rhubarb

Rhubarb Pop-Tarts

Rhubarb Pop-Tarts by Wood and Spoon blog. This recipe is for mini square hand pie breakfast pastries filled with a quite homemade rhubarb compote jam and a honey glaze icing. The hand pies can be made in advance and batches. These make fun morning treats or desserts. Learn how to DIY make from scratch pop-tarts here with simple pie dough and jelly on thewoodandspoon.com

I have just a short word of encouragement for you this morning that I’ll break down into a few short sentences: the words you say to people matter. The things you speak over them can be transformative. The love and encouragement you give away to others can change the way they see themselves forever. If I’ve gone in way too deep for a Wednesday morning, let me back up a minute and tell you what precipitated all of this, and then we’ll dive into these rhubarb pop-tarts.

The other day, my my parents moved out of their home of 21 years and they sent their movers to drop a few boxes and pieces of furniture that were mine. I started sorting through the boxes and found stacks of old artwork and drawings as well as piles of old letters from my elementary years. Birthday cards, Valentines, and even a few pen pal letters were strewn about my living room as I laughed and teared up at all the love people had given me over the years.

Rhubarb Pop-Tarts by Wood and Spoon blog. This recipe is for mini square hand pie breakfast pastries filled with a quite homemade rhubarb compote jam and a honey glaze icing. The hand pies can be made in advance and batches. These make fun morning treats or desserts. Learn how to DIY make from scratch pop-tarts here with simple pie dough and jelly on thewoodandspoon.com

One letter in particular was really meaningful to me. I found an old hardcover journal with a hand-written inscription and a card from my third grade teacher, Mrs. Graham. In the letter, she congratulated me on the outcomes of a national writing test that I took and told me how proud she was of my accomplishments. The journal, per her letter, was for me to continue writing in, and she encouraged me to keep practicing and refining those skills as I continued on in school. “You are a terrific writer, Katie! Never stop!”

I don’t recall much about my first, fourth, or fifth grade teachers. My second grade teacher had a really long last name that I still can’t spell and a face that turned tomato red when she was angry with us. But I never forgot Mrs. Graham or that she believed in me. In moments when I’ve been scared to pursue a career as an author, as silly as it sounds, I’ve remembered her words and that there was someone out there who thought I had something good to say. Her words made me brave and honest and willing to share.

Rhubarb Pop-Tarts by Wood and Spoon blog. This recipe is for mini square hand pie breakfast pastries filled with a quite homemade rhubarb compote jam and a honey glaze icing. The hand pies can be made in advance and batches. These make fun morning treats or desserts. Learn how to DIY make from scratch pop-tarts here with simple pie dough and jelly on thewoodandspoon.com

I think about this a lot when I speak with my own children. We spend a lot of time calling out talents and characteristics in them both because I want them to feel empowered to let those parts of themselves shine. I want my daughter to be eager to befriend a new kid at school because she knows how friendly and kind she is to others. I want my son to be joyful and sprinkle the world with his silliness and laughter because he knows how clever he is. A new goal of mine is to let my mother, sister, friends, husband, hell,  EVERYONE, know what goodness and beauty they bring to my life so they’ll continue to share it with me and the other people they rub shoulders with on a daily basis. The words we share with others can empower them to rise up and be better versions of themselves. So let’s share freely.

Rhubarb Pop-Tarts by Wood and Spoon blog. This recipe is for mini square hand pie breakfast pastries filled with a quite homemade rhubarb compote jam and a honey glaze icing. The hand pies can be made in advance and batches. These make fun morning treats or desserts. Learn how to DIY make from scratch pop-tarts here with simple pie dough and jelly on thewoodandspoon.com

These rhubarb pop-tarts are another lovely little rendition of one of my favorite treats. I adore homemade pie crust and filling bite-sized bits of it with jam and icing has got to be one of the most fun ways to snack. These rhubarb pop-tarts are nothing more than flaky crust, a quick homemade rhubarb jam, and a sweet and floral honey icing, and they make for a delicious snack, breakfast or dessert.

Rhubarb Pop-Tarts by Wood and Spoon blog. This recipe is for mini square hand pie breakfast pastries filled with a quite homemade rhubarb compote jam and a honey glaze icing. The hand pies can be made in advance and batches. These make fun morning treats or desserts. Learn how to DIY make from scratch pop-tarts here with simple pie dough and jelly on thewoodandspoon.com

To make your own rhubarb pop-tarts, we start with the crust. Flour, sugar, and salt are combined before fat is cut into the dry ingredients. We bring the dough together with ice water and allow it to chill until firm. You can do this step in advance if you’d prefer, and homemade pie. crust also freezes nicely when wrapped tightly in plastic wrap and foil. Next, we make the jam. Fresh or frozen rhubarb can be cooked down with sugar until it is thick, flavorful, and bubbly. Allow it to cool completely before filling your tarts.

To shape the rhubarb pop-tarts, simply roll out the dough super thin and use a pizza cutter or sharp knife to cut out small squares. You can also use a small round cookie cutter if you’d prefer, but here, I’ve used a clean plastic sewing ruler like this one to make sure each of my squares are the same size. Trim out the squares, spoon jam on half of them, and then crimp a second square on top to seal in the filling. Allow the tarts to chill in the freezer prior to baking.

