Recipes

23 Rhubarb Recipes to Make This Spring

Like compote-marbled cheesecake bars, rhubarb-basted roast chicken, a tangy pink daiquiri, and more ways to cook with rhubarb while you can.
By Joe Sevier and Bon Appétit Staff & Contributors
Thin diagonal slices of slowroasted rhubarb swimming in bright pink syrup.
Photograph by Isa Zapata, food styling by Sean Dooley

We would never speak ill of pie, but there are so many other rhubarb recipes worth making when the slender, tart stalks come into season. You can roast them and spoon them over ice cream, yogurt, or a Cream Cheese Pound Cake, or slice the raw stalks thin to add a tangy, crisp bite to salads. We love a good rhubarb cake and a jammy compote; we’ll raise a glass to rhubarb cocktails all season long. Not sure which stalks to buy or how to store them? Check out our rhubarb FAQ—then scroll on for all of our best rhubarb recipes. (Yes, including pie.)

Jump ahead
  • Topdown view of a strawberry rhubarb pie with one slice cut out and removed to a plate.
    Photo by Laura Murray
    1/23

    BA’s Best Strawberry-Rhubarb Pie

    Our Platonic ideal spring pie pairs a sweet-and-tangy filling with a tender, flaky crust. Make the dough for this rhubarb recipe in advance and stash it in your freezer for easy future baking.

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  • Image may contain Food Dessert Cake Plant Pie and Produce
    Photo by Alex Lau
    2/23

    Rhubarb Custard Cake

    This dense but tender spring dessert is mixed by hand (no mixer required!); long rhubarb stalks rest on top to make a striking graphic pattern.

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  • Image may contain Food Dish Meal and Plant
    Photo by Alex Lau
    3/23

    Rhubarb–Brown Butter Bars

    Sandwich a vivid streak of tart rhubarb-hibiscus jam between layers of nut-and-oat-laced brown butter crumble.

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  • Image may contain Platter Food Dish Meal Dessert Cake and Pie
    Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    4/23

    Strawberry-Rhubarb Galette With Buckwheat Crust

    Nutty, slightly tart buckwheat complements the fruit in this rustic spring tart. If you can’t find it, spelt or almond flour would be a fine substitute.

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  • A serving platter of cheesecake bars with a Triscuits crust and swirled with strawberryrhubarb compote and orange marmalade.
    Photo by Travis Rainey, Food Styling by Michelle Gatton, Prop Styling by Christine Keely
    5/23

    Strawberry-Rhubarb Cheesecake Bars

    These tangy, creamy bars pair spring’s favorite flavor duo with a salty-sweet Triscuit crust. Dollops of marmalade add an ombré color palette and a delicate citrus undertone.

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  • Image may contain Plant Food Meal Dish and Produce
    Peter Frank Edwards
    6/23

    Rhubarb Galettes With Hazelnut Frangipane

    Jammy rhubarb batons crown a layer of frangipane in these individually portioned tarts, delivering a nutty but bright dessert that feels both elegant and unfussy.

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  • Image may contain Food Bread Confectionery Sweets and Cornbread
    Max Kelly
    7/23

    Rhubarb Cornmeal Crumb Cake

    Host a spring brunch as an excuse to linger over this rhubarb breakfast cake topped with a toasty cornmeal-and-brown-sugar crumb.

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  • Image may contain Food Pork and Bacon
    Christopher Testani
    8/23

    Rhubarb-Almond Cake

    Ground almonds give this rhubarb-almond cake a tender, airy crumb, with zippy rhubarb folded in and arranged on top for a striking finish.

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  • Image may contain Cutlery Spoon Plant Food Produce Vegetable Lentil and Bean
    Alex Lau
    9/23

    Apple-Rhubarb Crumble

    This flexible rhubarb dessert recipe calls for cinnamon, but you can sub in cardamom or ginger if preferred.

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  • Two individual rhubarb tarts on rectangular phyllo pastry with long stalks of rhubard laid in strips.
    Photo by Nigel Cox
    10/23

    Rhubarb Tarts

    Store-bought phyllo makes these crisp and juicy rhubarb tarts feel effortless—yet they look bakery-level. A glaze of store-bought raspberry jam gives them their sheen.

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  • Thin diagonal slices of slowroasted rhubarb swimming in bright pink syrup.
    Photograph by Isa Zapata, food styling by Sean Dooley
    15/23

    Slow-Roasted Rhubarb

    Caramelize rhubarb in a low oven with ginger and a vanilla pod for a fragrant, versatile spring condiment to spoon over yogurt or ice cream.

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  • Image may contain Food Meal Animal Bird Pork and Dish
    Michael Graydon & Nikole Herriott
    16/23

    Roast Chicken With Rhubarb Butter and Asparagus

    Coating the chicken with gingery, honeyed rhubarb butter before roasting imbues the meat with bright, rich flavor. You’ll toss the asparagus with extra rhubarb butter to tie everything together.

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  • rhubarb daiquiri
    Alex Lau
    23/23

    Rhubarb Daiquiri

    Rhubarb simple syrup dresses up this bright, refreshing rum cocktail. The extra syrup from this rhubarb recipe is delicious in a tall glass of cold seltzer.

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Joe joined the Bon Appétit team in 2022 after climbing the editorial ranks for a few years at Condé Nast’s other food publication, Epicurious. As the senior SEO editor, he works to make sure Google loves all of BA’s cooking stories just as much as you do. Look for his ... Read More
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