Slow Cooker Recipes: Easy Meals, Less Effort!
Family-friendly dishes for busy people — quick prep, delicious results.
Grab yours for $4Rhubarb season has me craving those sweet and tangy desserts that bring a bright pop to any meal. If you’re someone who loves to bake with frozen fruits or enjoys experimenting with unique flavors, this post is just for you. I’ve gathered a collection of 17 delicious frozen rhubarb baking recipes that are sure to delight anyone with a sweet tooth, whether you’re a seasoned baker or just starting out.
Get ready to transform your kitchen into a haven of aromas and flavors. From classic rhubarb pies to inventive treats like rhubarb chocolate chip cookies, these recipes are not just tasty; they are incredibly easy to make. You’ll find options that fit any occasion, whether you’re whipping up a quick dessert for family dinner or preparing for a special celebration. These recipes will bring that irresistible sweet and tangy flavor right to your table.
So, grab your apron and let’s dive into these delightful frozen rhubarb recipes that will make your taste buds dance and your friends ask for seconds!
Key Takeaways
– You’ll discover 17 creative ways to bake with frozen rhubarb, covering both classic and modern recipes.
– Each recipe highlights the unique sweet and tangy flavor of rhubarb, making it a perfect addition to your dessert lineup.
– The collection includes easy dessert ideas that cater to both experienced and novice bakers alike.
– From pies and bars to cakes and ice creams, there’s a variety of options for all tastes and occasions.
– These recipes will inspire you to experiment with frozen fruits in baking, making your desserts more exciting and flavorful.
1. Rhubarb Crumble Bars
Craving a sweet treat with a twist? These Rhubarb Crumble Bars deliver the perfect combination of tart and sweet. With a buttery, crumbly crust holding a luscious layer of sweetened frozen rhubarb, they’re topped with a crunchy crumble that makes every bite irresistible.
Each bar brings a delightful balance of flavors, making them a fantastic choice for dessert or even a morning snack. Serve them warm or chilled for a delightful experience that pairs perfectly with your favorite beverage.
Ingredients:
– 1 ½ cups all-purpose flour
– ½ cup brown sugar
– ½ cup granulated sugar
– ½ cup unsalted butter, softened
– 1 ½ cups frozen rhubarb, diced
– 2 tablespoons cornstarch
– 1 teaspoon vanilla extract
– ¾ teaspoon salt
– 1 teaspoon cinnamon
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a large bowl, mix the flour, brown sugar, and salt. Cut in the butter until crumbly.
3. Press half the mixture into the bottom of the pan to form a crust.
4. In another bowl, combine the frozen rhubarb, granulated sugar, cornstarch, and vanilla. Spread this over the crust.
5. Crumble the remaining mixture over the rhubarb layer.
6. Bake for 30 minutes or until golden brown.
7. Allow to cool before cutting into bars.
FAQs:
– Can I use fresh rhubarb? Yes, just adjust the sugar to taste!
– How do I store leftovers? Keep them in an airtight container in the fridge for up to 5 days.
Frozen rhubarb makes dessert feel carefree and crave-worthy. In frozen rhubarb recipes baking, keep a bag on hand for quick Rhubarb Crumble Bars—bake in minutes, and enjoy tart-sweet perfection any night.
2. Frozen Rhubarb Pie
Looking for a classic dessert that never fails to impress? This Frozen Rhubarb Pie is your answer! With a flaky crust and a juicy filling made from sweetened frozen rhubarb, it captures the essence of spring in every slice.
The bright flavor and vibrant color make it a seasonal favorite, while the balance of tangy rhubarb and sweet sugar creates an unforgettable taste. Serve warm with a scoop of vanilla ice cream for a dessert that’s sure to delight.
Ingredients:
– 1 pie crust (store-bought or homemade)
– 4 cups frozen rhubarb, thawed and drained
– 1 cup granulated sugar
– ½ cup all-purpose flour
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– ¼ teaspoon salt
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the pie crust in a 9-inch pie pan.
