Rhubarb & Custard Pavlova - Rhubarb Pudding Cake - Brown Sugar Rhubarb Pudding Cake - Layered Rhubarb Pudding Dessert - Simple Layered Rhubarb Pudding Dessert - Rhubarb Cake - Rhubarb Impossible Pie - Strawberry Rhubarb Impossible Pie - Rhubarb Crumb Cake

 

Rhubarb & Custard Pavlova

It’s almost the end of July.
We’re getting wonderful fresh Canadian fruits and vegetables in the stores.
Gotta love summer!
On to August!!


Wondering what to do with all the rhubarb in the garden?
Well, my last post explored rhubarb muffin variations
https://imturning60help.blogspot.com/2025/07/rhubarb-muffins-rhubarb-muffins-delight.html

Fresh rhubarb can be chopped and refrigerated, or frozen, for future recipes.
Frozen rhubarb gets soft and watery. If you’re using frozen rhubarb just thaw and drain it thoroughly before using it to prevent the excess moisture from affecting the recipe.

These recipes work best with fresh rhubarb.
If you’re new at using fresh rhubarb, don’t panic.
About 2 to 3 stalks will give you 1 1/2 cups diced rhubarb.
A little more or less will be just fine.
There’s so much you can do with rhubarb - cakes, puddings, pies, pavlovas, and, of course, muffins. Enjoy!!

When ready to bake, be sure your ingredients are at room temperature for best results, especially the eggs and milk.
If you don’t have buttermilk just add 1 tablespoon lemon juice to 1 cup milk, stir and use.


You’ll find more rhubarb recipes in these posts:

https://imturning60help.blogspot.com/2025/07/lemon-rhubarb-loaf-with-glaze-rhubarb.html

https://imturning60help.blogspot.com/2025/06/sour-cream-rhubarb-coffee-cake-sour.html


The ‘Buy Canadian / Avoid American’ lists of companies is here

https://imturning60help.blogspot.com/2025/02/buy-canadian.html


Hints:

About the Rhubarb & Custard Pavlova…
You could garnish with edible flowers or crushed pistachios or add a swirl of lemon curd to the custard layer.

About the Layered Rhubarb Pudding Dessert…
Store, covered, for up to 3 days in the refrigerator.

About the Rhubarb Cake…
This cake freezes well. To freeze the cake, double wrap it in plastic wrap and store it in a freezer safe container for up to three months. Be sure to label and date the container.


                                      Rhubarb & Custard Pavlova

For the Meringue Base:
Preheat oven to 265° F
Line a baking sheet with parchment and draw an 8 inch circle as a guide.

Place in a medium mixer bowl
4 large egg whites, room temperature
Whisk until soft peaks form.
Gradually add, a spoonful at a time
3/4 Cup sugar
Beat at high speed until glossy stiff peaks form.
Gently fold in
1 teaspoon white vinegar
1 teaspoon cornstarch
1 teaspoon vanilla extract

Spoon meringue in a mound on the parchment, shaping a shallow dip in the centre.
Bake for 1 hour 15 minutes, then turn off the oven and leave the meringue inside to cool completely.

For the Stewed Rhubarb:
Cut into 1/2 inch pieces
1 1/2 Cups fresh rhubarb

Place in a saucepan
the prepared rhubarb
1/4 Cup sugar
1 Tablespoon orange or lemon juice
1/2 teaspoon vanilla
Simmer gently for 10 minutes.
Cool completely.

For the Custard Cream:
Place in a saucepan
2 egg yolks
2 Tablespoons sugar
1 Tablespoon cornstarch
Beat together.
Slowly whisk in
1 Cup whole milk
Stirring constantly, cook over medium heat until thickened, about 5 to 7 minutes.
Remove from heat, stir in
1 teaspoon vanilla
Cool completely.

When the custard cream is cool, Place in a small mixer bowl
3 1/2 ounces heavy cream
Beat at high speed until peaks form.
Gently fold the cream into the custard.

Place the cooled meringue on a serving plate.
Spoon the custard cream into the centre.
Gently spoon the stewed rhubarb over the custard cream.
Sprinkle cinnamon over the rhubarb (optional)


                                      Rhubarb Pudding Cake

Lightly grease an 8 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Preheat oven to 350° F

Place in a medium bowl
the prepared rhubarb
1/2 Cup sugar
Allow it to sit for about 10 minutes, letting the rhubarb release some of its juices.

