12 Fun & Tangy Amish Rhubarb Recipes You Need to Try

Rhubarb is a quintessential Amish garden treat. The delightful reddish-pink stalks typically begin making their appearance in Amish gardens in April and can be found through the spring into June.

Commonly made into pies, cakes, and jams, you’ll also see them in other treats like muffins and even beverages like rhubarb punch or lemonade. Find some inspiration for your rhubarb harvest in this list of 12 Amish-inspired rhubarb dishes. ~Erik

Rhubarb is a beloved staple in Amish cooking, and it brings a unique tartness that can brighten up a variety of dishes. In this collection, you’ll discover 12 delightful Amish rhubarb recipes that showcase this versatile ingredient, from traditional desserts to savory sides. *Article created with AI assistance

1. Amish Rhubarb Pie

Amish rhubarb pie combines the tartness of rhubarb with a sweet filling, all nestled in a flaky crust. This recipe offers a homemade touch, perfect for gatherings or a cozy family dinner. It’s straightforward to make, making it accessible for both novice and seasoned bakers.

The balance of sweet and sour flavors makes each bite refreshing, and serving it with a scoop of vanilla ice cream elevates the experience. This pie carries a sense of tradition, reminiscent of warm kitchens filled with delicious aromas. Let’s dive into making this scrumptious pie!

Ingredients

• 4 cups fresh rhubarb, chopped
• 1 ½ cups granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon butter, cut into small pieces
• 1 double pie crust (store-bought or homemade)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the chopped rhubarb, sugar, flour, vanilla extract, and cinnamon. Mix until the rhubarb is well coated.
3. Pour the filling into the bottom pie crust and dot with butter.
4. Cover with the top crust, sealing the edges. Cut a few slits in the top crust to allow steam to escape.
5. Bake for 15 minutes in the preheated oven, then reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the filling is bubbling and the crust is golden brown.
6. Allow the pie to cool slightly before serving. Enjoy!

2. Amish Rhubarb Crisp

Amish Rhubarb Crisp perfectly balances the tartness of rhubarb with a sweet, crunchy topping. The combination of flavors creates a comforting treat that’s both refreshing and satisfying. It’s simple to prepare, making it an excellent choice for both novice and experienced bakers alike.

This crisp is not only a fantastic way to enjoy seasonal rhubarb but also a crowd-pleaser at gatherings. Serve it warm with a scoop of vanilla ice cream for a delicious finish that enhances the sweet and tangy notes of the dish. You’ll find yourself making it again and again!

Ingredients

• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 cup rolled oats
• 1 cup brown sugar, packed
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter, melted
• 1 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Mix well and set aside.
3. In another bowl, mix rolled oats, brown sugar, flour, melted butter, and cinnamon until crumbly.
4. Spread the rhubarb mixture evenly in a greased baking dish. Top with the oat mixture, spreading it evenly over the rhubarb.
5. Bake for 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbly. Let it cool slightly before serving.
6. Enjoy warm with a scoop of vanilla ice cream!

3. Amish Rhubarb Sauce

The tart-sweetness of Amish rhubarb sauce makes it a versatile addition to your meals. This sauce is simple to make and can be enjoyed in various ways, whether as a topping for pancakes, a filling for desserts, or even as a side for savory dishes.

The process is straightforward, requiring just a handful of ingredients and minimal effort. The flavors meld beautifully as it cooks, creating a comforting and nostalgic dish that embodies the heart of Amish cooking.

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice

Instructions

1. Combine rhubarb, sugar, and water in a medium saucepan over medium heat. Stir until sugar dissolves.
2. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes. Stir occasionally until the rhubarb is soft and the sauce thickens.
3. Stir in vanilla extract, cinnamon, and lemon juice. Cook for an additional 2-3 minutes.
4. Remove from heat and let it cool slightly before serving. You can store any leftovers in the refrigerator for up to a week.

4. Amish Rhubarb Muffins

With their soft texture and slightly crispy tops, Amish rhubarb muffins are always a crowd-pleaser. The addition of fresh rhubarb adds a unique flavor, making these muffins a favorite for breakfast or a snack. 

This easy recipe is simple enough for bakers of all levels. You can whip them up quickly, and they freeze well, making them perfect for meal prep. Enjoy them warm with a touch of butter or simply as they are!

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 2 cups rhubarb, diced
• 1 teaspoon vanilla extract
• Powdered sugar for dusting (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix melted butter, milk, eggs, and vanilla until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced rhubarb.
5. Fill the muffin cups about two-thirds full with the batter.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool for a few minutes in the tin, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

5. Amish Rhubarb Scones

Amish rhubarb scones are a delightful treat that perfectly balances sweetness and tang. The tartness of rhubarb adds a unique flavor that pairs wonderfully with the buttery, flaky texture of the scones. This recipe is straightforward, making it ideal for both novice bakers and seasoned pros looking for a simple yet delicious addition to their brunch table.

