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Rhubarb Muffins, Cakes and More

Updated on December 13, 2014

Rhubarb Muffins & Cakes - More Than Just Pie!

Photo Courtesy of La Grande Farmers' Market

What can you do with rhubarb if you don't want to bake a pie?

Well, there are rhubarb muffins and cakes and sauces and compotes and stuffings, etc.

Rhubarb in an entrée? You bet! How about a beverage or two? Not a problem.

For these and other suggestions for using this versatile veggie (no, it is not a fruit) read on!

If you just love Rhubarb Pie, please visit Rhubarb Pie - 3 Great Recipes

All photos courtesy of Flickr

Rhubarb Muffins - A Recipe

Years ago my mother gave me a church cookbook from a small midwest town. It's the Church of Saint Dominic Cookbook and I doubt if it's still being published. There are no pictures at all - just good old-fashioned recipes. Try this one:

Photo courtesy of rexipes



3/4 cup brown sugar

1/2 cup oil

1 egg

1/2 cup buttermilk

1/2 teaspoon salt

1 teaspoon vanilla

1-1/2 cups flour

1/2 teaspoon soda

1-1/4 cup finely chopped rhubarb

1/2 cup chopped nuts (optional)

For the Topping you'll need:

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 cup chopped nuts


Combine sugar, oil, egg, buttermilk and vanilla; mix well. Sift flour, salt and soda into oil mixture. Add rhubarb and nuts (optional). Put into 14 - 16 paper lined muffin tins. Combine topping ingredients and sprinkle on top of rhubarb batter. Bake 30 minutes or so at 350 degrees F."

Rhubarb-Apricot-Almond Muffins

Makes 16 Delicous Muffins


2-1/2 c. flour

1 c. blanched, slivered almonds

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground nutmeg

1/2 tsp. salt

1/2 tsp. ground cinnamon

1 c. brown sugar (light or dark)

1-1/4 c. buttermilk (see Note)

1/2 c. vegetable oil

1 egg

1 tbsp. vanilla

1/2 lb. rhubarb,coarsely chopped

1/2 c. chopped dried apricots


Preheat the oven to 375 degrees. Lightly grease 16 (2-1/2- inch) muffin cups (or line with paper liners).

In a large bowl, toss together the flour, almonds, baking powder, baking soda, nutmeg, salt and cinnamon.

In a medium bowl, beat together the sugar, buttermilk, oil, egg and vanilla. Stir this into the flour mixture until just moistened; the batter should be lumpy. Fold the rhubarb and apricots into this batter and then spoon into the muffin cups.

Bake the muffins until a cake tester inserted in the center comes up clean, about 18 to 20 minutes. Let cool 5 minutes. Remove the muffins and allow to cool on wire racks.

A Note About Buttermilk

Lots of recipes call for buttermilk but I don't drink it so don't keep it on hand.

So either mix together 1-1/4 cups milk with 1 tablespoon vinegar and allow to stand 30 seconds.

OR buy powdered buttermilk. It's great for baking purposes. Store the box in your freezer. Perfect!

What can you do with rhubarb? - Lots and lots of rhubarb recipes!

From the Amazon description"

"Almost everyone has a patch of rhubarb tucked in a corner of the garden. In this fun and friendly new book, Sandi Vitt and Michael Hickman have compiled nearly 150 recipes featuring this surprisingly versatile plant. From beverages to quick breads, muffins to main courses-plus a large assortment of pies-these recipes will tempt you to enjoy rhubarb throughout the year. Chock full of facts and delicious suggestions, Rhubarb: More Than Just Pies is a must-have for gardeners, cooks, cottagers, and anyone who enjoys the bright flavours of summer."

Orange Rhubarb Breakfast Cake
Orange Rhubarb Breakfast Cake

Orange-Rhubarb Breakfast Cake

A Delicious Breakfast Recipe

Photo courtesy of CherylK

Here's an excellent recipe for Orange-Rhubarb Breakfast Cake from

The Best of Food & Wine (1993 Collection).

Makes one 13 x 9 inch cake.