Place in a separate bowl
1 Cup flour
1/2 Cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Whisk together.
Add
1 Cup milk
1/4 Cup unsalted butter, melted
1 teaspoon vanilla
1 Tablespoon lemon juice
Stir until smooth.

Pour the batter into the prepared baking pan.
Evenly distribute the rhubarb over the top of the batter.
Do not mix. The rhubarb will sink during baking.
Bake for 40 to 45 minutes, until a tester inserted into the centre comes out clean.
Allow the cake to cool slightly before serving.
Serve topped with vanilla ice cream or whipped cream.


                                      Brown Sugar Rhubarb Pudding Cake

Lightly grease an 8 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Preheat oven to 350° F

Place in the prepared baking pan
the prepared rhubarb
Sprinkle over the fruit
1/2 Cup sugar

Place in a medium bowl
1 Cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 Cup milk
2 Tablespoons melted butter
1/2 teaspoon vanilla
Stir until well blended.
Pour the batter over the rhubarb.

Place in a measuring cup
3/4 Cup boiling water
1/2 Cup brown sugar
Pour gently over top of batter. Do not stir.
Bake for 40 to 45 minutes, until a tester inserted into the centre comes out clean.
Serve warm.


                                      Layered Rhubarb Pudding Dessert

Lightly grease a 9×13 inch baking pan.

Cut into 1/2 inch pieces
3 Cups fresh rhubarb

Preheat oven to 350° F

For the Crust
Place in a medium bowl
1 3/4 Cups graham cracker or digestive biscuit crumbs
1/4 Cup sugar
6 Tablespoons unsalted butter, melted
Stir together until evenly moistened.
Set aside 1/3 Cup prepared crumbs.
Press the remaining mixture into the bottom of the prepared pan, creating an even layer.
Bake 8 to 10 minutes, just until set. Remove from oven and let cool completely.

For the Rhubarb Jelly Layer
Place in a dutch oven
the prepared rhubarb
1/2 Cup sugar
1 Cup water
Bring to a gentle simmer and cook, stirring occasionally, until the rhubarb is tender and the mixture thickens, about 8 to 10 minutes.
Remove from heat and whisk in
3 oz package strawberry or raspberry gelatine
Stir until fully dissolved.
Allow to cool at room temperature until just warm, about 1 hour.
Pour the rhubarb jelly evenly over the cooled crust.
Chill in the refrigerator until firm, about 45 minutes.

For the Cream Cheese Layer
Place in a medium mixer bowl
8 oz cream cheese, room temperature
1/3 Cup sugar
1 teaspoon vanilla
Beat until smooth and fluffy.
Gently fold in
8 oz whipped topping, thawed
Fold until no streaks remain.
Spread the cream cheese mixture evenly over the set rhubarb layer.
Return to the fridge while you make the pudding.

For the Pudding Layer
Place in a separate bowl
3.4 oz package instant vanilla pudding mix
2 Cups cold milk
Whisk together for about 2 minutes, until thickened.
Spread the pudding over the cream-cheese layer.
Chill 15 minutes.

Spread in an even layer over the pudding
8 oz whipped topping, thawed
Sprinkle over the top
the reserved 1/3 Cup graham cracker crumbs
Cover and chill until fully set, about 8 hours.
Run a sharp knife under hot water, wipe dry, then slice into squares for clean edges.


                                      Simple Layered Rhubarb Pudding Dessert

Lightly grease a 9×9 inch baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

For the Rhubarb Topping
Place in a medium saucepan
the prepared rhubarb
1/2 Cup sugar
1 Tablespoon lemon juice
Bring to a gentle simmer and cook, stirring occasionally, until the rhubarb is tender and the mixture thickens, about 8 to 10 minutes.
Remove from heat.
Allow to cool at room temperature, about 1 hour.

For the Crust
Place in a medium bowl
1 1/2 Cups graham cracker or digestive biscuit crumbs
1/4 Cup sugar
1/2 Cup unsalted butter, melted
Stir together until evenly moistened.
Press the mixture into the bottom of the prepared pan, creating an even layer.
Set it aside.

For the Cream Cheese Layer
Place in a medium mixer bowl
8 oz cream cheese, room temperature
1 Cup Confectioners’ sugar
Beat until smooth and fluffy.