Rhubarb Pop-Tarts by Wood and Spoon blog. This recipe is for mini square hand pie breakfast pastries filled with a quite homemade rhubarb compote jam and a honey glaze icing. The hand pies can be made in advance and batches. These make fun morning treats or desserts. Learn how to DIY make from scratch pop-tarts here with simple pie dough and jelly on thewoodandspoon.com

After baking the rhubarb pop-tarts, the honey icing comes together quickly and adorns these simple treats. They taste best within two days, but you can make and freeze unglazed tarts for a few weeks and re-flake in the oven. Feel free to batch the recipe to serve a crowd, or keep the prep short and sweet to make just a few. These hand pies are a great way to use up the leftover rhubarb you may have floating around your fridge and freezer, so snap to it and get to baking! The season won’t last forever! Happy baking to you all and thanks for following along! Have a great week!

If you like these rhubarb pop-tarts you should check out:

Blueberry Lemon Pop-Tarts

Raspberry Champagne Pop-Tarts 

Strawberry Fig Pop-Tarts

Cranberry Pear Pop-Tarts

 

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Rhubarb Pop-Tarts

Rhubarb Pop-Tarts by Wood and Spoon blog. This recipe is for mini square hand pie breakfast pastries filled with a quite homemade rhubarb compote jam and a honey glaze icing. The hand pies can be made in advance and batches. These make fun morning treats or desserts. Learn how to DIY make from scratch pop-tarts here with simple pie dough and jelly on thewoodandspoon.com

These rhubarb pop-tarts are simple homemade hand pies made with flaky pie crust, a quick rhubarb jam and a simple honey glaze icing.

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 20
  • Total Time: 180
  • Yield: 10 1x
  • Category: Dessert
Scale

Ingredients

For the pastry:

  • 2 1/4 cups (290 gm) of all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup (113 gm) butter
  • 1/2 cup (113 gm) shortening
  • 5 tablespoons ice water
  • For the Rhubarb Jam:
  • ¾ pound rhubarb, chopped
  • 6 tablespoons (75 gm) sugar
  • 1 tablespoon water

For the honey icing:

  • ¾ cup powdered sugar
  • 1 tablespoon honey
  • 1 tablespoon milk

For the rhubarb drizzle (optional):

  • ½ cup powdered sugar
  • 11/2 tablespoons rhubarb jam
  • 12 teaspoons of water, as needed

Instructions

To prepare the pastry:

  1. Combine flour, salt and sugar in a medium sized bowl.
  2. Cut in the butter and shortening with a pastry cutter or the back of a fork until it is the consistency of a course meal with small, pea-sized chunks of butter throughout. Add water, 1-2 tablespoons at a time, tossing gently until pastry comes together in moist clumps. Divide dough in half and pat into two round, flat disks. Wrap with Saran wrap and refrigerate for at least an hour.

To prepare the rhubarb jam:

  1. Combine all the ingredients in a medium-sized pot over low heat. Stir to combine and continue stirring regularly until all the sugar has dissolved. You can test this by carefully rubbing a little bit of the liquid in the pot between two fingers- it should feel smooth.
  2. Continue to cook over low heat, stirring regularly until the mixture comes to a simmer. Allow it to simmer for about 10minutes until the rhubarb has broken down and the mixture is approximately applesauce consistency. Remove from heat and place in a heat-proof bowl to cool in the fridge. This jam will keep in the fridge for approximately 2-3 weeks.

To prepare the pop-tarts:

  1. Roll out one disk of pastry to 1/8” thickness on a floured surface. Use a ruler and a sharp knife or pizza cutter to cut 3” squares out of the dough. Each Pop-Tart will require two pieces (one for top and one for bottom). You can gather any extract pieces of dough and repeat this process to get enough pieces.
  2. Place 2-3 teaspoons of cooled filling on top of half of the rounds.
  3. Top the filled rounds with a second circle of crust and use a fork to crimp the edges. Vent the top of each rectangle by poking the top of the pastry with a fork 2-3 times. Freeze the pop tarts on the baking sheet for at least 2 hours or up to a week.
  4. When ready to bake, preheat the oven to 375 degrees. Bake the tarts, uncovered, for 25-30 minutes or until golden brown. Allow to cool before topping with glaze.

To prepare the icing:

  1. Whisk the powdered sugar, honey, and milk together. Add extra powdered sugar to thicken and extra milk to thin the glaze. Spoon a small amount onto each poptart. Follow up with the rhubarb drizzle, if desired. Again, combine the sugar, rhubarb jam, and water with a whisk. Add extra powdered sugar to thicken it and extra water to thin it. Drizzle on and enjoy!

Strawberry Rhubarb Layer Cake

Strawberry Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

You’ve got a reason for partying, right? Whether it’s a booked vacation, the last day of school, or even just surviving the first half of the week, we all have something to hoot, holler, and bake about. For your summertime entertaining purposes, I have the prettiest pink-hued strawberry rhubarb layer cake. It’s filled with a homemade rhubarb jam and an oatmeal streusel and is slathered with a jam buttercream. Yes, it’s as sweet, salty, and fruity-delicious as it sounds, and you’re definitely going to want to read all about it.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

First, here’s a quick update on us. Today is my Aimee girl’s last day of school. For us, this means summer begins and  we can officially begin waiting on baby number 3 to show up. At 33 weeks along in this journey, I know there’s a few bloaty, swollen, heart-burny third trimester days in my future, but I’m counting down the minutes with anticipation regardless. The prospect of life as a family of 5 is currently blowing my mind, and I’m equal parts nervous-sweating and excited all at once.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

