Savory - The Rhubarb Cobbler That Broke the Internet Ingredients: For the filling: 4 cups chopped rhubarb 1 cup granulated sugar 2 tbsp cornstarch 1 tsp lemon juice 1/2 tsp vanilla extract For the biscuit topping: 1 1/2 cups all-purpose flour 1/4 cup sugar 1 tbsp baking powder 1/4 tsp salt 1/2 cup unsalted butter, cold and cubed 3/4 cup heavy cream Directions: Prepare the filling: In a large bowl, toss chopped rhubarb with sugar, cornstarch, lemon juice, and vanilla extract. Transfer the mixture into a 9x9-inch baking dish, spreading it evenly. Make the biscuit topping: In a separate bowl, whisk together flour, sugar, baking powder, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined, being careful not to overmix. Assemble the cobbler: Spoon dollops of the biscuit dough over the rhubarb filling, leaving some gaps for the fruit to peek through. Bake: Bake at 375°F (190°C) for 40–45 minutes, or until the topping is golden brown and the rhubarb is bubbling. Serve: Let the cobbler cool slightly before serving warm with a scoop of vanilla ice cream or a dollop of whipped cream. Tips & Variations: For a twist, add a dash of cinnamon or ginger to the rhubarb filling. If you like your topping extra crisp, sprinkle a little extra sugar over the biscuit dough before baking. #RhubarbCobblerThatBrokeTheInternet #RhubarbDesserts #CobblerRecipes | Facebook
Savory - The Rhubarb Cobbler That Broke the Internet Ingredients: For the filling: 4 cups chopped rhubarb 1 cup granulated sugar 2 tbsp cornstarch 1 tsp lemon juice 1/2 tsp vanilla extract For the biscuit topping: 1 1/2 cups all-purpose flour 1/4 cup sugar 1 tbsp baking powder 1/4 tsp salt 1/2 cup unsalted butter, cold and cubed 3/4 cup heavy cream Directions: Prepare the filling: In a large bowl, toss chopped rhubarb with sugar, cornstarch, lemon juice, and vanilla extract. Transfer the mixture into a 9x9-inch baking dish, spreading it evenly. Make the biscuit topping: In a separate bowl, whisk together flour, sugar, baking powder, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your hands until the mixture resembles coarse crumbs. Stir in
Recipes - RHUBARB CRUMB BARS WITH BUTTERY OAT TOPPING 🍰 These rhubarb crumb bars work well for dessert or as a tasty afternoon snack. You’ll enjoy the blend of tart rhubarb with a crispy, buttery oat topping in this easy recipe. ➤ Ingredients: • 3 cups chopped fresh rhubarb • 1/2 cup granulated sugar • 1 tablespoon lemon juice • 2 tablespoons cornstarch • 1 teaspoon vanilla extract • 1 1/2 cups all-purpose flour • 1 1/2 cups old-fashioned rolled oats • 1 cup packed light brown sugar • 3/4 cup unsalted butter, melted • 1/2 teaspoon baking soda • 1/4 teaspoon salt ➤ Step By Step: Start by preheating your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper. In a bowl, mix the flour, oats, brown sugar, baking soda, and salt. Pour in the melted butter and stir until the mixture looks like coarse crumbs. Press about two-thirds of this mixture firmly into the bottom of the pan to form a crust. Next, make the filling. In a saucepan over medium heat, combine the chopped rhubarb, granulated sugar, lemon juice, and cornstarch. Cook this mixture for about 5 to 8 minutes, until the rhubarb softens and thickens. Stir in the vanilla extract. Spread the rhubarb filling evenly on top of the crust. Use the remaining oat mixture to cover the filling, pressing it down lightly. Bake in the oven for 35 to 40 minutes or until the top turns golden and the filling is bubbly. Let it cool in the pan, then refrigerate for at least an hour before cutting into bars. • Servings: 12 pieces Enjoy ❤️ | Facebook
Recipes - RHUBARB CRUMB BARS WITH BUTTERY OAT TOPPING 🍰 These rhubarb crumb bars work well for dessert or as a tasty afternoon snack. You’ll enjoy the blend of tart rhubarb with a crispy, buttery oat topping in this easy recipe. ➤ Ingredients: • 3 cups chopped fresh rhubarb • 1/2 cup granulated sugar • 1 tablespoon lemon juice • 2 tablespoons cornstarch • 1 teaspoon vanilla extract • 1 1/2 cups all-purpose flour • 1 1/2 cups old-fashioned rolled oats • 1 cup packed light brown sugar • 3/4 cup unsalted butter, melted • 1/2 teaspoon baking soda • 1/4 teaspoon salt ➤ Step By Step: Start by preheating your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper. In a bowl, mix the flour, oats, brown sugar, baking soda, and salt. Pour in the melted bu
Primo - 4-Ingredient Rhubarb Cream Cheese Dump Cake 🛒 Ingredients: • 4 cups chopped rhubarb • 1 cup granulated sugar • 1 box yellow cake mix (dry) • 8 oz cream cheese, softened 👩🍳 Directions: 1️⃣ Prepare the Base: Start by greasing a 9x13-inch baking dish, then spread the chopped rhubarb out evenly in the bottom. 2️⃣ Sprinkle the Sugar: Generously sprinkle the granulated sugar over the rhubarb. This will help draw out that delightful tartness. 3️⃣ Add the Cake Mix: Next, evenly sprinkle the dry yellow cake mix over the sweetened rhubarb layer. 4️⃣ Dot with Cream Cheese: Take spoonfuls of softened cream cheese and drop them evenly across the cake mix layer. Don’t worry about being too precise — a little rustic charm is a good thing! 5️⃣ Bake it Up: Pop your creation into a preheated oven at 350°F (175°C) and bake for about 50–55 minutes, or until the top is golden and the filling is bubbly. 6️⃣ Cool and Serve: Let it cool slightly before enjoying. Savor your warm treat on its own or at room temperature for a lovely dessert experience! Nutritional Information: ⏰ Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 70 minutes 🔥 Kcal: 320 kcal per serving 🍽️ Servings: 12 servings | Facebook