For the Pudding Layer
Place in a separate bowl
3.4 oz package instant vanilla pudding mix
1 1/2 Cups cold milk
Whisk together for about 2 minutes, until thickened.
Gently fold in
8 oz whipped topping, thawed

Spread the cream cheese layer over the graham cracker layer.
Spread the pudding over the cream cheese layer.
Spoon the cooled rhubarb topping evenly on top.
Cover the pan and refrigerate for at least 4 hours.
Run a sharp knife under hot water, wipe dry, then slice into squares for clean edges.


                                      Rhubarb Cake

Lightly grease a 9×13 inch baking pan.

Cut into 1/2 inch pieces
3 Cups fresh rhubarb

Preheat oven to 350° F

Place in a large bowl
1 1/2 Cups brown sugar, packed
2/3 Cup oil
2 large eggs, room temperature
1 Cup buttermilk
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
Whisk to combine.
Stir in
2 1/2 Cups flour
Fold in
the chopped rhubarb
Pour the batter into the prepared baking dish.
Sprinkle over the top
1/4 Cup sugar
Bake 45 to 50 minutes, until a tester inserted into the centre comes out clean.
Remove cake from oven and let cool for 30 minutes before cutting and serving.
Serve with with vanilla ice cream or whipped topping (optional).


                                      Rhubarb Impossible Pie

Lightly grease a 9 inch pie plate.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Preheat oven to 350° F

Place in a large bowl
3 large eggs
3/4 to 1 Cup sugar
1/2 Cup flour
1/2 Cup milk
1/4 Cup melted butter
1 teaspoon vanilla
Whisk together until smooth.
Gently fold in the chopped rhubarb.
Pour the batter into the prepared pie plate.
Bake for 40 to 45 minutes, until the centre is set and the top is golden.
Let the pie cool at least 2 hours.


                                      Strawberry Rhubarb Impossible Pie

Lightly grease an 8 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Chop
1 Cup strawberries

Place prepared fruit in a bowl.
Add
1/2 Cup sugar
Let the fruit marinate, covered, in the fridge for at least 6 hours.

Preheat oven to 400° F

Place in a large mixer bowl
1/4 Cup plus 3 Tablespoons butter, softened
1/2 Cup sugar
Cream until light and fluffy.
Stir in
2 eggs
1 Cup almond flour
2 Tablespoons flour, sifted
1 Tablespoon lemon juice

Drain the marinated fruit and gently fold it into the batter.
Spoon the mixture into the prepared baking pan.
Bake for 25 minutes. Check if done.
Let the Pie cool at least 2 hours.


                                       Rhubarb Crumb Cake

 
Lightly grease a 9×13 inch pan.

For the Topping:
Place in a small bowl
1 Cup sugar
2 teaspoons cinnamon
Stir together.
Add
2 Tablespoons butter, cold
Cut in the butter until the mixture is crumbly.
Set aside.

Cut into 1/2 inch pieces
3/12 Cups fresh rhubarb

Place in a large bowl
2 Cups flour
1 teaspoon baking soda
Stir together until well combined.
Gently stir in the prepared rhubarb until just combined.

Preheat oven to 350° F

Place in a medium mixer bowl
1/2 Cup butter, softened
1 1/2 Cups brown sugar
Cream together until light and fluffy.
Add
1 large egg
Mix until well combined.
Add
1 Cup sour cream
1 teaspoon vanilla
Mix until well combined.
Pour the batter into the prepared pan.
Evenly sprinkle the topping mixture over the surface.
Bake for 35 to 40 minutes, until a tester inserted into the centre comes out clean.
Cut into squares and enjoy warm with ice cream, or allow to cool completely.

Rhubarb Muffins — Rhubarb Muffins Delight — Buttermilk Rhubarb Muffins — Rhubarb Crumb Muffins — Rhubarb Crumble Muffin — Rhubarb Donut Muffins with Lemon Glaze — Rhubarb Almond Muffins — Rhubarb Muffins with Greek Yogurt — Rhubarb Ruckus Muffins — Strawberry Rhubarb Muffins

Buttermilk Rhubarb Muffin

You can’t go wrong when you bake muffins.
Think about it.
Paired with yogurt and fruit they can be served for breakfast, or plain with a bowl of soup, or as a great dessert with cheese or fruit.
And they’re so quick and easy to make.
As we still have rhubarb in our gardens, why not use some to make a batch of muffins?
Rhubarb muffins are perfect for breakfast, brunch, or a mid-day snack.