Streusel Topping

1/3 cup granulated sugar

1 tablespoon unsalted butter, softened

1/2 cup finely chopped walnuts

1/2 teaspoon finely grated orange zest

1/2 teaspoon ground cinnamon


1-1/3 cups (packed) light brown sugar

2/3 cup vegetable oil

1 cup buttermilk

1 egg

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1/4 cup oat bran

1 teaspoon baking soda

Pinch of salt

1 teaspoon finely grated orange zest

1/2 teaspoon ground cinnamon

2 cups fresh rhubarb, cut into 1/2 inch pieces

To Sprinkle on Top

1 tablespoon confectioners' sugar


* Preheat oven to 350 degrees F. Lightly butter a 13 x 9 inch baking pan.

* In a small bowl, using your fingers, rub the granulated sugar and butter together until blended. Mix in the walnuts and 1/2 teaspoon each of the orange zest and cinnamon. Set the streusel topping aside.

* In a large bowl, blend the brown sugar and oil. Add the buttermilk, egg and vanilla and stir to combine. In a medium bowl, toss the flour, oat bran, baking soda, salt, orange zest and cinnamon. Stir the dry ingredients into the buttermilk mixture until combined. Fold in the rhubarb.

* Spoon the batter into the prepared pan. Sprinkle the streusel topping over the top. Bake for about 50 minutes, or until a cake tester inserted in the center comes out clean.

* Let cool on a rack for at least 10 minutes. Sift the confectioners' sugar on top and serve.

Serve Your Rhubarb Muffins and Cakes in Style

"This 3-Piece Serving Set is every hostess's dream! This 3-piece set can be transformed from a fruit bowl to a cake stand to a veggie tray with a dipping saucer. The versatility of this entertainment set is simply amazing."

How to Sweeten Rhubarb with Less Sugar - A Vicki Lansky Tip

"Cut down on the amount of sugar needed in rhubarb sauce by soaking the rhubarb in cold water & a pinch of baking soda prior to cooking. The water will turn black. Drain off this water, add fresh water and cook. The sauce gets sweet with less sugar because you've lowered the acidity level."

Rhubarb Cake Dessert

Photo courtesy of carolinadreams

Here's a really easy recipe for a delicious rhubarb cake. I got it from my husband's cousin's wife (got that?) who is a genius in the kitchen. A true gourmet cook. Luckily, she has no qualms about using convenience foods!


1 box yellow cake mix (with or without pudding)

4 cups diced rhubarb

1 cup sugar

1 pint whipping cream (no substitutes!)

Mix cake according to directions on package and put in buttered 9 x 12-inch pan. Put rhubarb over cake batter. Sprinkle sugar over rhubarb. Pour cream over all. Bake 45 - 60 minues at 350 degrees F. until cake is done.

Voila! An impressive dessert in virtually no time!

Freshly Chopped Rhubarb

Freshly Chopped Rhubarb
Freshly Chopped Rhubarb

How To Freeze Rhubarb

I've listed several methods for freezing rhubarb at The Rhubarb Patch

Then you can make your favorite rhubarb treats any time you like! How great is that?

Rhubarb Squares
Rhubarb Squares

Rhubarb Squares

These Freeze Beautifully

Here's a recipe submitted to our local newspaper by a reader. It makes 20 bars which are easier to cut if the bars are at room temperature or slightly warm.

This recipe is so, so, so good!!! Alas, they are not low-calorie or low-fat but every once in a while you've just got to let go - right??

"Rhubarb Squares"


1 cup butter, softened

1 cup brown sugar, packed

1 teaspoon vanilla

2 cups plus 2 tablespoons flour, divided

5 eggs, separated

2 cups granulated sugar

1/2 teaspoon salt

1 cup heavy cream

5 cups chopped rhubarb (about 1/2-in. pieces)

3/4 cups sugar


Preheat the oven to 350 degrees. In a medium bowl, cream together the butter, brown sugar and vanilla then work in the 2 cups flour. Pat into a 9 x 13 inch pan. Bake until just firm, about 10 minutes.

Beat the egg yolks, granulated sugar, the remaining 2 tablespoons flour, salt and cream and stir in the rhubarb. Pour over the crust. Bake another 50 minutes.

