Strawberry Rhubarb Recipes for Spring
All of my very best strawberry-rhubarb recipes in one place! Yes, there’s strawberry rhubarb pie, but so many other delicious options too. Plus, a few tips for baking with strawberries and rhubarb.
Strawberry-rhubarb is one of my most favorite flavor combinations. Putting sweet strawberries together with tart rhubarb is a springtime match made in heaven! It’s unique and can’t be beat. You just can’t beat it’s unique flavor profile baked goods like pie, cakes, and bars.
I look forward to rhubarb showing up at my local grocery store every spring just so I can use it to bake something special. Keep reading for my favorite strawberry-rhubarb recipes for the season!
Table of Contents
Strawberry-rhubarb recipes
Strawberry Rhubarb Pie — Classic strawberry rhubarb pie needs no fancy frills or embellishments. Just one bite and you’re a fan for life! The combination of sweet strawberries, tart rhubarb, and flaky butter pie crust makes for the perfect spring and summer pie.
Strawberry Rhubarb Upside-Down Cake— This cake is a delightful combination of sweet and tart flavors, with fresh strawberries and rhubarb baked into a vanilla butter cake. The fruit is caramelized on the bottom of the pan, creating a beautiful and delicious topping once the cake is flipped.
Strawberry, Rhubarb and Raspberry Crisp — Crisps are one of the most underrated desserts. They’re just so dang easy to make! Similar to a pie, but so much simpler. This crisp filled with strawberries, rhubarb, and raspberries is a perfect delicious spring or summer dessert!
Strawberry Rhubarb Coffee Cake — This coffee cake filled with the classic strawberry-rhubarb combo and topped with a crispy crumb topping is a perfect treat for dessert, breakfast or brunch.
Strawberry Rhubarb Crumb Bars — Think strawberry rhubarb pie, except easier, and that’s what you get with these crumb bars. They’re soft on the inside and crispy on top, sweet yet slightly tangy, and altogether completely scrumptious.
Strawberry-rhubarb baking FAQs
Rhubarb is typically in season and more widely available starting in early spring, March or April. You might only find it until peak season is over, about June, though sometimes I’ve seen it available all season long!
When rhubarb is in season, it should be available in most well-stocked grocery stores in the refrigerated fresh produce section. I haven’t had a problem finding it! You can look for it at farmers markets too. And if need be, there are several online sources that will ship it straight to you.
Thoroughly wash rhubarb in water, then cut off ends and leaves so you’re left with just the stalk. Remove any brown spots and coarse strings, but you do not need to peel it before baking. Chop rhubarb into ½ to 1 inch pieces, unless recipe gives other instructions (this video is helpful).
Rhubarb freezes very well, so often I’ll overbuy when I find it at the grocery store and freeze extra to bake with later. To freeze, prepare rhubarb as explained above, place in a single layer on a sheet pan lined with parchment or wax paper. Then transfer to a freezer ziplock bag and press out any extra air, label with date, and freeze for several months or even longer. (Strawberries also freeze well! Follow the same directions for freezing rhubarb, and you can freeze them together for recipes that call for both strawberries and rhubarb, or freeze them separately.)
Yes, you can use frozen rhubarb and/or strawberries in all baking recipes that call for fresh fruit. Do not thaw before adding to a recipe, unless recipe gives other instructions. If you’re baking something like a pie with a filling, I would recommend increasing the thickener (like flour or cornstarch) just a bit to combat the extra liquid in frozen fruit. Everything else in the recipe should remain the same.