3. In a bowl, toss together thawed rhubarb, sugar, flour, lemon juice, vanilla, and salt until combined.
4. Pour the rhubarb mixture into the crust.
5. Bake for 15 minutes; then reduce the temperature to 350°F (175°C) and bake for an additional 30 minutes.
6. Let cool before serving.
FAQs:
– Can I use fresh rhubarb? Yes, adjust the sugar if fresh rhubarb is less tart.
– How do I know when it’s done? The filling should bubble and the crust golden.
Fun fact: Freezing rhubarb preserves tartness and color. The peak flavor can stay vibrant for up to 12 months in the freezer, fueling your frozen rhubarb recipes baking for year-round pie-loving deliciousness.
🍰 Decadent Biscoff Cookie Crust
Elevate your frozen rhubarb desserts with this delicious Biscoff cookie crust recipe that adds irresistible flavor!
3. Rhubarb Crumb Cake
Ready for a slice of pure comfort? This Rhubarb Crumb Cake is where softness meets flavor! Fluffy and moist, it’s packed with shredded frozen rhubarb and topped with a crunchy crumb for a delightful contrast.
Perfect for breakfast or as a sweet treat any time of day, this cake is a hit with both kids and adults. Pair it with your favorite coffee or tea for an uplifting experience that brightens your day.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 ½ cups frozen rhubarb, thawed and shredded
– ½ cup brown sugar (for crumb topping)
– 1 teaspoon cinnamon (for crumb topping)
Instructions:
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a bowl, cream together butter and granulated sugar until fluffy.
3. Add eggs one at a time, then mix in the vanilla.
4. In another bowl, whisk together flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, then fold in shredded rhubarb.
6. Pour into the baking pan.
7. For the crumb topping, mix brown sugar, flour, and cinnamon, then sprinkle over batter.
8. Bake for 35 minutes or until a toothpick comes out clean.
FAQs:
– Can I use fresh rhubarb? Yes, just chop it finely.
– How do I store it? Keep it covered at room temperature for 2-3 days.
4. Rhubarb and Strawberry Galette
If you want a dessert that looks as good as it tastes, try this Rhubarb and Strawberry Galette. It’s a rustic treat that combines sweet strawberries and tart rhubarb in a flaky crust that wraps around the filling perfectly.
This galette is not only easy to make but also impressively chic, making it ideal for gatherings or casual dinners. Serve warm with whipped cream or vanilla ice cream for a dessert that will leave everyone asking for seconds.
Ingredients:
– 1 premade pie crust
– 2 cups frozen rhubarb, sliced
– 2 cups strawberries, sliced
– ¾ cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
– 1 egg (for egg wash)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust onto a baking sheet lined with parchment paper.
3. In a bowl, combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice. Toss to combine.
4. Spoon the mixture into the center of the pie crust, leaving a 2-inch border.
5. Fold the edges of the crust over the filling, pleating as you go.
6. Brush the crust with beaten egg.
7. Bake for 40 minutes or until the crust is golden brown.
FAQs:
– Can I use other fruits? Yes! Peaches or cherries work great too.
– How do I store leftovers? Refrigerate for up to 3 days.
How To Choose the Right Frozen Rhubarb for Baking
When it comes to making delicious rhubarb desserts, selecting the right frozen rhubarb is key. Below are some important factors to consider to ensure your sweet and tangy baking adventures are a success.
1. Quality of the Rhubarb
Choose frozen rhubarb that is bright in color and free from any brown spots or discoloration. Quality rhubarb should have a vibrant red or pink hue, which indicates freshness. Look for brands that flash freeze rhubarb to maintain its flavor and texture. This method locks in the tangy essence, making it perfect for pies and crumbles.
2. Cut Size
Rhubarb is typically available in different cut sizes, such as diced, sliced, or whole stalks. For baking, diced rhubarb is often more convenient. It cooks evenly and integrates well into recipes like crumbles and bars. If you prefer larger pieces, be prepared to adjust your baking time and check for doneness.