These scones can be enjoyed warm from the oven, perhaps with a dollop of cream or a spoonful of jam for added sweetness. Whether you’re serving them at a family gathering or just treating yourself, these scones are sure to bring a smile to your face and a taste of Amish comfort to your kitchen.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup rhubarb, chopped
• 3/4 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
4. Gently fold in the chopped rhubarb.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients, stirring until just combined.
6. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick.
7. Cut the circle into wedges and place them on the prepared baking sheet.
8. Bake for 15-20 minutes, or until the scones are lightly golden. Allow to cool slightly before serving.

6. Amish Rhubarb Punch

Amish Rhubarb Punch is a refreshing and tangy beverage perfect for spring and summer gatherings. With its vibrant pink hue and zesty flavor, this punch is a memorable mix of sweet and tart, making it ideal for picnics, barbecues, or simply enjoying on a warm afternoon.

Making this punch is quite simple, requiring just a few ingredients that come together beautifully. The combination of fresh rhubarb, sugar, and water creates a flavorful base, which can be enhanced with added fruits or mint for an extra touch. It’s a fun, easy drink to impress your friends and family!

Ingredients

• 4 cups chopped rhubarb
• 2 cups granulated sugar
• 6 cups water
• 1 cup lemon juice
• 2 cups ginger ale or lemon-lime soda
• Fresh mint leaves for garnish

Instructions

1. Prepare the Rhubarb: In a large pot, combine the chopped rhubarb, sugar, and 4 cups of water. Bring to a boil over medium heat, stirring occasionally until the rhubarb breaks down and the mixture thickens, about 10-15 minutes.
2. Strain the Mixture: Remove from heat, let cool for a few minutes, then strain the liquid through a fine-mesh sieve into a large pitcher to remove the solids.
3. Add Remaining Ingredients: Stir in the lemon juice and the remaining 2 cups of water. Chill the mixture in the refrigerator until ready to serve.
4. Serve: Just before serving, add ginger ale or lemon-lime soda to the pitcher for fizz. Pour over ice and garnish with fresh mint leaves.

7. Amish Rhubarb Bread

Amish rhubarb bread blends the tang of rhubarb with the sweetness of a rich batter. It’s a simple recipe, perfect for both novice and experienced bakers, and it brings a taste of home with every slice. The combination of flavors makes it a unique addition to any breakfast table or afternoon snack.

This bread has a tender crumb and a slightly crunchy top, offering a satisfying contrast with every bite. The rhubarb adds a zingy twist that pairs beautifully with coffee or tea. Plus, it’s an excellent way to use up any fresh rhubarb you might have on hand!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped rhubarb
• 1/2 cup chopped walnuts (optional)
• 1/4 cup oats (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
3. In another large bowl, cream the sugar and butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
4. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the chopped rhubarb and walnuts if using.
5. Pour the batter into the prepared loaf pan and sprinkle oats on top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

8. Amish Rhubarb Jam

Amish rhubarb jam presents a blend of tart and sweet flavors that brings a taste of summer to your breakfast table. This recipe is straightforward and perfect for beginners, making it an enjoyable project to tackle over the weekend. The jam pairs beautifully with toast, biscuits, or even as a filling for pastries.

With its vibrant color and refreshing taste, this jam truly embodies the essence of Amish cooking, focusing on simple ingredients and traditional methods. It’s a wonderful way to preserve the seasonal bounty of rhubarb and share it with family and friends.

Ingredients

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1/4 cup lemon juice
• 1 package (1.75 oz) fruit pectin
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Rhubarb: Wash and chop the rhubarb into small pieces. Place them in a large pot.
2. Combine Ingredients: Add sugar and lemon juice to the pot with rhubarb. Stir well and let it sit for about 30 minutes to allow the juices to release.
3. Cook the Mixture: Place the pot over medium heat and bring the mixture to a boil, stirring frequently.
4. Add Pectin: Once boiling, stir in the fruit pectin and continue stirring for about 1-2 minutes until the pectin is fully dissolved.
5. Simmer: Reduce heat and let the jam simmer for 10-15 minutes, or until it reaches your desired thickness. Stir regularly to prevent sticking.
6. Finish: Remove from heat and stir in vanilla extract. Pour the hot jam into sterilized jars and seal tightly. Let it cool before storing in the refrigerator.

9. Amish Rhubarb Lemonade

Amish Rhubarb Lemonade combines the tartness of rhubarb with the bright zing of lemon. This drink is perfect for hot summer days or as a delightful way to quench your thirst after a long day. It’s surprisingly easy to make, requiring just a few simple ingredients that come together to create a flavorful beverage.