These recipes work best with fresh rhubarb.
If you’re new at using fresh rhubarb, don’t panic.
About 2 to 3 stalks will give you 1 1/2 cups diced rhubarb.
A little more or less will be just fine.

Fresh rhubarb can be chopped and refrigerated or frozen for future recipes.
Frozen rhubarb gets soft and watery. If you’re using frozen rhubarb just thaw and drain it thoroughly before using it to prevent the excess moisture from affecting the recipe.

When ready to bake, be sure your ingredients are at room temperature for best results, especially the eggs and milk.
If you don’t have buttermilk just add 1 tablespoon lemon juice to 1 cup milk, stir and use.

Muffin batter should be slightly lumpy. Do not over mix, or your muffins will be dense.
Stop mixing as soon as the flour is blended. Don’t worry about a streak of flour.

Each muffin cup should be about two-thirds to three-quarters full.

Be sure you have a properly preheated oven to get muffin tops with a golden crust.
Rotate the pan halfway through baking if your oven has hot spots.

The tops should be golden and a toothpick inserted into the centre of a muffin should come out clean. Allow the muffins to cool in the pan for 5 minutes. Then remove them and place them on a wire rack to finish cooling.

Store muffins in an airtight container at room temperature for up to two days.
For longer storage, keep them in the refrigerator for up to five days.
Wrap muffins individually in plastic wrap or foil, and place in a freezer-safe bag or container to freeze for up to three months.
Microwave a refrigerated or thawed muffin for 15 to 20 seconds.
For a crispier top, reheat in a toaster oven at 325°F for 5 to 8 minutes.


You’ll find more rhubarb recipes in these posts:

https://imturning60help.blogspot.com/2025/07/lemon-rhubarb-loaf-with-glaze-rhubarb.html

https://imturning60help.blogspot.com/2025/06/sour-cream-rhubarb-coffee-cake-sour.html


The ‘Buy Canadian / Avoid American’ lists of companies is here
https://imturning60help.blogspot.com/2025/02/buy-canadian.html

Hints:

About the Rhubarb Muffins…
You can add about 1/2 teaspoon nutmeg or cardamom to the dry ingredients.
For less tart muffins, replace half the rhubarb with chopped strawberries.
You can also fold in 1/4 cup chopped walnuts or pecans.
You can double the topping recipe or replace the topping with a confectioners’ sugar glaze.
Rhubarb Muffins can be frozen.
Serve warm, at room temperature, or reheated briefly with butter, a drizzle of honey, or as is, with coffee or tea.


About the Rhubarb Muffins Delight…
For sweeter muffins you can add an additional 1/4 cup of sugar.
For a healthier option substitute whole wheat flour for half of the all-purpose flour.


About the Rhubarb Crumble Muffin…
These muffins only require one bowl and freeze really well.


About the Rhubarb Donut Muffins with Lemon Glaze…
Adjust the thickness of the glaze by adding more sugar for a thicker glaze or more juice for a thinner drizzle.


                                       Rhubarb Muffins

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

For the crumb topping place in a small bowl
3 Tablespoons sugar
2 Tablespoons flour
1/4 teaspoon cinnamon
Mix together, then add
2 Tablespoons cold butter, cubed
Use a fork to cut the butter into the dry ingredients until you have coarse crumbs.
Set  aside.

Preheat oven to 400° F

Place in a large bowl
1 3/4 Cups flour
1/2 Cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Stir lightly to combine.

Place in a medium bowl
1 large egg, at room temperature
1/2 Cup milk (whole milk or 2% recommended)
1/4 Cup oil (use a neutral oil, like canola)
1 teaspoon vanilla
Whisk together until the mixture is smooth.
Fold in the chopped rhubarb and stir to coat.
Pour the rhubarb mixture into the dry ingredients.
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest lightly on top.
Bake the muffins for 18 to 20 minutes.


                                       Rhubarb Muffins Delight

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

Preheat oven to 350° F

Place in a medium bowl
2 Cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
Stir lightly to combine.

Place in a large mixer bowl
1 Cup sugar
1/2 cup unsalted butter, softened
Cream together until light and fluffy, about 3 to 4 minutes.
Add, one at a time
2 large eggs
Mix well after each addition.
Stir in
1 teaspoon vanilla

Making 3 dry and 2 wet additions add the dry ingredients alternately with
1 Cup buttermilk
Stir until just combined.
Gently fold in the chopped rhubarb with 1/4 Cup chopped walnuts or pecans (optional).
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Bake the muffins for 18 to 22 minutes.