3. Packaging
Inspect the packaging for any signs of freezer burn or moisture. The packaging should be airtight and sealed to protect the rhubarb from freezer damage. If the package feels frosty or if there is moisture inside, the quality may be compromised. Opt for brands that offer clear labeling and transparent packaging, allowing you to see the product inside.
4. Organic vs. Conventional
Decide whether you want organic or conventional rhubarb. Organic options are grown without synthetic pesticides and fertilizers, which may appeal to health-conscious bakers. However, conventional rhubarb is often more accessible and budget-friendly. Review your preferences and dietary choices to make the right pick.
5. Storage Time
Pay attention to the storage time of frozen rhubarb. While it can last in the freezer for a year or more, the quality may decline over time. Check the packaging for expiration or best-by dates. For the best flavor and texture, aim to use your frozen rhubarb within 6-8 months after purchasing.
6. Recipe Compatibility
Consider what you plan to bake before choosing your frozen rhubarb. Some recipes require specific textures or flavors. If you’re making a tart or pie, you might want a firmer cut of rhubarb. If you’re baking a crumble or a cake, diced rhubarb will blend beautifully into the batter.
Pro Tip: Always taste a small piece of thawed rhubarb before using it in your recipe. This will give you an idea of its tartness, allowing you to adjust the sugar levels in your dessert accordingly.
By taking these selection criteria into account, you can choose the best frozen rhubarb for your baking needs. Armed with quality ingredients, you’ll create delightful desserts that highlight the sweet and tangy flavors of rhubarb. Happy baking!
5. Rhubarb Chocolate Chip Cookies
Surprise your taste buds with these unique Rhubarb Chocolate Chip Cookies. They combine the tartness of rhubarb with the sweetness of chocolate, resulting in a chewy and flavorful treat that stands out in any cookie jar.
You’ll love the delightful crunch of chocolate chips paired with a subtle tang from the rhubarb. Quick to make in under an hour, these cookies are perfect for anyone looking to try something new and exciting!
Ingredients:
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1 ½ cups all-purpose flour
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 cup frozen rhubarb, diced
– 1 cup chocolate chips
Instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together butter and sugar until light and fluffy.
3. Add the egg and vanilla, and mix until combined.
4. In another bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture.
6. Fold in diced rhubarb and chocolate chips.
7. Drop spoonfuls of dough onto the baking sheet and bake for 10-12 minutes.
8. Let cool on a wire rack.
FAQs:
– Can I use fresh rhubarb? Yes, just adjust the sugar to taste.
– How do I store cookies? Keep them in an airtight container for up to a week.
6. Frozen Rhubarb Muffins
Wake up to a delicious start with these Frozen Rhubarb Muffins. Soft, fluffy, and bursting with flavor, these muffins are an effortless way to add tangy fruit to your breakfast routine.
The sweet rhubarb combined with a hint of cinnamon makes for a perfect balance of flavors in every bite. Quick to prepare, they can also be frozen for those busy mornings when you need something satisfying on the go.
Ingredients:
– 1 ½ cups all-purpose flour
– ½ cup granulated sugar
– ½ cup brown sugar
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 egg
– ½ cup milk
– 1/3 cup vegetable oil
– 1 cup frozen rhubarb, chopped
Instructions:
1. Preheat the oven to 350°F (175°C) and line a muffin tin with papers.
2. In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the egg, milk, and oil.
4. Combine the wet and dry ingredients, then fold in the frozen rhubarb.
5. Scoop the batter into muffin tins and bake for 20 minutes.
6. Let cool before serving.
FAQs:
– Can I use fresh rhubarb? Yes, fresh works well too.
– How do I store leftovers? Keep them in an airtight container for up to 4 days.
7. Rhubarb Cheesecake Bars
Indulge in something special with these Rhubarb Cheesecake Bars. They feature a rich, creamy cheesecake layer on a crumbly crust, with tangy rhubarb offering a refreshing contrast.
These bars are perfect for summer gatherings or special celebrations. The delightful combination of textures makes each bite feel indulgent yet refreshing, and they can even be made in advance and frozen for later enjoyment.