The unique flavor profile of this lemonade strikes a wonderful balance between sweet and sour, making it a favorite among both kids and adults. Serve it chilled over ice, garnished with fresh mint leaves or lemon slices for an extra touch of flair!

Ingredients

• 3 cups rhubarb, chopped
• 4 cups water
• 1 cup granulated sugar
• 1 cup freshly squeezed lemon juice
• 1 lemon, sliced for garnish
• Fresh mint leaves for garnish

Instructions

1. Combine the chopped rhubarb and water in a large pot. Bring to a boil and let simmer for about 15 minutes until the rhubarb is tender.
2. Strain the mixture through a fine mesh sieve into a bowl, discarding the solids. Add the sugar to the rhubarb liquid and stir until dissolved.
3. Mix in the freshly squeezed lemon juice and stir to combine. Taste and adjust the sweetness if necessary.
4. Chill the lemonade in the refrigerator for at least an hour before serving.
5. Serve over ice, garnished with lemon slices and mint leaves.

10. Amish Rhubarb Cobbler

Amish Rhubarb Cobbler pairs the tartness of rhubarb with a sweet, buttery topping. It’s simple to prepare and requires only a few ingredients, making it a go-to recipe for any home cook. The cobbler is beautifully baked until golden brown, with the rhubarb bubbling underneath, creating a comforting and nostalgic dish that feels like home.

The combination of flavors makes this cobbler a treat for your taste buds, especially when paired with a scoop of vanilla ice cream on top. Enjoying a warm slice straight from the oven is undeniably satisfying, and it’s sure to become a favorite for your family gatherings or cozy evenings at home.

Ingredients

• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup milk
• 1/2 cup unsalted butter, melted
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the chopped rhubarb, 1 cup sugar, cornstarch, and vanilla extract. Spread the mixture evenly in a greased baking dish.
3. In another bowl, combine the flour, 1/2 cup sugar, baking powder, and salt. Stir in the milk and melted butter until well blended.
4. Pour the batter over the rhubarb mixture, spreading it evenly. Do not stir.
5. Bake for 45-50 minutes or until the top is golden brown and the rhubarb is bubbly. Let it cool slightly before serving.

11. Amish Rhubarb Tart

The Amish Rhubarb Tart‘s bright pink filling offers a perfect balance of tartness and sweetness, while the buttery crust adds a comforting touch. It’s surprisingly easy to create, making it a great option for both seasoned bakers and those just starting out.

With its simple preparation and fresh ingredients, this tart can be a lovely addition to any meal, especially during the spring and summer months. Serve it warm or chilled, and don’t forget a scoop of vanilla ice cream for an extra treat!

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, softened
• ¼ cup granulated sugar
• 1 large egg yolk
• 2 tablespoons cold water
• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• Powdered sugar for dusting (optional)

Instructions

1. Make the Crust: In a mixing bowl, combine flour, softened butter, and sugar. Blend until crumbly. Add egg yolk and cold water, mixing until a dough forms. Press into a tart pan and refrigerate for 30 minutes.
2. Prepare the Filling: Preheat the oven to 350°F (175°C). In a large bowl, mix chopped rhubarb, sugar, cornstarch, vanilla extract, and lemon juice. Stir until well combined.
3. Assemble the Tart: Pour the rhubarb mixture into the chilled crust, spreading it evenly.
4. Bake: Bake for 40-45 minutes or until the filling is bubbly and the crust is golden. Allow to cool before slicing.
5. Serve: Dust with powdered sugar if desired and enjoy!

12. Amish Rhubarb Sorbet

Amish Rhubarb Sorbet is a refreshing dessert that delivers the tartness of rhubarb in a cool, delightful treat. With its vibrant pink hue and smooth texture, this sorbet is not only pleasing to the eye but also to the palate, offering a unique flavor that balances sweetness and tang.

The recipe is simple to make, requiring just a few ingredients and minimal effort. It’s the perfect way to beat the heat on a warm day, making it a favorite among both kids and adults alike.

Ingredients

• 4 cups rhubarb, chopped
• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Rhubarb: In a saucepan, combine the chopped rhubarb, sugar, and water. Bring to a boil and then reduce to a simmer. Cook for about 10-15 minutes, or until the rhubarb is soft.
2. Blend the Mixture: Remove from heat and let cool slightly. Pour the mixture into a blender and blend until smooth. Strain the puree through a fine mesh sieve to remove any solids.
3. Finish the Sorbet: Stir in the lemon juice and vanilla extract. Transfer the mixture to a shallow dish and freeze for about 4-6 hours, stirring every hour to break up the ice crystals.
4. Serve and Enjoy: Once the sorbet is fully frozen, scoop it into bowls and enjoy this delightful treat!