Primo - 4-Ingredient Rhubarb Cream Cheese Dump Cake 🛒 Ingredients: • 4 cups chopped rhubarb • 1 cup granulated sugar • 1 box yellow cake mix (dry) • 8 oz cream cheese, softened 👩🍳 Directions: 1️⃣ Prepare the Base: Start by greasing a 9x13-inch baking dish, then spread the chopped rhubarb out evenly in the bottom. 2️⃣ Sprinkle the Sugar: Generously sprinkle the granulated sugar over the rhubarb. This will help draw out that delightful tartness. 3️⃣ Add the Cake Mix: Next, evenly sprinkle the dry yellow cake mix over the sweetened rhubarb layer. 4️⃣ Dot with Cream Cheese: Take spoonfuls of softened cream cheese and drop them evenly across the cake mix layer. Don’t worry about being too precise — a little rustic charm is a good thing! 5️⃣ Bake it Up: P
Tasty - Strawberry Rhubarb Dump Cake 🛒 Ingredients: • 3 cups rhubarb, chopped • 2 cups strawberries, chopped • 3/4 cup sugar, divided • 1 teaspoon cinnamon (or mix with nutmeg) • 3 oz strawberry-flavored gelatin powder • 15 oz package yellow or white cake mix • 3/4 cup butter, sliced • 1/2 cup water 👩🍳 Directions: 1️⃣ Preheat your oven to 350°F (175°C). In an ungreased 9"x13" baking dish, spread the chopped rhubarb evenly. 2️⃣ Combine most of the sugar with the cinnamon, setting aside about 1/4 cup. Sprinkle this sugar mixture over the rhubarb. 3️⃣ Layer the chopped strawberries on top, followed by the reserved sugar. 4️⃣ Next, sprinkle the gelatin powder over the fruit. Evenly distribute the cake mix over the entire mixture, then top with butter slices. 5️⃣ Pour water evenly over the top. Bake for 50-55 minutes until the top is golden brown and the fruit bubbles at the edges. 6️⃣ Let it cool slightly before serving. Nutritional Information: ⏰ Prep Time: 15 minutes | Cooking Time: 50-55 minutes | Total Time: 65-70 minutes 🔥 Kcal: 350 kcal per serving 🍽️ Servings: 16 pieces | Facebook
Tasty - Strawberry Rhubarb Dump Cake 🛒 Ingredients: • 3 cups rhubarb, chopped • 2 cups strawberries, chopped • 3/4 cup sugar, divided • 1 teaspoon cinnamon (or mix with nutmeg) • 3 oz strawberry-flavored gelatin powder • 15 oz package yellow or white cake mix • 3/4 cup butter, sliced • 1/2 cup water 👩🍳 Directions: 1️⃣ Preheat your oven to 350°F (175°C). In an ungreased 9"x13" baking dish, spread the chopped rhubarb evenly. 2️⃣ Combine most of the sugar with the cinnamon, setting aside about 1/4 cup. Sprinkle this sugar mixture over the rhubarb. 3️⃣ Layer the chopped strawberries on top, followed by the reserved sugar. 4️⃣ Next, sprinkle the gelatin powder over the fruit. Evenly distribute the cake mix over the entire mixture, then top with butter slices. 5️⃣
Irresistible Strawberry Rhubarb Pie Recipe
Dive into the delightful world of summer flavors with this Sweet Tart Strawberry Rhubarb Pie. This recipe combines fresh strawberries and tangy rhubarb in a flaky crust, creating a perfect balance of sweetness and tartness that will have everyone asking for seconds. Ideal for gatherings, BBQs, or a cozy night in, this pie is a slice of nostalgia that fills your home with warmth. Don't miss out on this delicious treat—try this recipe today and savor the joy of homemade goodness!
Evelyn - Rhubarb Buckle Deliciously Sweet Rhubarb Buckle to Brighten Your Day Ingredients: 2 cups diced rhubarb 1 cup granulated sugar 1/2 cup unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/4 cup brown sugar 1 tablespoon ground cinnamon Directions: Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Gently fold in the diced rhubarb. Pour the batter into the prepared baking pan and smooth the top. In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the top of the batter. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before serving. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 280 kcal | Servings: 9 servings | Facebook
Evelyn - Rhubarb Buckle Deliciously Sweet Rhubarb Buckle to Brighten Your Day Ingredients: 2 cups diced rhubarb 1 cup granulated sugar 1/2 cup unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/4 cup brown sugar 1 tablespoon ground cinnamon Directions: Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combin
Easy Strawberry Rhubarb Custard Bars with Sugar Cookie Crust
Enjoy these easy Strawberry Rhubarb Custard Bars featuring a sweet sugar cookie crust, creamy vanilla custard, and a tangy blend of fresh strawberries and rhubarb. Perfect for spring gatherings or family-friendly desserts—simple ingredients, big flavor!
Basic - Sour Cream Rhubarb Coffee Cake Ingredients: 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs | Facebook
Basic - Sour Cream Rhubarb Coffee Cake Ingredients: 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs | Facebook
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