Ingredients:
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 ½ cups frozen rhubarb, chopped
Instructions:
1. Preheat the oven to 325°F (160°C) and grease a 9×13-inch baking pan.
2. In a bowl, combine graham cracker crumbs and melted butter, then press into the bottom of the pan.
3. In a separate bowl, beat together cream cheese and sugar until smooth. Add eggs and vanilla, and blend until creamy.
4. Fold in chopped rhubarb.
5. Pour the cheesecake mixture over the crust and bake for 40 minutes.
6. Let cool before slicing into bars.
FAQs:
– Can I use fresh rhubarb? Yes, adjust the sugar to taste!
– How long do they keep? Up to a week in the refrigerator.
8. Rhubarb Tarts
Treat yourself to these delightful Rhubarb Tarts, mini desserts that pack a punch of sweet-tart flavor! Encased in a buttery pastry shell, these tarts are perfect for parties or as a personal indulgence.
The crunchy pastry perfectly contrasts with the tender rhubarb filling, making each bite a satisfying experience. They are easy to prepare and can be elegantly topped with whipped cream or a light dusting of powdered sugar.
Ingredients:
– 1 package pre-made tart shells
– 2 cups frozen rhubarb, chopped
– ¾ cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon lemon juice
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together the rhubarb, sugar, cornstarch, and lemon juice until well combined.
3. Spoon the rhubarb filling into the tart shells.
4. Bake for 20-25 minutes or until the tart shells are golden and the filling is bubbly.
5. Let cool before serving.
FAQs:
– Can I use fresh rhubarb? Yes, adjust the sugar to taste.
– How do I store leftovers? Keep in an airtight container for 2-3 days.
9. Rhubarb Oatmeal Bars
Snack time just got better with these wholesome Rhubarb Oatmeal Bars. Combining nutritious oats with sweet, tangy rhubarb, these bars are perfect as a breakfast option or a satisfying snack on the go.
The chewy texture of the oats pairs wonderfully with the rhubarb, and adding nuts gives a delightful crunch. Plus, they’re great for making a big batch and freezing for future enjoyment!
Ingredients:
– 2 cups rolled oats
– ¾ cup all-purpose flour
– ½ cup brown sugar
– ½ cup unsalted butter, melted
– 1 teaspoon baking soda
– 1 teaspoon cinnamon
– 1 cup frozen rhubarb, diced
– ½ cup chopped nuts (e.g., walnuts or almonds)
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. In a bowl, combine oats, flour, brown sugar, baking soda, and cinnamon.
3. Stir in melted butter until well combined.
4. Fold in rhubarb and nuts.
5. Press mixture into the prepared pan and bake for 30 minutes.
6. Let cool before slicing into bars.
FAQs:
– Can I use fresh rhubarb? Yes, just chop it finely.
– How do I store them? Keep them in an airtight container for up to a week.
Fun fact: frozen rhubarb keeps more tang, so these Rhubarb Oatmeal Bars stay bright even after bake. Prep a big batch, freeze extras, and you’ve got a quick, wholesome breakfast or snack on busy days.
10. Rhubarb Pancakes
Start your day off right with these fluffy Rhubarb Pancakes. Filled with chopped frozen rhubarb, these pancakes are light, flavorful, and offer a delightful twist on your morning routine.
The tangy rhubarb pairs beautifully with maple syrup, giving you a deliciously sweet way to kick off your day. Easy to whip up, these pancakes are perfect for weekend brunches or busy weekday mornings when you want something a little special.
Ingredients:
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– ½ teaspoon salt
– 2 tablespoons sugar
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 cup frozen rhubarb, chopped
Instructions:
1. In a bowl, mix flour, baking powder, salt, and sugar together.
2. In another bowl, whisk milk, egg, and melted butter.
3. Combine the wet and dry ingredients, then fold in chopped rhubarb.
4. Heat a skillet over medium heat and pour batter to form pancakes.
5. Cook for 2-3 minutes on each side until golden brown.
6. Serve hot with maple syrup.
FAQs:
– Can I use fresh rhubarb? Yes, just chop it finely.