                                       Buttermilk Rhubarb Muffins

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

Preheat oven to 375° F

Place in a large mixing bowl
2 Cups flour
1 Cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
Stir lightly to combine.

Place in a medium bowl
1 Cup buttermilk
1/3 Cup oil
1 large egg
1 teaspoon vanilla
Whisk together until the mixture is smooth.

Pour the wet ingredients into the dry ingredients.
Stir gently until just combined.
Gently fold in the chopped rhubarb with 1/2 Cup chopped walnuts (optional).
Divide the batter among the prepared muffin cups.
Bake the muffins for 20 to 25 minutes.


                                       Rhubarb Crumb Muffins

Prepare a 12-cup muffin tin by lining with paper muffin liners.

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

For the crumb topping place in a small bowl
1/4 Cup flour
2 Tablespoons cold butter, cubed
2 Tablespoons brown sugar
Use a fork to cut the butter into the dry ingredients until you have coarse crumbs.
Set  aside.

Preheat oven to 375º F

Place in a large bowl
1 1/2 Cups flour
1/2 Cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
Stir lightly to combine.

Place in a medium bowl
1 large egg, at room temperature
1/2 Cup milk
1/3 Cup oil
Whisk together until the mixture is smooth.
Pour the liquid ingredients into the dry ingredients.
Stir gently until just combined.
Fold in the chopped rhubarb.
 
Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest on top.
Bake the muffins for 18 to 22 minutes.


                                       Rhubarb Crumble Muffin

Prepare a 12-cup muffin tin by lining with paper muffin liners.

Cut into 1/4 inch pieces
1 Cup fresh rhubarb

For the crumb topping place in a small bowl
1/4 Cup flour
2 Tablespoons cold butter, cubed
2 Tablespoons sugar
Use a fork to cut the butter into the dry ingredients until you have coarse crumbs.
Set  aside.

Preheat oven to 375º F

Place in a large bowl
1 1/2 Cups flour
1/2 Cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Stir lightly to combine.
Stir in
1 large egg, at room temperature
1/2 Cup buttermilk or plain yogurt
1/3 Cup butter, melted
Stir gently until just combined.
Fold in the chopped rhubarb.
 
Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest on top.
Bake the muffins for 18 to 22 minutes.


                                       Rhubarb Donut Muffins with Lemon Glaze

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing it lightly.

Place in a medium bowl
1/2 Cup unsalted butter, melted and slightly cooled
1 Cup buttermilk
2 large eggs, room temperature
1 teaspoon vanilla
Whisk together until the mixture is smooth.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

Preheat oven to 375° F

Place in a large bowl
2 Cups flour
3/4 Cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
Stir lightly to combine and aerate the flour.
Pour the liquid mixture into the bowl with the dry ingredients.
Stir gently until just combined.
Fold in the chopped rhubarb.

Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest lightly on top.
Bake the muffins for 18 to 20 minutes. Allow them to cool completely on a wire rack.

For the glaze, place in a small bowl
1 Cup confectioners’ sugar
2 to 3 Tablespoons lemon juice
1 teaspoon lemon zest (optional)
Whisk together until the mixture is smooth. Adjust thickness if needed.
Dip the tops of the muffins into the thickened glaze or drizzle the thinner glaze over the tops.
Let the glaze set for a few minutes before serving.


                                       Rhubarb Almond Muffins

Prepare a 12-cup muffin tin by lining with paper muffin liners.

Place in a medium bowl
1/4 Cup unsalted butter, melted and slightly cooled
1/2 Cup milk
1 large egg, room temperature
1 teaspoon almond extract
Whisk together until the mixture is smooth.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

Preheat oven to 375° F

Place in a large bowl
1 1/2 Cups flour
1/2 Cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Stir lightly to combine.
Pour the liquid ingredients into the dry ingredients.
Stir gently until just combined.
Fold in the chopped rhubarb.
Divide the batter among the prepared muffin cups.
Bake the muffins for 20 to 25 minutes.


                                       Rhubarb Muffins with Greek Yogurt

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Cut into 1/4 inch pieces
1 1/2 Cups fresh rhubarb

For the topping place in a small bowl
2 Tablespoons coarse sugar
1/2 teaspoon cinnamon

Preheat oven to 375° F

Place in a medium bowl
1 3/4 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Stir lightly to combine.