We’ve spent the past few weeks nesting like crazy to get the big kiddos situated in their rooms and to prepare the nursery as much as possible. I’ve been washing clothes, organizing bottle parts, and doing double duty on the blog front to get some recipes lined up for you guys while we are in the newborn haze. My camera is currently caked in frosting and shards of shredded coconut, sticky and dirty from an overhaul of photoshoots, and my computer desktop is covered in a whole bunch of words, photos, and ingredients lists that I plan to share in the future. If I manage to pull this all off seamlessly, it will be a miracle. Pray for me.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

The silver lining of all this insanity is that there’s a strawberry rhubarb layer cake today, and it’s as pretty as it is delicious and equally appropriate for the season. This cake feels worthy of all our life victories, big and small, and is so well-rounded in flavor, texture, and sweetness that it might just be my new favorite cake. Only maybe though, because see here and here.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

To make this strawberry rhubarb layer cake, we start with a quick jam. Strawberries and rhubarb are cleaned, cut, and tossed into a pan with sugar and water. The fruit gets cooked down until it’s a loose jam consistency that we can chill in the fridge. This jam can be used on scones, as a filling, or even as an ice cream topping! Super simple and delish.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

The next component is the streusel. Butter, sugar, oats, and flour come together with a bit of cinnamon and ginger. We bake the crumbled mixture in the oven until it forms a crisp, granola-consistency crunchy mixture. While that cools, we can work on the cake! This is a simple buttermilk cake made with butter, eggs, and flour. 3 layers of fluffy, vanilla goodness emerge from the oven and helps to marry all of the cake components as one.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

We stack the cake as usual, using a bit of frosting to dam in the jam and streusel filling. Once all 3 tiers have been assembled, we coat the whole thing in a strawberry rhubarb buttercream which is made with a bit of that jam we made earlier. The frosting takes on a pretty pink color that looks incredibly festive and fun. It’s a fairly easy buttercream to prepare and work with, so I hope you enjoy it as much as I do.

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

If you’re in need of a towering cake to make these toasty May days even more beautiful, please give this strawberry rhubarb layer cake a try! It’s absolutely divine and 100% worth the effort. Happy hump day and happy baking!

Vanilla Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

If you like this strawberry rhubarb layer cake you should check out:

Raspberry Streusel Cake

Raspberry Rhubarb Crumb Cake

Strawberry Rhubarb Pie

Strawberry Rhubarb Crumb Bars

Rhubarb Shortcakes

 

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Strawberry Rhubarb Layer Cake

Strawberry Rhubarb Layer Cake by Wood and Spoon. These are vanilla cake layers filled with a rhubarb jam, an oatmeal streusel, and frosted with a rhubarb buttercream. This cake takes on pink color with it's fruit filled icing and stays soft and moist. Perfect for spring and summer parties and celebrations. Find out how to make this naked layer cake on thewoodandspoon.com

This strawberry rhubarb layer cake has a jam filling, a streusel topping, and fluffy buttermilk layers. The frosting is a jam buttercream!

  • Author: Kate Wood
  • Prep Time: 60
  • Cook Time: 40
  • Total Time: 180
  • Yield: 1 Cake 1x
  • Category: Dessert
Scale

Ingredients

For the Rhubarb Jam:

  • ¾ pound rhubarb, chopped
  • ¾ pound strawberries, hulled
  • ¾ cup (150 gm) sugar
  • 1 tablespoon water

For the Streusel:

  • ¼ cup (55 gm) unsalted butter
  • 1/3 cup (40 gm) flour
  • 1/3 cup (70 gm) brown sugar
  • 1/3 cup (30 gm) quick cooking oats
  • ½ teaspoon salt
  • 1/4 teaspoon cinnamon
  • ¼ teaspoon ginger

For the Buttermilk Cake (Adapted from Spoonful of Butter):

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 11/3 cups (270 gm) sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 21/2 cups (350 gm) all-purpose flour
  • 21/2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (240 gm) buttermilk, at room temperature

For the Rhubarb Jam Buttercream:

  • 1 cup (230 gm) unsalted butter, at room temperature
  • 4 cups powdered sugar
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup, plus an extra 2 tablespoons (if needed) of rhubarb jam

Instructions

To prepare the rhubarb jam:

  1. Combine all of the ingredients in a medium-sized pot over low heat. Stir to combine and continue stirring regularly until all of the sugar has dissolved. You can test this by carefully rubbing a little bit of the liquid in the pot between two fingers- it should feel smooth.
  2. Continue to cook over low heat, stirring regularly until the mixture comes to a simmer. Allow it to simmer for about 10-15 minutes until the rhubarb and berries have broken down and the mixture is approximately applesauce consistency. Remove from heat and place in a heat-proof bowl to cool in the fridge. This jam will keep in the fridge for approximately 2-3 weeks.

To prepare the streusel crumbs:

  1. Preheat the oven to 350 degrees.
  2. In a small saucepan over medium heat melt and brown the butter. See the link in my blog post for help on this. Whisk the flour, brown sugar, oats, salt, cinnamon and ginger together in a medium sized bowl. Add the browned butter to the mixture and fold together until the ingredients clump into dime-sized bits. Spread out on a sheet pan and bake in the preheated oven, tossing occasionally, for 10-12 minutes or until the streusel is golden brown. Allow to cool completely before using or storing. Streusel can be made ahead and stored at room temperature for a week, or in the freezer for a couple of months.