– How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days.
11. Rhubarb Smoothies
If you’re looking for a refreshing treat, a Rhubarb Smoothie is the way to go! This creamy blend of frozen rhubarb, yogurt, and a splash of juice or milk delivers a burst of flavor in every sip.
It’s a quick and easy way to enjoy the tangy taste of rhubarb while packing in some fruits and protein. Perfect for breakfast or a midday snack, feel free to customize it with your favorite ingredients for a personal touch!
Ingredients:
– 1 cup frozen rhubarb
– 1 banana
– 1 cup yogurt (plain or flavored)
– ½ cup apple juice or milk
– 1 tablespoon honey (optional)
Instructions:
1. In a blender, combine frozen rhubarb, banana, yogurt, and apple juice or milk.
2. Blend until smooth.
3. Taste and add honey if desired.
4. Pour into glasses and enjoy immediately.
FAQs:
– Can I use fresh rhubarb? Yes, but you may need to adjust the sweetness.
– How do I store leftovers? Smoothies are best enjoyed fresh, but you can refrigerate for a few hours.
12. Rhubarb Ice Cream
Beat the heat with homemade Rhubarb Ice Cream. This creamy dessert, infused with the tangy flavor of rhubarb, is a refreshing option for hot days.
Using frozen rhubarb gives this ice cream a delightful intensity that will tantalize your taste buds. It’s a unique treat that can stand alone or serve as a topping for other desserts. Making ice cream at home is simpler than you might think!
Ingredients:
– 2 cups frozen rhubarb, chopped
– 1 cup heavy cream
– 1 cup milk
– ¾ cup sugar
– 2 teaspoons vanilla extract
Instructions:
1. In a saucepan, combine frozen rhubarb and ½ cup of sugar. Cook over medium heat until rhubarb softens, about 10 minutes.
2. Let cool, then blend until smooth.
3. In a bowl, mix cream, milk, remaining sugar, and vanilla.
4. Stir in the rhubarb puree.
5. Pour the mixture into an ice cream maker and churn according to manufacturer instructions.
6. Transfer to a container and freeze until firm.
FAQs:
– Can I use fresh rhubarb? Yes, just cook it until soft.
– How long does it last in the freezer? It can keep for up to 3 months.
13. Rhubarb Fritters
Indulge in warm Rhubarb Fritters – a fun and tasty dessert that combines the tanginess of rhubarb with a sweet, crunchy exterior. Perfect for snacking or as a dessert, they’re bound to be a crowd-pleaser!
Each bite is a delightful mix of flavors, and they’re super easy to make at home. Dust them with powdered sugar for an extra touch of sweetness that will have everyone coming back for more!
Ingredients:
– 1 cup all-purpose flour
– ½ cup granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 1 large egg
– 1 cup frozen rhubarb, chopped
– Oil for frying
– Powdered sugar (for dusting)
Instructions:
1. In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix egg with a splash of water.
3. Add the egg mixture to the dry ingredients and stir until just combined. Fold in chopped rhubarb.
4. Heat oil in a deep pan over medium heat.
5. Drop spoonfuls of batter into the oil and fry until golden brown, about 3-4 minutes on each side.
6. Drain on paper towels and dust with powdered sugar.
FAQs:
– Can I use fresh rhubarb? Yes, just chop it finely.
– How do I store leftovers? Keep in an airtight container for up to 2 days.
14. Rhubarb Bread Pudding
Savor the comforting flavors of Rhubarb Bread Pudding. This delightful dessert blends chunks of bread soaked in a custard-like mixture with the tartness of frozen rhubarb, elevating this classic dish to new heights.
It’s an excellent way to use up leftover bread and makes for a wonderful dessert at family gatherings. Serve it warm with a drizzle of cream or a scoop of ice cream for a truly heartwarming treat!
Ingredients:
– 6 cups stale bread, cubed
– 2 cups frozen rhubarb, chopped
– 4 eggs
– 2 cups milk
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– ½ teaspoon cinnamon
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together eggs, milk, sugar, vanilla, and cinnamon.