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
2/3 Cup brown sugar
Cream together until light and fluffy, about 3 to 4 minutes.
Add, one at a time
2 large eggs
Mix well after each addition.
Stir in
1 teaspoon vanilla

Making 3 dry and 2 wet additions add the dry ingredients alternately with
1 Cup Greek yogurt (plain or vanilla)
Stir until just combined.
Gently fold in the chopped rhubarb.
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Sprinkle the topping over the tops.
Bake the muffins for 20 to 25 minutes.


                                       Rhubarb Ruckus Muffins

Prepare a 12-cup muffin tin by either lining with paper muffin liners or greasing lightly.

Preheat oven to 350º F

Melt and slightly cool
1/2 Cup unsalted butter

Cut into 1/4 inch pieces and place in a large bowl
1 1/2 Cups fresh rhubarb
Add
2 Cups flour
Toss until well combined.
Add
3/4 Cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, at room temperature
1/2 Cup whole milk
the melted butter
1 teaspoon vanilla (optional)
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Top each muffin with a generous spoonful of the crumb mixture. Just let it rest on top.
Bake the muffins for 18 to 20 minutes. 


                                       Strawberry Rhubarb Muffins

Prepare a 12-cup muffin tin by lining with paper muffin liners.

Cut into 1/4 inch pieces and place in a medium bowl
1 Cup fresh rhubarb
Add
1 Cup sliced strawberries
1/2 Cup sugar
Toss to coat the fruit. Let the fruit sit for 10 minutes.

Place in a medium bowl
1 1/2 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Stir lightly to combine.

Preheat oven to 375° F

Place in a large mixer bowl
1/4 Cup brown sugar
1/2 Cup unsalted butter, softened
Cream together until light and fluffy, about 3 to 4 minutes.
Add, one at a time
2 large eggs
Mix well after each addition.
Stir in
1 teaspoon vanilla

Making 3 dry and 2 wet additions add the dry ingredients alternately with
1/2 Cup buttermilk
Stir until just combined.
Gently fold in the sugared rhubarb and strawberries.
Stir gently until just combined.
Divide the batter among the prepared muffin cups.
Bake the muffins for 20 to 25 minutes.

Lemon Rhubarb Loaf with Glaze, Rhubarb Upside-Down Cake, Rhubarb Crisp, Rhubarb Scones, Rhubarb Buckle, Rhubarb Cloud Pie, Rhubarb Fool and Rhubarb Grunt

 

Boycotting of American products is still going strong in Canada.
There’s a public group on FaceBook called ‘Made in Canada - Canadian Products’ that has regular updates on what to buy and what to avoid.
It currently has 1,388,351 members and the number is steadily growing.
It also has information on Canadian businesses, Canadian manufacturers of various products, as well as Canadian drink and food producers.
Why not give the group a visit?


A week ago I posted a few rhubarb recipes.
https://imturning60help.blogspot.com/2025/06/sour-cream-rhubarb-coffee-cake-sour.html

I really didn’t even scratch the surface of how you can prepare rhubarb.
Here are a few more old favourite recipes.
We’re still having a hot summer, so I included a couple of recipes that don’t need the oven.

These recipes work best with fresh rhubarb.
If you’re new at using fresh rhubarb, don’t panic.
About 2 to 3 stalks will give you 1 1/2 cups diced rhubarb.
A little more or less will be just fine.

Fresh rhubarb can be chopped and refrigerated or frozen for future recipes.
Frozen rhubarb gets soft and watery.
If you use frozen rhubarb just thaw and drain it thoroughly before using it to prevent the excess moisture from affecting the recipe.

The ‘Buy Canadian / Avoid American’ lists of companies is here
https://imturning60help.blogspot.com/2025/02/buy-canadian.html


Hints:

Most of these recipes can be served warm, topped with whipped cream or a scoop of vanilla ice cream.

About the Rhubarb Crisp…
It can be kept at room temperature for a short time. For longer storage, refrigerate.

To make Strawberry Rhubarb Crisp use 3 cups strawberries and 3 cups rhubarb and increase the flour in the filling to 1/3 cup.


About the Lemon Rhubarb Loaf with Glaze…
You can replace the sour cream with buttermilk or Greek yogurt.
For added texture fold in chopped walnuts or pecans.
Don’t have rhubarb? Prepare with chopped strawberries or cranberries.