To prepare the cake:

  1. Preheat the oven to 350 degrees. You can opt to make a 2 layer 8” cake or a 3 layer 6” cake. Whichever you choose, grease your pans and line the bottom of each with parchment rounds.
  2. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and vanilla on medium speed (I use 4 on my mixer) until light and fluffy. Scrape the sides of the bowl and add the eggs one at a time. Beat for an additional minute. Add half of the flour, the baking powder, and salt, and stir on low to combine. Scrape the sides of the bowl and add half of the buttermilk. Repeat this process with the remaining half of the flour and buttermilk. Scrape the sides of the bowl and fold in any unincorporated bits of batter. Divide the batter among the pans and bake in the oven until the top is lightly golden and a toothpick inserted comes out clean. For 3 6” cakes, this will take about 25-27 minutes. Allow the cakes to cool completely before assembling.

To prepare the jam buttercream:

  1. In a large bowl or the bowl of a stand mixer, cream the butter at medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the powdered sugar, extracts, and salt. Stir to combine and add the ¼ cup of jam. You’ll likely need an additional 2-3 tablespoons of jam to thin the buttercream out to spreading consistency. Beat in the mixer for an additional minute until smooth and combined, and add a tablespoon of milk or water as needed to get the right consistency for spreading.

To assemble your cake:

  1. Level the cakes using a serrated knife. Spoon 1/3 of your frosting into a piping bag or large plastic bag with a hole snipped in the end so you can pipe a dam around the border of your cakes. Place a small amount of buttercream on a cake board or serving platter and place your first cake directly on top. Spread a small amount of buttercream on top of that layer and then use your piping bag to pipe a “dam” around the perimeter of the cake. The dam can be narrow but should be about ¼-1/2” tall. Spoon jam inside of the dam just barely under the top of the dam and then sprinkle streusel on top. Stack the next layer of cake and then repeat this process again finishing with the 3rdlayer of cake. Spread the remaining icing around the outside of the cake and decorate as desired! The cake is best stored covered in the fridge and then brought barely to room temp prior to serving.

Strawberry Rhubarb Crumb Bars

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Truth be told, I was going to save this recipe for a rainy day. Yes, we’re finally into rhubarb season and strawberries are just around the corner, but these gooey strawberry rhubarb crumb bars were supposed to be on hold. Instead, I decided to go ahead and share it right away, because some things are just too good to keep to yourself, ya know?

I have this really bad habit of saving things “for a special occasion.” I love a celebration more than the average bear, and it’s not unusual for me to find myself romanticizing an event with grandiose plans, elaborate treats, or just about anything else that qualifies as extra. It’s not that I want to be over-the-top or too planned out, I just like to save my best for the right moment.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Here’s an example: When Brett and I first got married, I bought this expensive bottle of sake. In my mind, I’d save it for a special dinner when I made homemade sushi or some other type of Asian cuisine and I’d be the cute put-together wife that had just the right beverage for the occasion. Over the next several months, I made Asian food more times than I could count but I never cracked open the bottle because it never felt special enough. Finally, when we moved last December, I found the old bottle all dusty in the back of our cabinet. It was well overdue and no longer good, and I remember being so disappointed that I let that treat go to waste.

I do the same thing with clothes and shoes and those expensive face masks and creams I buy at the store. Always certain that there’s a special occasion worthy of them, I hold off from opening, using, or wearing those items, and before long they’ve been forgotten. Now they don’t fit or they’ve expired or they’re simply out of style. Instead of relishing those treats or sharing them when I had the opportunity, I let them go to waste.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Why do we ration the good things in our life? For so long, I’ve resisted the urge to appreciate and indulge in the gifts I have because the moment doesn’t feel worthy of them. Instead of preserving those things for the right time, I end up wasting them. I think (and hang with me for a minute, because this is going to be a stretch) that we do the same thing with our own personal gifts. Not the tangible items like a pair of earrings or a fancy sofa or a block of imported cheese, but the gifts inside of us. Our talents, our desires, and our dreams. So often, we stifle a vision, we refrain from sharing a kind word with someone, or we hold off on pursuing something we desire because we’re unsure the time is right. What does this waiting accomplish? When we fail to tap into something that we love or that has been gifted to us, we are rarely saving it for a rainy day. Usually we’re putting that idea on the shelf to become dusty and forgotten.

I have some dreams that have been sitting on a shelf for a while. Sometimes I’ll pick them up and consider the possibilities for a moment, but then I usually just toss it back on the shelf with the notion that I’ll think about it when the time is right. But what if that time is right? What if I’ve been allowing fear to bench my gifts and purposes when that perfect moment was just a little effort away? If we wait for one of life’s dramatic curtain calls instead of taking captive those unremarkable moments that make up our days, will we find ourselves waiting for an opportunity that never comes? I’m beginning to think so.

 

So the purpose of spewing all this rambling your way is this: don’t hide your gift. Share your dreams and talents and ideas with anyone who will listen. Don’t wait forever on an open door when you might have the key to a few closed ones right in front of you. We cheat ourselves and the world when we tuck our gifts out of sight, so hold yours out with open hands and be willing to share them.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.comOk, all of that was probably way too serious for these strawberry rhubarb crumb bars. This little treats are simple, quick to put together, and entirely delicious, so you’re going to want to share them with everyone. Scout’s honor. I’m sharing today’s recipe in partnership with my friends at Diamond Nuts. On top of all those layers of brown sugar, oats, butter, and fruit jam are savory toasted pecans that round out the flavor perfectly on these strawberry rhubarb crumb bars. I’ve come to appreciate a small sprinkle of Diamond Nuts on just about everything I make these days, and here, in these bars, the pecans add just the right amount of toasty crunch to complete these otherwise soft and gooey bars. If you are in need of a go-to nut brand, Diamond is definitely your best bet.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

