58 of Grandma’s Favorite Rhubarb Recipes

From the Recipe Creator: I’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York

From the Recipe Creator: My husband’s grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in, too! —Sharon Wasikowski, Middleville, Michigan

From the Recipe Creator: While growing up on a farm, I often ate rhubarb, so it’s natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin red rhubarb stalks for the filling. These two little secrets helped this strawberry rhubarb pie recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa

From the Recipe Creator: I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire

From the Recipe Creator: It always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb dump cake for a sweet treat my whole family loved! —Jessica Bridge, Grand Junction, Colorado

From the Recipe Creator: The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. —Ellen Riley, Murfreesboro, Tennessee

From the Recipe Creator: Mom’s yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington

From the Recipe Creator: I prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. —Bonnie Krogman, Thompson Falls, Montana

From the Recipe Creator: Our backyard was filled with rhubarb when I was growing up in Illinois, and my mom would always add some to her applesauce. We liked ours tart, but you can adjust the sugar to your taste and depending on the tartness of your apples.
This applesauce isn’t my only memory of rhubarb…I still remember us kids eating it raw – after we sprinkled it liberally with salt!

From the Recipe Creator: Although my coffee cake makes a large pan, it never lasts very long! It’s great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York

From the Recipe Creator: I consider this strawberry-rhubarb jam summer in a jar! It's a soft-set jam that tastes great spread on sandwiches, toast, English muffins and more. —Peggy Woodward, Shullsburg, Wisconsin

From the Recipe Creator: What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. The snacks are based on a coffee cake recipe. —Sandra Moreside, Regina, Saskatchewan

From the Recipe Creator: For a taste of summer, try this dessert. The cake’s fresh lemon flavor and tart rhubarb topping are so refreshing. —Courtney Stultz, Weir, Kansas

From the Recipe Creator: While growing up on a farm, I often ate rhubarb, so it’s natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa

From the Recipe Creator: A light and fluffy marshmallow layer tops the tart rhubarb filling in this delicious make-ahead recipe. —Renee Schwebach, Dumont, Minnesota

From the Recipe Creator: I love to try new recipes. When I served these at a recent family gathering, I got lots of compliments. —Elsie Shell, Topeka, Indiana

From the Recipe Creator: I remember eating this relish at my grandmother's over 50 years ago. My mother made it for years and now my daughters make it. The relish complements any meat, but I find it a must with meat loaf. —Helen Brooks, Lacombe, Alberta r

From the Recipe Creator: “Slab pie” is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin

From the Recipe Creator: Garden-fresh rhubarb is put to great use in this easy recipe. It’s wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin

From the Recipe Creator: Rhubarb is probably one of the hardiest plants, especially in northern states like mine. It has a tart taste to it, which we really enjoy in our family. Every time I've served this rhubarb torte to someone who's never had it before, I wind up writing out the recipe for them—and it's my pleasure to share it! -Katherine Kambach, Selby, South Dakota

From the Recipe Creator: A sweet, crispy topping highlights these tender muffins that are filled with two favorite spring foods, rhubarb and strawberries. They're perfect for a brunch or a grab-and-go breakfast. —Audrey Stallsmith, Hadley, Pennsylvania

From the Recipe Creator: A friend gave me this recipe a long time ago. It’s rich and creamy yet refreshing. I make this often in early summer when rhubarb is readily available. —Norma DesRoches, Warwick, Rhode Island

From the Recipe Creator: Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. —Taste of Home Test Kitchen

From the Recipe Creator: Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. —Evelyn Gebhardt, Kasilof, Alaska

From the Recipe Creator: A hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia

From the Recipe Creator: This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. —Blanche Baninski Minto North Dakota

From the Recipe Creator: My grandfather grows rhubarb and gives us a generous supply. The tartness is similar to a cranberry—perfect for tossing into a scone. —Danielle Lee, Sewickley, Pennsylvania

From the Recipe Creator: Rhubarb is the featured ingredient in this blush-colored punch. A friend passed the recipe on to me, and we enjoy it so much that I thought others might, too. —Rebecca Mininger, Jeromesville, Ohio

From the Recipe Creator: Dreaming of a different way to use rhubarb? Try these sweet bars with a tender shortbread-like crust topped with rhubarb, walnuts and coconut for delicious results. —Marion Tomlinson, Madison, Wisconsin

