 
Keyword Bread, Breakfast, Rhubarb, Strawberries
Tried this recipe?Let us know how it was!

Jess2 Comments