To make these strawberry rhubarb crumb bars, we first have to throw together the quick jam. I used fresh rhubarb and frozen strawberries, but you can use whatever you have on hand. With just a little sugar and water, the fruit cooks down into a thin jam that you can use for these treats, on toast, or even as a filling for a cake that I’ll be sharing in the coming weeks. This jam can also be canned, but we won’t go into all of that today.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

The next step is to make the oat mixture for the strawberry rhubarb crumb bars. Flour, brown sugar, oats, and butter come together into a clumpy delicious mixture. Pack 2/3 of the mixture into a prepared 8″ pan and bake until just barely set. Spread a little of the cooled jam on top and sprinkle the remaining crumbs and pecans on next. If you want a super fruity and gooey bar you can throw a little extra strawberries in there too. The fruit will weep and juice all over the place making it more akin to a pie bar, so if you’re into that, go for it! For a thinner layer of fruit just stick with the jam. Both are phenomenal, if you ask me.

The bonus of these strawberry rhubarb crumb bars is that they serve a crowd, can be made in a cinch, and freeze like a dream. If you’re not into making homemade jam, feel free to use your favorite store-bought option instead. I personally was ecstatic to find yet another use for that spring rhubarb that I’ve come to covet, so if you happen to see some in your stores, grab it and make these ASAP. They’re fab.

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

Thanks for listening to me ramble on today, and I hope you love the strawberry rhubarb crumb bars! Many thanks to the kind humans at Diamond Nuts for giving me the opportunity to share this go-to recipe with you all today. Pick up some of their pecans next time you’re at the store and just tell me you don’t taste the difference. I bet you will. Happy baking y’all!

If you like these strawberry rhubarb crumb bars you should check out:

Blueberry Lemon Bars

Raspberry Rhubarb Crumb Cake

Lemon Berry Crumb Cake

Berry Rhubarb Tart

Strawberry Rhubarb Pie

 

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Strawberry Rhubarb Crumb Bars

Strawberry Rhubarb Crumb Bars by Wood and Spoon blog are simple, make ahead jam filled bars made from spring fruit. The tart rhubarb makes a quick preserve with strawberries for a gooey centered oatmeal cookie bar. You can use fresh or frozen fruit for the jam and add additional fruit to make extra thick and fruity bars. Check out the recipe and how-to on thewoodandspoon.com

These strawberry rhubarb crumb bars are buttery, pecan-topped bars with a fruity center and oatmeal crust. Perfect for sharing!

  • Author: Kate Wood
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 16 1x
  • Category: Dessert
Scale

Ingredients

For the bars:

  • 11/2 cups old-fashioned oats
  • 11/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (170 gm) unsalted butter, melted
  • ¾1 cup (see notes) strawberry rhubarb jam
  • ½ cup chopped berries (optional)
  • ½ cup pecans, chopped

For the strawberry rhubarb jam:

  • ¾ pound rhubarb, chopped
  • ¾ pound strawberries, hulled
  • ¾ cup (150 gm) sugar
  • 1 tablespoon water

Instructions

To prepare the bars:

  1. Preheat the oven to 350 degrees and line an 8” pan with a sheet of greased foil. Combine the oats, flour, brown sugar, baking powder, and salt in a large bowl. Stir in the butter until the mixture is consistent. Pack 2/3 (about 2 cups) of the mixture evenly into the bottom of the pan and bake in the preheated oven for 10 minutes.
  2. When finished, spread the jam on top of the cooled crust. If you’re opting to not add fresh fruit, use 1 cup of jam. If you’d like to add fresh fruit, use just ¾ cup. Top with fresh fruit, if desired. Mix the pecans into the remaining crumb layer and then sprinkle on top of the jam and/or fruit. Bake in the preheated oven for an additional 25-30 minutes or until the top is golden. Allow to cool completely before removing from pan and cutting. You can speed up this process in the fridge.

To prepare the rhubarb jam:

  1. Combine all of the ingredients in a medium-sized pot over low heat. Stir to combine and continue stirring regularly until all of the sugar has dissolved. You can test this by carefully rubbing a little bit of the liquid in the pot between two fingers- it should feel smooth.
  2. Continue to cook over low heat, stirring regularly until the mixture comes to a simmer. Allow it to simmer for about 10-15 minutes until the rhubarb and berries have broken down and the mixture is approximately applesauce consistency. Remove from heat and place in a heat-proof bowl to cool in the fridge. This jam will keep in the fridge for approximately 2-3 weeks.

Notes

  • For gooier juicier bars, opt to add fresh fruit on top of the jam! These will still slice well but are a bit messier. For bars that set well, opt for no fruit. If your fruit isn’t super ripe you can sprinkle a tablespoon of sugar on top too.

 

 

Rhubarb Shortcakes

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

These past few weeks have been a whirlwind of wonderful, but can I just say that I am exhausted? After a few weeks of living out of a suitcase, nothing brings me more joy than to write to you all today from the comfort of my desk at home. The world is beautiful with a million and one delicious and exciting things to offer, but like Dorothy said, there’s no place like home.Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

Sometimes I laugh at how attached to this home I’ve become. It wasn’t long ago that the thought of a lifetime spent in the deep Southern confines of Selma, Alabama was terrifying to me. Even to this day, my friends from my pre-Selma days don’t understand how I’ve eased into this life so comfortably. I imagine that the simplicity and slow pace of a small town probably appears lackluster to some outsiders looking in, but I’ve learned that this kind of life can shine pretty vibrantly if you’re willing to settle in and polish it. 