3. Add the bread and chopped rhubarb, mixing until well combined.
4. Pour the mixture into the prepared baking dish.
5. Bake for 45 minutes or until set and golden.
6. Let cool for a few minutes before serving.
FAQs:
– Can I use fresh rhubarb? Yes, just chop it finely.
– How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days.
15. Rhubarb and Almond Tart
Treat yourself to a delightful Rhubarb and Almond Tart that beautifully combines nutty flavors with tart rhubarb. The almond frangipane filling melds perfectly with the rhubarb, creating a harmony of flavors that’s hard to resist.
This tart is ideal for tea time or as a stunning dessert, sure to impress your guests. Finish it off with a light dusting of powdered sugar for that extra touch of elegance.
Ingredients:
– 1 premade tart shell
– 1 cup almond flour
– ½ cup granulated sugar
– 3 eggs
– 2 cups frozen rhubarb, sliced
– 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a bowl, beat together almond flour, sugar, and eggs until smooth. Stir in vanilla.
3. Pour the frangipane filling into the tart shell.
4. Arrange sliced rhubarb on top.
5. Bake for 45 minutes or until the filling is set and golden brown.
6. Allow to cool before serving.
FAQs:
– Can I use fresh rhubarb? Yes, just adjust the sugar if fresh rhubarb is sweeter.
– How do I store leftovers? Keep in an airtight container in the fridge for up to 3 days.
16. Rhubarb Sorbet
Cool off with a refreshing Rhubarb Sorbet. This sweet, slightly tart sorbet is an excellent way to enjoy rhubarb in a light dessert form.
Using frozen rhubarb makes this sorbet easy to prepare while bursting with flavor. Serve it in elegant bowls for a sophisticated touch or simply enjoy it as a fun treat on a hot day.
Ingredients:
– 2 cups frozen rhubarb, chopped
– ½ cup sugar
– 1 cup water
– 1 tablespoon lemon juice
Instructions:
1. In a saucepan, combine sugar and water. Heat until dissolved, then add rhubarb.
2. Cook for 5 minutes until softened, then blend until smooth.
3. Stir in lemon juice.
4. Pour the mixture into an ice cream maker and churn according to manufacturer instructions.
5. Transfer to a container and freeze until firm.
FAQs:
– Can I use fresh rhubarb? Yes, just adjust the cooking time accordingly.
– How long will it keep? Sorbet can be stored in the freezer for up to a month.
17. Rhubarb Coffee Cake
Enjoy the delightful flavors of Rhubarb Coffee Cake at any time of day. This moist, tender cake has a hint of tanginess that’s perfect for brunch or as an afternoon snack with coffee.
The crumb topping adds a delightful crunch, while the rhubarb filling offers a burst of flavor in every slice. It’s an easy recipe that’s sure to impress your friends and family!
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 1 cup milk
– 2 eggs
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 cup frozen rhubarb, chopped
– ½ cup brown sugar (for crumb topping)
– 1 teaspoon cinnamon (for crumb topping)
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a mixing bowl, cream together butter and sugar.
3. Add eggs and milk, and mix until well combined.
4. In another bowl, combine flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, then fold in the frozen rhubarb.
6. Pour into the prepared pan.
7. For the crumb topping, mix brown sugar and cinnamon, then sprinkle on top.
8. Bake for 45 minutes or until golden brown.
FAQs:
– Can I use fresh rhubarb? Yes, just chop it finely.
– How do I store leftovers? Keep in an airtight container for up to 4 days.
Conclusion
Frozen rhubarb is truly a versatile ingredient that can elevate your baking game to new heights.
From sweet and tangy bars to creamy desserts, there’s a frozen rhubarb recipe for every occasion. With these 17 recipes in your collection, you’re well-equipped to impress your friends and family with delicious creations that celebrate the unique flavor of rhubarb. So, gather your ingredients and get baking – your next favorite dessert is just a recipe away!
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