At room temperature, store the cooled loaf in an airtight container or wrapped tightly in plastic wrap. It will stay good for up to two days.
You can refrigerate the loaf in a sealed container for up to five days. Bring it to room temperature before serving for best flavour.

To freeze, wrap individual slices, or the entire loaf, in plastic wrap and then wrap in foil. Place it in a freezer-safe bag to store for up to two months. Thaw at room temperature.


About the Rhubarb Upside-Down Cake…
You could also use granulated sugar with the rhubarb.


About the Rhubarb Buckle…
If you want a sweeter buckle you can add more sugar to the rhubarb.
For a fruitier buckle add chopped strawberries.


About the Rhubarb Cloud Pie…
You can add a touch of cinnamon to the rhubarb filling for extra flavour.
Top with whipped cream and a sprinkle of crushed graham crackers before serving.


About the Rhubarb Fool…
If you have extra cooked rhubarb you can use some to top the servings.
You could also top with berries, whipped cream or crushed cookies.


                                                               Lemon Rhubarb Loaf with Glaze

Grease and flour a 9 × 5 inch loaf pan.

Dice
1 1/2 Cups fresh rhubarb

Combine in a medium bowl
1 1/2 Cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350° F

Place in a large mixer bowl
1/2 Cup butter, softened
1 Cup sugar
Cream together until light and fluffy.
Beat in, one at a time
2 large eggs
Add
1/4 Cup lemon juice
1 Tablespoon lemon zest or 1 teaspoon lemon extract
Making 3 dry and 2 liquid additions, add the flour mixture alternately with
1/2 Cup sour cream or yogurt
Stir until just combined, then gently fold in the diced rhubarb.
Pour the batter into the loaf pan and spread evenly.
Bake for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean.
Allow the loaf to cool in the pan for 10 minutes, then remove from pan and transfer to a wire rack to cool completely. Be sure it is at room temperature. If it’s too warm the glaze will just be absorbed.
 
To make the glaze, place in a small bowl
1/2 Cup confectioners’ sugar
1 to 2 Tablespoons lemon juice
Whisk together until smooth.
Drizzle the glaze over the cooled loaf.
Slice and serve.


                                                               Rhubarb Upside-Down Cake

Generously grease an 9 inch round cake pan.

Cut into 1 inch pieces
1 1/2 Cups fresh rhubarb

Arrange the rhubarb evenly in the prepared pan.
Sprinkle over the rhubarb
1/2 Cup brown sugar
Dot with
2 Tablespoons unsalted butter, cut into pieces

Place in a medium bowl
1 1/2 Cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Whisk together.

Place in a measuring cup
1/2 Cup milk
1 teaspoon vanilla

Preheat oven to 350° F

Place in a large mixer bowl
1/2 Cup unsalted butter, softened
3/4 Cup sugar
Cream until light and fluffy.
Add one at a time
2 large eggs
Beat well.
Making 3 dry and 2 liquid additions, add the flour mixture alternately with the milk mixture.
Pour the batter over the rhubarb in the pan and smooth the top.
Bake for 35 to 40 minutes, or until a toothpick inserted in the centre comes out clean.
Let cool for 10 minutes, then invert onto a plate.
Serve warm or chilled.


                                                               Rhubarb Crisp

Cut into 1/2 inch pieces
6 Cups fresh rhubarb
Place in a 2 quart baking dish.

Combine in a medium bowl
2/3 Cup sugar, either granulated or brown
3 Tablespoons flour
1/2 teaspoon cinnamon
Sprinkle over fruit in baking dish.

Preheat oven to 375° F

Combine in the same medium bowl
3/4 Cup rolled oats
3/4 Cup brown sugar, packed
1/3 Cup flour
1/2 teaspoon cinnamon
1/3 Cup butter, softened
1/3 Cup coconut shredded, optional
Combine with a fork or pastry cutter.
Sprinkle over the rhubarb in the baking dish.
Bake for 35 minutes, or until rhubarb is tender and topping is golden.
Cool 10 minutes before serving.


                                                               Rhubarb Scones

Line a baking sheet with parchment paper.

