Crisp to Cakes: 15+ Irresistible Rhubarb Dessert Recipes

If you’ve ever wondered what to do with all that fresh rhubarb, you’re in the right place! I found some of the most delicious and creative rhubarb dessert recipes from talented bakers and bloggers around the web. From nostalgic crisps to elegant pavlovas, this list has a treat for every mood and occasion. Whether you’re planning a backyard picnic, hosting brunch, or just craving something sweet and seasonal, these desserts show off rhubarb’s tangy magic in the best ways. I didn’t create these recipes myself, but I tried (and loved) many of them. Trust me—after trying a few, you’ll start looking forward to rhubarb season every year.

Need savory rhubarb recipes? We’ve got you covered with our Healthy Rhubarb Recipes that you can whip up easily at home.

Strawberry Rhubarb Crisp

Source: Once Upon A Chef

I love how this crisp brings together tart rhubarb and juicy strawberries. The golden topping adds the perfect crunch with every bite. It’s an easy dessert to whip up fast. I served it warm with a scoop of vanilla ice cream. This recipe might just be my new picnic favorite.

Rhubarb Custard Pie

Source: Simply Recipes

This custard pie surprised me with how creamy it turned out. I didn’t expect the rhubarb to balance so nicely with the sweet filling. The crust baked up beautifully golden. It reminded me of something my grandma might serve. I could eat this for breakfast, honestly. I think it would impress guests at any gathering.

Rhubarb Crumble Bars

Source: Baking Sense

These bars were so easy to cut and share. I loved the buttery crumble layered over the tangy rhubarb filling. It traveled well in my picnic basket. No fork required, which made snacking simple. I wrapped a few to enjoy the next day with coffee. They held up wonderfully and still tasted fresh.

Rhubarb Upside Down Cake

Source: Blue Bowl Recipes

This cake flipped out of the pan looking gorgeous. The rhubarb topping turned glossy and bright pink. It sliced like a dream and tasted even better. I brought it to a potluck and it vanished quickly. The texture was moist without being too heavy. I already saved it for future spring celebrations.

Rhubarb Fool

Source: Caroline’s Cooking

The creamy layers felt light and not overly sweet. I spooned it into glass jars for serving. It tasted like something from a restaurant. Everyone loved the color contrast too. I’ll definitely keep this one in my easy-but-impressive recipe file.

Rhubarb Galette

Source: Alexandra Cooks

This galette looked rustic in the best way. I liked not needing a perfect pie crust. The edges baked up golden and flaky. Rhubarb’s tartness really popped against the sweet crust. I served slices warm with whipped cream. It felt cozy and a little fancy at the same time.

Rhubarb Tarts

Source: Meg is Well

These tarts looked like they belonged in a bakery window. Each one was the perfect size for a treat without overdoing it. The rhubarb glaze gave a nice shine. I loved the contrast between the crisp shell and soft filling. They made a pretty dessert tray for brunch. I’m excited to try them again with other fruits too.

Rhubarb Streusel Muffins

Source: Cloudy Kitchen

I always appreciate a good streusel topping, and this one delivered. The muffins baked up fluffy with pockets of tart rhubarb. They made my kitchen smell amazing. I grabbed one for breakfast and felt instantly happy. They froze well too, which helped me save a few. I’ll definitely bake a double batch next time.

Rhubarb Ice Cream

Source: The View From Great Island

I didn’t expect homemade rhubarb ice cream to taste this good. It had a gorgeous blush color and creamy texture. I churned it in my small ice cream maker. The flavor felt refreshing and slightly tangy. It paired well with a buttery cookie on the side. This one’s a must for summer cookouts.

Rhubarb Soufflé

Source: In Simone’s Kitchen

It puffed up beautifully in the oven and held its shape long enough to impress. The texture was light as air. I served it right away, still warm. The rhubarb gave it a subtle, elegant flavor. It felt like a lovely end to a romantic dinner.

Rhubarb Coffee Cake

Source: Food Meanderings

I can’t say no to a good coffee cake. This one had a tender crumb and juicy rhubarb bites. The topping gave a sweet crunch. It worked great with my morning coffee. I even warmed a slice the next day and loved it more. It’s a solid weekday treat or weekend brunch addition.

Rhubarb Panna Cotta

Source: Food Nouveau

The rhubarb layer looked like stained glass on top. I chilled them in small cups for individual servings. They set up perfectly and unmolded cleanly. The flavor balance felt refreshing and elegant. I served them at a dinner party and got lots of compliments.

Strawberry Rhubarb Cobbler

Source: King Arthur Baking

I grew up with cobbler, and this one brought back memories. The biscuit topping baked golden and fluffy. It soaked up the fruity juices beautifully. I loved the mix of sweet strawberries and tart rhubarb. A scoop of vanilla ice cream made it perfect. This recipe will definitely become a repeat for summer.

Rhubarb Cheesecake

Source: Itsy Bitsy Kitchen

This cheesecake had a bright swirl of rhubarb that looked stunning. The tangy filling played well with the buttery crust. It sliced cleanly and tasted even better chilled. I brought it to a gathering and it disappeared fast. People kept asking where I got it. I didn’t mind sharing the recipe link.

Rhubarb Bread Pudding

Source: Seasons and Suppers

This bread pudding felt like comfort in a bowl. I loved the contrast between custardy bread and rhubarb pieces. The crème anglaise took it over the top. I used day-old bread and it soaked perfectly. It baked into a golden, bubbling dessert. I could eat this all year round, honestly.

Rhubarb Ginger Cake

Source: Only Crumbs Remain

This cake had a cozy feel from the warm ginger. The rhubarb added little tangy bursts throughout. It baked tall and smelled like spice heaven. I served thick slices with tea. It held up well on the counter for a few days. I’ll make it again when I need a rainy day bake.

Rhubarb Sorbet

Source: Simply Recipes

It had just the right balance of tart and sweet. I churned it quickly and froze it overnight. It scooped easily and looked so vibrant. I served it after a heavy dinner and it hit the spot. I’ll keep this in rotation all summer.

Sweet Rhubarb Pavlovas

Source: A Pretty Life In The Suburbs

These pavlovas looked so pretty with their crisp edges and fluffy centers. The rhubarb topping brought a lovely tart twist. They felt delicate but not fussy. I served them for a spring dinner party. Everyone loved their individual servings. I think they’d also be great for Easter or Mother’s Day.

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