Beat the egg whites until soft peaks form, then slowly add the 3/4 cup sugar until the egg whites form stiff peaks. Spread this over the top of the custard and bake until brown, about 15 minutes. Allow to cool a little before cutting.

Rhubarb-Walnut Stuffing

"Recipe courtesy of Pork: The Other White Meat."

This is perfect served with a crown roast of pork. I found the recipe for this stuffing at CooksRecipes.Com along with the instructions for preparing the crown roast of pork.

"Rhubarb-Walnut Stuffing"


1 pound ground pork, cooked and crumbled

5 cups dry bread cubes

1 (14-1/2 ounce) can chicken broth

1/2 cup chopped onion

1/2 cup chopped celery

1 cup walnut halves, toasted

1 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon ground black pepper

2 cups sliced fresh or frozen rhubarb, thawed

1/2 cup granulated sugar

* Heat oven to 350 degrees F.

* In large bowl thoroughly combine pork, bread cubes, broth, celery, onion, walnuts and seasonings. Mix well.

* In medium saucepan, combine rhubarb and sugar; bring to a boil. Pour over stuffing mixture; mix lightly. Spoon into buttered 2-quart casserole. Cover, bake for 1-1/2 hours.

NOTE: I think that if you leave out the ground pork, this would be delicious with poultry, too. Will try this sometime...

Rhubarb Highball

This is from an old bartenders guide that I've had for years. This recipe doesn't have any alcohol so anyone could enjoy it. However, some have been known to add a jigger of something (rum, maybe?) to jazz it up!

"Rhubarb Highball"

6 cups diced pink rhubarb

4 cups sugar

2 cups water

Orange juice

Club soda

Heat sugar and water together in a saucepan. Add rhubarb, and simmer until tender; puree in a blender or rub through a sieve. Mix puree with an equal amount of orange juice. Pour into highball glasses filled with shaved ice to fill each glass 2/3 full. Fill each glass with soda. Garnish with mint.

If you're not a rhubarb fan, yet, I think trying one of these recipes will change your sure to let me know if you do.

Thanks very much for Visiting - please sign my guestbook.

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    • profile image


      6 years ago

      Gosh, I sure do love that rhubarb ... you know? May I have a bite of your muffins, my dear?

    • CherylK profile imageAUTHOR

      Cheryl Kohan 

      6 years ago from Minnesota

      @Mary Crowther: Thank you!

    • Mary Crowther profile image

      Mary Crowther 

      6 years ago from Havre de Grace

      Nice lens and I'm featuring it on my National Pistachio Day lens under the muffin recipe!

    • CherylK profile imageAUTHOR

      Cheryl Kohan 

      6 years ago from Minnesota

      @TonyPayne: Hi, Tony! Now that you're back in England, are you growing rhubarb? I can hardly wait until spring and the growing season. Thank you very much for the kind blessing!

    • TonyPayne profile image

      Tony Payne 

      6 years ago from Southampton, UK

      I love Rhubarb, it has a wonderful flavor. My Mum used to make a great rhubarb crumble, and a rhubarb sauce goes well with breaded baked camembert too. It's one of my favorites. Great recipes, some interesting ones, blessed.

    • CherylK profile imageAUTHOR

      Cheryl Kohan 

      6 years ago from Minnesota

      @YHONG04: Thank you, Yhong04! Rhubarb is a cool weather plant so it's mostly grown in cooler climates. I hope you'll be able to try it some day.

    • profile image


      6 years ago

      I'm not familiar with rhubarb, but then after reading this topic it made me interested... and they all look yummy...

    • CherylK profile imageAUTHOR

      Cheryl Kohan 

      6 years ago from Minnesota

      @vermontmom: That really is a good recipe...let me know what you think of it after you make it! Thanks for the visit!

    • CherylK profile imageAUTHOR

      Cheryl Kohan 

      6 years ago from Minnesota

      @bames24 lm: I'm so glad you learned something new to do with rhubarb! Thank you for visiting my lens.

    • vermontmom profile image


      7 years ago

      I was looking for a rhubarb drink recipe so thank you for the high ball!

