All of my very best strawberry rhubarb recipes in one place! Plus, lots of tips of baking with strawberries and rhubarb.
Strawberry-rhubarb is one of my most favorite flavor combinations. You just can’t beat it’s unique sweet and tart flavors in baked goods like pie, cakes, and bars.
I look forward to rhubarb showing up at my local grocery store every spring so I can use it to bake something special. Keep reading for my favorite strawberry-rhubarb recipes for spring.
Strawberry-Rhubarb Baking FAQs
Where can I buy rhubarb?
Rhubarb is one of those seasonal ingredients that you can often only find fresh at the grocery store during spring and possibly into early summer. In my market, I can usually find it in April and May. Look for rhubarb in the produce section in the vegetable case.
How do you prepare rhubarb for baking? Do you need to peel rhubarb?
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). Now you’re ready to bake!
Can you freeze rhubarb?
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 rhubarbr, or freeze them separately.
Can I bake with frozen rhubarb and/or strawberries?
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.
My Favorite Strawberry Rhubarb Recipes for Spring
And now the fun part, my favorite strawberry-rhubarb desserts! All of these recipes a wonderful, and perfect for spring baking. Happy baking!
Strawberry Rhubarb Pie — I make this pie at least once every spring. It’s a favorite for sure, and works great with either fresh or frozen strawberries and rubarb.
Lydia writes “I made this a couple of months ago. Very good! My husband, who does not like pie, ate most of it:) my family, who loves pie, ate the rest…everyone wanted more:) what I really liked was the crust! Making this crust today, different filling. Thank you!”
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 or breakfast.
Natasha says “Just made this cake and it is AMAZING. PS. I will TOTALLY be eating this for breakfast tomorrow!”
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 Stuffed French Toast — This seasonal french toast has a layer of strawberry-rhubarb compote in the middle and it takes breakfast or brunch to the next level!
Strawberry Rhubarb Meringue Tartlets — These mini tarts are a fun twist on the classic strawberry rhubarb pie, with a delicious fluffy toasted meringue topping.
Cathy says “These were fantastic! I made them for lunch with my niece and she was so impressed she took a picture of them! Thanks so much for the wonderful recipe, it’s perfect for this time of year with fresh strawberries & rhubarb!”
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.
Sarah says “I made this recipe today and it turned out perfect. The flavor is fantastic–not too sweet, not too tart. And the crumble is perfect. Also, this is the first time I’ve ever baked with rhubarb, so it was especially gratifying that it turned out well. Thanks for the great recipe!”
Strawberry Rhubarb Upside Down Cake — This delicious vanilla butter cake baked with fresh strawberries and rhubarb is an effortlessly beautiful spring or summer dessert.