From the Recipe Creator: We have two prolific rhubarb plants, so I’m always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. —Shauna Schneyder, Idaho Falls, Idaho

From the Recipe Creator: This is quite a good bread - our family really enjoys it! It's also very quick and easy to prepare, once you have the rhubarb diced. —Grace Capen, Sacramento, California

From the Recipe Creator: Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania

From the Recipe Creator: To tell you the truth, I'm not sure how well my strawberry rhubarb crumble keeps—we usually eat it all in a day! You can skip the apples and strawberries in the recipe, which I do sometimes. But they do make this quick, easy dessert extra good. —Linda Enslen, Schuler, Alberta

From the Recipe Creator: No matter where my military family is stationed, this ice cream always makes me think of my parents’ backyard rhubarb patch in Rochester, New York. —Rachel Garcia, Honolulu, Hawaii

From the Recipe Creator: Mom's yummy cobbler is a truly wonderful finale to any meal. This family favorite is sweet and tart, chock-full of berries and rhubarb, and the thick crust is so easy to make. —Susan Emery, Everett, Washington

From the Recipe Creator: I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin

From the Recipe Creator: A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. —Nancy Sousley, Lafayette, Indiana

From the Recipe Creator: I took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, Wisconsin

From the Recipe Creator: Rhubarb is such a jewel that I freeze it to have all year. Here’s how my mother used rhubarb – in an apple bread spiced with cinnamon. —Linda Tom, Sioux Falls, South Dakota

From the Recipe Creator: Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. —Rena McCalment, Sharpsville, Indiana

From the Recipe Creator: I came up with this recipe after hearing a friend fondly recall his grandmother's rhubarb dumplings. My son especially likes rhubarb, and this old-fashioned dessert lets those special stalks star. -Beverly Shebs, Pinehurst, North Carolina

From the Recipe Creator: I love making and enjoying this jam, but I usually end up giving most of it away! It's always a well-received gift. —LaVonne Van Hoff, Rockwell City, Iowa

From the Recipe Creator: My husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan

From the Recipe Creator: A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarb—so I guess it's well named! —Cheryl Miller, Fort Collins, Colorado

From the Recipe Creator: My mom used to make this cobbler every year when I was growing up. Now we take fresh rhubarb to my son in Texas so he can share this recipe with his family. —Judy Kay Warwick, Webster City, Iowa

From the Recipe Creator: This tart and tangy fruit sauce is excellent over pound cake or ice cream. I have served this topping many times and have gotten rave reviews from friends and family. —Judith Wasman, Harkers Island, North Carolina

From the Recipe Creator: Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. —Dorothy Morehouse, Massena, New York

From the Recipe Creator: With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day—or end it! —Roberta Schauer, Williamsport, Pennsylvania

From the Recipe Creator: While growing up on a farm, I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin red rhubarb stalks for the filling. These two little secrets helped this strawberry rhubarb pie recipe win top honors at the 2013 Iowa State Fair. —Marianne Carlson, Jefferson, Iowa

From the Recipe Creator: This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season—it's so delicious on toast and muffins. —Faye Sampson, Radcliffe, Iowa

From the Recipe Creator: A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party—not a crumb was left! —Sara Zignego, Hartford, Wisconsin

From the Recipe Creator: In spring, I frequently make this tangy biscuit-topped treat.—Pat Habiger, Spearville, Kansas

From the Recipe Creator: A fool is a classic British and Irish dessert that's usually made with whipped cream and cooked fruit. Try my quick version with rhubarb and berries. —Cheryl Miller, Fort Collins, Colorado

From the Recipe Creator: When the rhubarb comes in, mix it with blueberries for a rustic and bubbly tart. Offer it to a friend with a warm cup of tea. —Jeanne Ambrose, Milwaukee, Wisconsin

From the Recipe Creator: My friend Dave always brought two strawberry rhubarb cakes to work to celebrate his birthday. He’d use up rhubarb growing in the yard and treat his co-workers. —Charlene Schwartz, Maple Plain, Minnesota

From the Recipe Creator: It’s rhubarb season, so now’s the time to try this rich and tangy cheese bar. It’s bound to be a hit with the rhubarb lovers you know. —Sharon Schmidt, Mandan, North Dakota

From the Recipe Creator: My family and friends always ask for my apple rhubarb pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. —Sherri Moon, Decatur, Indiana.