    • bames24 lm profile image

      bames24 lm 

      7 years ago

      love your lens... I had no idea rhubarb could be used for muffins... thanks for the recipe :)

    • Karicor profile image


      8 years ago

      Very tasty lens! We always had rhubarb in my grandparents' garden and my grandma would make fabulous desserts with it. I miss them!

    • CherylK profile imageAUTHOR

      Cheryl Kohan 

      8 years ago from Minnesota

      @anonymous: Thanks, Kristen, for the nice comments. I'm actually making the Rhubarb Squares, today, myself! I'll take a photo of them and replace the one I "borrowed" from Flickr :-). I hope you have a great time baking with your mom!

    • profile image


      8 years ago

      Thanks for a couple new recipes! I look forward to trying the bars as that is a new one for me. :) I have a lot of rhubarb to use up from a friend and my mom - I'm looking forward to an evening of baking!

    • CherylK profile imageAUTHOR

      Cheryl Kohan 

      8 years ago from Minnesota

      @seashell2: seashell, thank you for stopping by...even though it was ages ago and I'm just now getting back to you! It's rhubarb season again so do try these recipes. You'll be glad you did!

    • CherylK profile imageAUTHOR

      Cheryl Kohan 

      8 years ago from Minnesota

      @hlkljgk: I'm late replying to everyone...sorry about that. But I want you to know I do appreciate the comment. And that stuffing is really, really good so you should try it!

    • CherylK profile imageAUTHOR

      Cheryl Kohan 

      8 years ago from Minnesota

      @ElizabethJeanAl: Lizzy, sorry it has taken me so long to reply...I kind of neglected this page over the winter! But you'll be back up to Minnesota, soon, I hope and can eat your fill, again!

    • CherylK profile imageAUTHOR

      Cheryl Kohan 

      8 years ago from Minnesota

      @anonymous: Lorraine, I've used frozen rhubarb, too, and it works great. But did you know you can freeze your own rhubarb? I think I've got the instructions in my lens The Rhubarb Patch...there's a link on this page.

    • CherylK profile imageAUTHOR

      Cheryl Kohan 

      8 years ago from Minnesota

      @anonymous: You're very that rhubarb season is here, again, I'll have to experiment with more recipes for this page! Come back, soon :)

    • profile image


      8 years ago

      love rhubarb ,... have a pach out back and always looking for different recipes... thanks for the new ones....

    • profile image


      9 years ago

      Some grocery stores now offer rhubarb in the froxen food section, a rescue for the middle of winter cravings

    • ElizabethJeanAl profile image


      9 years ago

      Rubbarb doesn't do so well here in South Carolina, so I eat my fill every summer in Minnesota.

      Thanks for sharing.


    • hlkljgk profile image


      9 years ago from Western Mass

      the rhubarb walnut stuffing sounds so yummy

    • seashell2 profile image


      9 years ago

      Awesome lens... I love rhubarb. The muffins and rhubarb squares look very yummy! Thanks for sharing!

    • SandyMertens profile image

      Sandy Mertens 

      9 years ago from Frozen Tundra

      Yummy! This all looks good. I will have keep coming back to look at the recipes. I have a rhubarb plant, but I'm the only one that likes it. Maybe I can try one of these recipes and not say it is rhubarb. LOL 5*s.

    • TreasuresBrenda profile image

      Treasures By Brenda 

      9 years ago from Canada

      Welcome to the Culinary Favorites From A to Z group. Your lens is being featured in the 'R is for...' section but don’t forget to come back and add your lens to the link list so that you can benefit from a second link!

    • TreasuresBrenda profile image

      Treasures By Brenda 

      9 years ago from Canada

      That breakfast cake looks delicious; thanks for the reminder, I have some rhubarb to use!

      Your lens is blessed. Don't forget to submit it to Culinary Favorites From A to Z!

    • squid-janices7 profile image


      9 years ago

      Great lens - the rhubarb is almost ready in the garden here in MN so I'm always on the hunt for new recipes. The orange rhubarb coffee cake sounds fantastic! 5* for you:) Thanks for stopping by my The Best Waffles Ever lens ...I hope they turned out well for you!