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

Are you in a similar phase of life? Have you found yourself in a chapter of your story that you never really imagined for yourself? Are you searching for purpose in a season that you maybe haven’t quite figured out? 

I want to encourage you by saying that there’s so much hope. There’s silver in the rough edges of our lives if we’re willing to hunt it out, and there’s purpose and joy even in the stories that we wouldn’t have written for ourselves. I have been on the receiving end of so much love and connection and fun- rich relationships and moments that I would have missed out on if I had remained closed to them. My decision to lean into the unknown and choose joy in the life that we had was one of the most valuable choices I have made, and I hope you’re in a place to make it too. Be at home wherever you find yourself.

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

There’s a lot to love about these rhubarb shortcakes. The cakes, tender and layered, make a perfect vehicle for toppings. The rhubarb, roasted until syrupy and sweet, provides a fragrance and tang that not other fruit can. And the mascarpone whipped cream is straight up manna from heaven- creamy, sweet perfection.Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

To make these rhubarb shortcakes, we start with the cakes! This recipe was adapted from my jam-filled scones, so expect as much when you make them. Butter is cut into the dry ingredients until there are pea-sized clumps throughout. The heavy whipping cream gets poured in to bring the dough together. We pat out the mixture onto a floured surface and use our biscuit folding technique to achieve tall, flaky layers. Bake the cakes in the oven while you prep the rhubarb.

Trim the ends and any rough spots off of your rhubarb stalks and cut them into 2-3″ pieces. Toss them with sugar and fresh split vanilla beans or vanilla bean paste. Roast in a preheated oven until the juices run thick and the rhubarb is tender to a fork.

 

Finally, for the mascarpone cream, beat the mascarpone and sugar together until smooth. Slowly drizzle in the whipping cream until it is incorporated smoothly and beat on medium-high speed until it is cloud-like and fluffy. Store in the fridge while you assemble your rhubarb shortcakes.

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

To serve, split the warm cakes in two and top with several rhubarb pieces. Allow the cake to soak of some of the excess juices- SO GOOD. Top with a giant dollop (or two) of the mascarpone whipped cream and replace the lid of the cake.

These rhubarb shortcakes are simple and no frills, but entirely impressive to eat. The flavors combine really nicely and make for a delightful summertime treat. Give them a try and I think you’ll agree. If you love them as much as I do, I hope you’ll tell me about it in the comments section below. Happy Thursday and Happy Baking!

If you like these rhubarb shortcakes you should check out:

Strawberry Shortcakes

Strawberry Almond Skillet Cake

Berry Rhubarb Tart

Raspberry Rhubarb Crumb Cake

Strawberry Rhubarb Pie

 

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Rhubarb Shortcakes

Rhubarb Shortcakes by The Wood and Spoon blog. These are scone like biscuits topped with a roasted rhubarb and vanilla bean and whipped mascarpone cream. The cakes are tender and layered and flaky, while the fruit is sweet and tangy. This is a great way to use up rhubarb and is a great summer dessert for a party. Read more about the recipe and how to on thewoodandspoon.com

These rhubarb shortcakes are sweet, tangy, and entirely delicious! A tender scone is topped with roasted vanilla bean rhubarb and a mascarpone whipped cream. Perfect for summer desserts!

  • Author: Kate Wood
Scale

Ingredients

For the shortcakes:

  • 21/2 cups (325 gm) all-purpose flour
  • ¼ cup (50 gm) sugar, plus more for sprinkling
  • 11/2 tablespoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 gm) unsalted butter, cold
  • 1 cup (240 gm) heavy whipping cream, plus more for brushing

For the roasted rhubarb:

  • 11/2 pounds rhubarb, ends trimmed and stalks cut into equal-sized 2-3” chunks
  • 11/2 cups (300 gm) light brown sugar
  • 1 tablespoon vanilla bean paste or extract

For the mascarpone cream:

  • 8 ounces mascarpone cheese, room temperature but still cool
  • ¼ cup (30 gm) powdered sugar
  • 1 cup (240 gm) heavy whipping cream

Instructions

To prepare the shortcakes:

  1. Preheat the oven to 425 degrees and line a baking sheet with a piece of parchment.
  2. Combine the flour, sugar, baking powder, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut in the butter until it takes on a sandy consistency with pea-sized clumps throughout. Add the heavy cream and fold until a dough comes together.
  3. Pat the dough out into a 1” thick rectangle and then fold in thirds like you’d fold a letter to put into an envelope. Pat the dough out to 1” thickness again and use a knife to cut the dough into 8 equal sized pieces. If desired, you can use a 2-1/2” round biscuit cutter, but this is unnecessary. Place the shortcakes on a baking sheet snuggled up to one another, and use a pastry brush to apply a thin layer of heavy cream on their tops. Sprinkle with sugar, decrease the oven’s heat to 400 degrees and bake the shortcakes until golden brown, about 25 minutes. Allow to cool prior to serving.

To prepare the roasted rhubarb:

  1. Preheat the oven to 375 (or lower oven temp after baking shortcakes).
  2. Toss the rhubarb pieces, brown sugar, and vanilla bean paste together in a 9”x13” baking dish. Roast the rhubarb, tossing occasionally, for about 20 minutes or until the rhubarb is tender and the sugar has all dissolved. Allow to cool slightly prior to serving.