Finely chop
1 Cup fresh rhubarb

Place in a small bowl
1/2 Cup sour cream or plain yogurt
1 large egg
1 teaspoon vanilla

Preheat oven to 400° F

Place in a large bowl
2 Cups flour
1/3 Cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Whisk together, then add
1/2 Cup cold unsalted butter, cubed
Using a pastry cutter or your fingers, cut in until the mixture resembles coarse crumbs.
Add the liquid ingredients, and stir just until combined.
Gently fold in the chopped rhubarb. The dough will be slightly sticky.
Turn the dough out onto a lightly floured surface.
Shape into a circle about 3/4 inch thick. Cut into 8 wedges.
Transfer the wedges to the lined baking sheet.
Brush the tops with milk or cream and sprinkle sugar over tops, if desired.
Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the centre comes out clean.
Enjoy warm, plain or with a pat of butter.


                                                               Rhubarb Buckle

Lightly grease an 9 inch square baking pan.

Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Place in a medium bowl and add
1/4 Cup sugar
Toss the rhubarb and sugar and set aside.

For the Crumb Topping
Place in a small bowl
1/2 Cup sugar
1/3 Cup flour
1/2 teaspoon ground cinnamon
Whisk together, then add
1/4 Cup cold unsalted butter, cubed
Cut butter in using a pastry cutter or your fingers until the mixture resembles pea-sized coarse crumbs and set aside.

Place in a medium bowl
2 Cups flour
2 teaspoons baking powder
1/2 teaspoon salt
Whisk together and set aside.

Preheat oven to 350° F

Place in a large mixing bowl
1/2 Cup unsalted butter, softened
1 Cup sugar
Cream together until light and fluffy.
Add
1 large egg
1 teaspoon vanilla
Beat well.
Making 3 dry and 2 liquid additions, add the flour mixture alternately with
1/2 Cup milk
Gently fold in the sugared rhubarb.
Pour the batter into the prepared baking pan and spread evenly.
Sprinkle the crumb topping evenly over the batter.
Bake for 45 to 50 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool in the pan for at least 15 minutes.
Slice into squares and serve warm or at room temperature.


                                                               Rhubarb Cloud Pie

Cut into 1/2 inch pieces
2 Cups fresh rhubarb

Place in a medium bowl
1 1/2 Cups graham cracker crumbs
1/4 Cup sugar
1/2 Cup unsalted butter, melted
Stir to combine well, then pour into a 9 inch pie pan.
Press the mixture into the bottom and up the sides of the pan.
Put the pan in the refrigerator.

Place in a medium saucepan
the chopped rhubarb
1/2 Cup sugar
2 Tablespoons water
1 Tablespoon lemon juice
Stirring occasionally, cook over medium heat until the rhubarb is soft and the mixture has thickened, about 10 to 12 minutes.
Remove saucepan from heat and allow rhubarb to cool completely.

Place in a large mixing bowl
1 (8 oz) package cream cheese, softened
1/2 Cup confectioners’ sugar
1 teaspoon vanilla
Beat until smooth.
Gently fold in until fully combined
1 (8 oz) tub whipped topping

Spread half of the cream cheese mixture over the graham cracker crust.
Spoon the cooled rhubarb filling evenly over the cream cheese layer.
Top with the remaining cream cheese mixture and spread gently to cover.
Refrigerate for at least 4 hours, or overnight, to set. Serve chilled.


                                                               Rhubarb Fool

Cut into 1/2 inch pieces
2 Cups fresh rhubarb
Place in a medium saucepan and add
1/2 Cup sugar (adjust to taste)
Stirring occasionally, cook over medium heat until rhubarb softens, about 15 minutes.
Stir in
1 teaspoon vanilla extract or lemon zest
Set aside and let cool completely.

Place in a medium mixing bowl
1 Cup heavy cream
1 to 2 Tablespoons confectioners’ sugar
Beat until soft peaks form.
Gently fold the cooled rhubarb compote into the whipped cream.
Spoon into glasses or bowls.
Chill for at least 30 minutes, and serve cold.


                                                               Rhubarb Grunt

Cut into 1/2 inch pieces
3 Cups fresh rhubarb
Place pieces in a dutch oven and add
1/2 Cup sugar
1/4 Cup water
Simmer over medium heat for 10 minutes.

While the rhubarb is simmering, place in a medium bowl
1 Cup flour
1 Tablespoon sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Whisk together to combine.

Place in a measuring cup
1/3 Cup milk
2 Tablespoons oil or 2 Tablespoons butter, melted
Pour over flour mixture and stir together just enough to combine.
Drop dumpling dough by spoonfuls onto fruit.
Cover tightly and simmer for 20 minutes.
Serve warm with cream.