    • paperfacets profile image

      Sherry Venegas 

      9 years ago from La Verne, CA

      Wonder if rhubarb will grew in dry desert climate? I guess I can just buy it. yumm.

    • religions7 profile image


      9 years ago

      Rhubarb Muffins, now that sounds interesting :) blessed :)

    • PaulWinter profile image


      9 years ago

      We have got rhubarb reay to pick in our garden at the moment. I've farourited this lens, we only every make rhubarb crumble so some new ideas are really helpful! Ranks

    • profile image


      9 years ago

      5*...I love rhubarb!...I had some in my garden but then I moved :o( I haven't replaced it yet and miss making my famous strawberry-rhubarb jam! Yum!

      I wanted to thank you for popping in and commenting on my "dehydrating pears" lens...I appreciate you taking the time to comment! :o)

    • profile image


      10 years ago

      I love rhubarb, but I almost never have it any other way than pie. I'll have to come back when rhubarb season comes back around, and try some of your recipes.

    • evelynsaenz1 profile image

      Evelyn Saenz 

      10 years ago from Royalton

      The Woodchucks came over to check out the rhubarb. They love it on ice cream or made into a crisp as in Apple Crisp with rhubarb instead of apples.

      What a yummy lens!

    • ZenandChic profile image


      10 years ago

      Thanks for coming to my garden. That is cool how you choose to eat only what is local or from your garden.

    • PromptWriter profile image

      Moe Wood 

      10 years ago from Eastern Ontario

      I just wanted to let you know I found the frozen rhubarb and am going to try it this week. I'll be back to let you know how it went!

    • PromptWriter profile image

      Moe Wood 

      10 years ago from Eastern Ontario

      My DH is a muffin-a-holic so I'll definitely have to try that first muffin recipe. It looks like something he'd cobble up in a few days. Do you know if rhubarb can be bought in a can like other fruit? Much like pumpkin with no additives?

    • kerbev profile image


      10 years ago from Upstate, NY

      I had a great rhubarb punch once. The maker was very secretive with her recipe - I hate that. If you have a great recipe share.

      Thanks for sharing these!

    • aka-rms profile image

      Robin S 

      10 years ago from USA

      This fantastic lens is being featured at the Cabaret Squidoo blog today. Please fell free to add it to the Cabaret Squidoo group headquarters.

    • religions7 profile image


      10 years ago

      yammy. Great lens.

    • profile image


      10 years ago

      Hi, you have great and very informative lens. 5 stars of course.

      60,000 Americans could die from colon cancer a year. Is Colon Cleanse effective against colon cancer?

    • Winter52 LM profile image

      Winter52 LM 

      10 years ago

      I haven't thought about this in years, but when we were kids and didn't want to bother coming in for lunch, we would simply break of a stick or two of rhubarb and eat that... can't imagine how much we went through in a summer. Our mom could never understand why we were never hungry lol...

    • GypsyPirate LM profile image

      GypsyPirate LM 

      10 years ago

      I have loved rhubarb for as long as I can remember. I am delighted to find these great recipes and look forward to trying several of them!

    • gurneywagon profile image


      10 years ago

      Rhubarb right from the garden - after washing first, is one of my favorites :)

    • ElizabethJeanAl profile image


      10 years ago

      I grew up in rural Minnesota. Rhubarb desserts were a part of summer. I LOVE rhubarb crisp and ice cream. When I head up this summer, I'm going to try the Orange Rhubarb Breakfast Cake.

      Great Lens

      5 Stars


    • profile image


      10 years ago

      Cheryl -- just can't get enough rhubarb! I love rhubarb, don't you know! I've featured your lenses on my 'I love rhubarb' lens! ;-) 5 stars!

    • NAIZA LM profile image

      NAIZA LM 

      10 years ago

      Wow! What a delightful desserts and recipes! I would love to taste some Rhubarb someday 'coz rarely found here in the Philippines. ;-)

    • RuthCoffee profile image

      Ruth Coffee 

      10 years ago from Zionsville, Indiana

      I love rhubarb, going to try the stuffing!


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