Try these rhubarb muffin recipes. A sweet spot after a hearty lunch!

Starring rhubarb pudding recipes!

If you are a fan of sweet and sour combinations, then you must try all the variants that we have prepared for you!

But you must not be idle, it is harvested only in the months of May and June.

Rhubarb pie with cottage cheese

The sharp taste of rhubarb works absolutely wonderfully in buttery cottage cheese, but also on warm scones, fritters or pancakes.

What will we need

For rhubarb curd

  • 350 g of rhubarb
  • 200 g of sugar
  • 4 egg yolks
  • 50 g of butter
  • 1 teaspoon of lemon zest
  • 2 teaspoons of lemon juice
  • 1 tablespoon of cornstarch
  • 4-5 tablespoons of water

For pie crust

  • 110 g of butter
  • 50 g of powdered sugar
  • 1 egg yolk
  • 1 teaspoon of salt
  • 140 g of flour
  • 1 tablespoon of cold water


  • For the rhubarb curd, add the chopped rhubarb, 50g sugar and water to a saucepan and cook over a medium heat for 3-5 minutes or until it starts to break down.
  • Blend it with an immersion blender or in a blender until smooth, add butter and mix.
  • In a bowl over a double boiler, whisk together the sugar, egg yolks, cornstarch, lemon juice and lemon zest until most of the sugar has dissolved.
  • Slowly add the cooked warm rhubarb spoon by spoonful and continue whisking for about 5 minutes until the mixture thickens.
  • Remove from water bath and drain.
  • Preheat the oven to 200°C for the pie crust.
  • Add all ingredients except water to a food processor and blend.
  • Add water slowly until the dough comes together.
  • Roll out the resulting dough between two sheets of baking paper to a thickness of about 0.5 cm.
  • Put in the fridge for 30 minutes or in the freezer for 10 minutes.
  • Place in the cake pan and trim the edges that protrude from the pan.
  • Place tin foil in the center of the cake and add the dried beans and place in the oven.
  • Bake the dough for 5 minutes, then reduce to 180° and bake for another 10 minutes.
  • Remove the beans from the pie crust and bake for another 10 minutes.
  • Remove and let the crust cool completely.
  • Add the curd to the cold cake and refrigerate for 5 hours or overnight.

Rhubarb can also be made into a very healthy juice full of antioxidants that fight inflammation. In order to get the freshest juice while not losing a single gram of vitamins, you need a quality juicer . You will find out which one to choose, thanks to our review!

A piece of cake with pink curd and lemon filling.

Rhubarb pudding with crumble

This rhubarb and crumble recipe is reminiscent of country life. It’s so simple and fluffy!

What will we need

On the crust

  • 250 g plain flour
  • ¼ teaspoon salt
  • 85 g of cold butter
  • 3 to 4 tablespoons of cold water

For filling

  • 250 g of sugar
  • 85 g plain flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1,250 g of fresh rhubarb

On a dime

  • 125 g coarse flour
  • 85 g of sugar
  • 65 g of butter


  • Preheat the oven to 180 degrees.
  • Mix the flour and salt in a bowl, add the cubed butter and mix with a pastry blender or fork until the mixture resembles coarse breadcrumbs.
  • Stir in enough water with a fork until the flour is moist.
  • Form the dough into a ball and then roll it out on a lightly floured surface into a circle.
  • Place the dough in the pie pan and press firmly to the bottom and sides.
  • Trim any excess dough from the pan and set aside.
  • In a bowl, mix all the ingredients for the filling except the rhubarb.
  • Then add the rhubarb and toss it in the mixture until well coated.
  • Add it to the prepared dough and set aside.
  • Mix the ingredients into a crumb and knead until the mixture resembles coarse breadcrumbs.
  • Add the crumble to the rhubarb.
  • Cover the edge of the pastry with foil and bake for 50-60 minutes or until the crumb is golden brown.
  • If necessary, remove the foil during the last 10 minutes of baking.
  • Finally, remove and let the cake cool.

Rhubarb may not be for everyone, so try filling the pie crust with one of our homemade jams , just choose the one you like best.

Cake full of sweet and sour fruit with crumb.

Bubbles with rhubarb

Fluffy sweet dough and sour rhubarb, that’s a combination that’s hard to resist. Try our recipe and convince your own taste buds!

What will we need

  • 400 g of rhubarb
  • 400 g plain flour
  • 250 g of sugar
  • 120 g of herria
  • 250 ml of milk
  • 1 package of vanilla pudding
  • 1 packet of baking powder
  • crumb from 60 g of flour, 60 g of sugar and 2 spoons of butter


  1. Put flour, sugar, eggs, custard, milk and dissolved game in a bowl.
  2. Mix everything well.
  3. Pour the dough onto a greased tray and sprinkle it with chopped rhubarb, which we have washed and peeled.
  4. Sprinkle with breadcrumbs and bake in an oven preheated to about 180 degrees.
Fluffy dessert with pink fruit

Rhubarb Bun

Rhubarb has a typical slightly sour taste that can put some off. But true gourmets will definitely appreciate it.

What will we need

  • 1 kg of rhubarb
  • 300 g semi-coarse flour
  • 300 g plain flour
  • 420 g of sugar
  • 125 g of herria
  • 160 g breadcrumbs
  • 1 egg
  • 200 ml of milk
  • 2 packets of vanilla sugar
  • 1 baking powder
  • raisins
  • cinnamon


  1. We prepare the rhubarb, which we peel and cut into small cubes. We soak them in water warm to about 70 degrees Celsius.
  2. We will make a smooth dough from flour, egg, 220 g of sugar, baking powder, vanilla sugar. Divide the dough into two halves, one of which will be slightly larger.
  3. Roll out the larger half of the dough and place it on a greased baking sheet so that the dough is also on the sides.
  4. Drain the rhubarb and mix with the breadcrumbs.
  5. Place rhubarb on top of the dough, sprinkle with 200 g of sugar and vanilla sugar, and add washed raisins and cinnamon.
  6. Then we roll out another sheet of smaller dough and put it on the baking sheet as well. We close the top and bottom sheets together.
  7. Bake for about 30 to 40 minutes at a temperature of 180 degrees.
A piece of puff pastry, on a plate.

How to choose rhubarb?

You can find fresh rhubarb is this vegetable in season, which is usually from April to June.

When choosing rhubarb, look for stems that are firm and crunchy . Avoid those that are limp or have spots.

Look for those with small leaves , which indicate a younger plant, but be sure to remove the leaves before cooking or eating.

Do not cut the stems until you are ready to use the rhubarb, otherwise the vegetable may dry out.

If you want to save the rhubarb for later, chop it up and store it in the freezer.

It is good to keep in mind that consuming even a small amount of rhubarb should be avoided by pregnant women and is not suitable for those who suffer from rheumatism or gout.

You can eat rhubarb in many different ways, including raw, blended into a smoothie, or cooked as rhubarb jam. Other ways to enjoy vegetables include:

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

Did you like this article? Give a 5 stars. :)

Write a comment

The email address will not be published and will not be stored in any marketing database. Required fields are marked *.