To prepare the mascarpone cream:

  1. In a large bowl or the bowl of a stand mixer, beat the mascarpone and powdered sugar until smooth, about 1 minute. Drizzle in a bit of the cream and beat briefly to combine. Repeat this process a few times until the cheese has been thinned out to a loose, smooth consistency. Add the remaining cream and beat on medium-high speed until the cream has fluffed up to a whipped cream consistency and medium-stiff peaks have formed.

To serve the shortcakes:

  1. Split each warm shortcake in half and top each bottom half with a few stalks of roasted rhubarb. Top the rhubarb with a generous dollop of cream and replace the top to the shortcake. Serve immediately!

Notes

This recipe makes large servings. Feel free to make smaller scones. If so, the recipe will serve 10-12

Berry Rhubarb Tart

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Fri-yay, Fri-yay, Fri-yay! With Cinco de Mayo, the Kentucky Derby, and a number of other awesome events, this weekend has loads to be excited about. I’ve got your weekend round-up and a serious berry rhubarb tart to share with you kids this morning! Let’s get started!

Essential Margaritas

Did you see the rosé margarita I shared earlier this week? Food & Wine shared their 19 essential margarita recipes, and you better believe they look amazing. For more boozy ideas, check out my other cocktail recipes here!

Mother’s Day Gift Guides

Don’t forget to be a mother lover this year. Food52 shared a brilliant gift guide for the mamas in your world. Check it out here!

Madewell x Crewcuts

If you’re buying treats for the moms, you might as well get something for kiddos too! Madewell just released a clothing collab with J.Crew and it is beyond adorable. The little girl items have strawberries all over them, and you better believe Aimee girl is getting some ASAP.

Bon Appetit Travel Guide

I’m still flying high from my killer trip to Chicago last weekend. Bon Appetit shared this very smart travel guide in their most recent issue, and I agree with every bit of it. Give it a looksie here!

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Berry Rhubarb Tart

In Alabama, rhubarb has been a hot commodity. While those beautiful stalks are coming into season I wanted you all to have a sure-thing treat to prepare for your people in the coming days. This berry rhubarb tart, equal parts elegant and simple, is nothing short of delightful, the perfect dessert to round out your weekends. 

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood
Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood
Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

To make it, we start with a simple crust. Almond flour and all-purpose flour and stirred with a bit of sugar before a generous amount of butter is cut in. You can use the back of two forks or a pastry cutter to make sure that the butter is incorporated evenly into pea-sized chunks. Press 2/3 of the mixture into a large rectangular tart pan and set aside while you prepare the filling.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Strawberries and rhubarb are tossed with sugar, vanilla, and lemon zest. Cornstarch is added to thicken the mixture before is added to the prepared tart pan. Sprinkle the remaining crust crumbles on top of the fresh fruit and garnish with sliced almonds. Bake in the preheated oven until it is golden brown and the fruit beneath is barely bubbling.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

This berry rhubarb tart keeps for several days but is very best the day it is made. I’ve been known to nibble on pieces at breakfast and dessert, so long as a cup of coffee is available to enjoy it with. While the tart may appear to be difficult to prepare, I can promise it is shockingly simple. Truly,this berry rhubarb tart makes the wait for rhubarb worth it.

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate WoodBerry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

Have a great weekend and enjoy some dessert this week! This berry rhubarb tart is not one to miss! 

If you like this berry rhubarb tart you should check out:

Strawberry Rhubarb Pie

Raspberry Rhubarb Crumb Cake

Strawberry Pretzel Tart

Strawberry Almond Skillet Cake

Raspberry Streusel Cake

 

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Berry Rhubarb Tart

Berry Rhubarb Tart by Wood and Spoon blog. This is an almond shortbread crust tart filled with fresh strawberries and rhubarb. The remaining crust is crumbled on top of this elegant simple tart along with sliced almonds. This is a pretty dessert to make in the summer and spring and is perfect for ladies' tea or Mother's Day! Find the recipe for this pastry at thewoodandspoon.com by Kate Wood

This berry rhubarb tart is a simple dessert, both sweet and tart, filled with fresh strawberries and rhubarb. The crust is an almond and butter crumble and the whole thing is garnished with sliced almonds. 

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
Scale

Ingredients

For the dough:

  • 11/4 cup (160 gm) all-purpose flour
  • ¾ cup (70 gm) almond flour
  • ½ cup (100 gm) sugar
  • 1 teaspoon salt
  • 11 tablespoons (155 gm) cold unsalted butter, cubed
  • 11/2 tablespoons milk or water

For the filling:

  • 8 ounces hulled and quartered strawberries (about 1-1/2 cups)
  • 8 ounces rhubarb, trimmed and cut into 1” pieces
  • ¼ cup (50 gm) sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 tablespoons sliced almonds
  • Whipped cream, for serving if desired

Instructions

  1. Preheat the oven to 350 degrees. Combine the flour, almond flour, sugar, and salt in a large bowl. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until there are small pea-sized clumps throughout and the mixture is sandy in appearance. Add the milk or water and stir together just until a dough comes together. Pat about 2/3 of the mixture into the bottom and sides of a 4-1/4” x 13-3/4” tart pan with a removable bottom (you can also use a large 9” round tart pan). Place the pan and the remaining crumbs in the fridge while you prepare the filling.
  2. For the filling, combine the quartered strawberries and chopped rhubarb in a bowl with the sugar, cornstarch, vanilla, and lemon zest. Stir together until combined and spread into the bottom of the tart pan. Sprinkle the remaining crumbs over the fruit filling and then top with the almonds. Bake in the preheated oven for about 45 minutes or until the crust and crumbles are golden brown and the fruit filling is bubbling. Allow to cool slightly and serve with whipped cream.

Recipe adapted from King Arthur Flour

Raspberry Rhubarb Crumb Cake

Raspberry Rhubarb Crumb Cake recipe by The Wood and Spoon Blog. A thick and fluffy sour cream cake filled with gooey raspberry and sweetened rhubarb. The whole cake is topped with a brown butter and sugar streusel crumb. This is a simple and easy summer cake that bakes quicky and can be easily adapted for a number of other summer berries, stone fruit, or other fruits. Find the recipe for this dessert like breakfast / snack cake at thewoodandspoon.com / woodandspoon.com .

Bonjour, friends! I am writing to you today from sunny St. Barth’s- the French-speaking Caribbean island full of chic travelers, posh locals, and divine cuisine. I’m definitely a little fish in a big pond here, but honestly, I couldn’t feel fancier if I tried. Brett and I traveled to the island with some dear friends and have spent the better part of the past few days sun bathing, day drinking, and taking in all of the European vibes the island has to offer. It’s been incredible getting to unplug and I can’t wait to share more about out trip with y’all later. All of the world travel seemed to be an appropriate time to share this raspberry rhubarb crumb cake and to tell you about another recent international experience I had.

Raspberry Rhubarb Crumb Cake recipe by The Wood and Spoon Blog. A thick and fluffy sour cream cake filled with gooey raspberry and sweetened rhubarb. The whole cake is topped with a brown butter and sugar streusel crumb. This is a simple and easy summer cake that bakes quicky and can be easily adapted for a number of other summer berries, stone fruit, or other fruits. Find the recipe for this dessert like breakfast / snack cake at thewoodandspoon.com / woodandspoon.com .

Raspberry Rhubarb Crumb Cake recipe by The Wood and Spoon Blog. A thick and fluffy sour cream cake filled with gooey raspberry and sweetened rhubarb. The whole cake is topped with a brown butter and sugar streusel crumb. This is a simple and easy summer cake that bakes quicky and can be easily adapted for a number of other summer berries, stone fruit, or other fruits. Find the recipe for this dessert like breakfast / snack cake at thewoodandspoon.com / woodandspoon.com .Several weeks ago, my friend Erin of Cloudy Kitchen flew from Brooklyn, NY to our small, Southern town for a few days of baking, blog talk, and fun. Erin is a New Zealand born food blogger that I met via the blogosphere, and we have had the most fun getting to know each other. She’s been a sounding board for recipe concepts, a help with troubleshooting computer woes, and constant source of encouragement throughout my first year of blogging. Her trip to Selma was our very first in-person meet, but I doubt it will be the last.

Raspberry Rhubarb Crumb Cake recipe by The Wood and Spoon Blog. A thick and fluffy sour cream cake filled with gooey raspberry and sweetened rhubarb. The whole cake is topped with a brown butter and sugar streusel crumb. This is a simple and easy summer cake that bakes quicky and can be easily adapted for a number of other summer berries, stone fruit, or other fruits. Find the recipe for this dessert like breakfast / snack cake at thewoodandspoon.com / woodandspoon.com .

While Erin and I were together, we baked a number of things including a delightful crumb cake. Rhubarb had just made its first appearance in the produce section, so we swiped a bit for our weekend together and baked several test batches of a peach rhubarb cake based on Deb’s famous recipe. It was fab.

This raspberry rhubarb crumb cake is one of the versions we came up with together. A dense but moist sour cream cake layered with a gooey, sweet raspberry rhubarb filling, and topped with the most glorious salted brown butter crumb topping. It’s glamorous enough for dessert, yet simple enough to enjoy alongside your morning coffee and tea. Could this raspberry rhubarb crumb cake be the most well-rounded treat of all time? I think, maybe so.

Raspberry Rhubarb Crumb Cake recipe by The Wood and Spoon Blog. A thick and fluffy sour cream cake filled with gooey raspberry and sweetened rhubarb. The whole cake is topped with a brown butter and sugar streusel crumb. This is a simple and easy summer cake that bakes quicky and can be easily adapted for a number of other summer berries, stone fruit, or other fruits. Find the recipe for this dessert like breakfast / snack cake at thewoodandspoon.com / woodandspoon.com .

To prepare the cake, we start by browning butter. (Update: If you need a tutorial on browning butter, check that out here!) A whole stick (and then some!) sizzles and foams away in a pan before turning golden, fragrant, and nutty. We combine that with some brown sugar, plenty of salt, and a few other ingredients to make a super-sized portion of crumble to top our cake. The cake whips up quickly with a few humble ingredients- butter, sugar, and sour cream to name a few- and the batter finishes ultra thick and tangy. Finally, we mix up the fruit filling which is nothing more than some diced rhubarb, fresh raspberries, and just enough sugar to offset the tart bite of the fruit. We spread the cake batter into the bottom of a 9″ pan, slather it with the fruit filling, and sprinkle on those brown butter crumbles. After a leisurely bake in the oven, the cake is golden, gooey, and nothing short of delightful. 

Raspberry Rhubarb Crumb Cake recipe by The Wood and Spoon Blog. A thick and fluffy sour cream cake filled with gooey raspberry and sweetened rhubarb. The whole cake is topped with a brown butter and sugar streusel crumb. This is a simple and easy summer cake that bakes quicky and can be easily adapted for a number of other summer berries, stone fruit, or other fruits. Find the recipe for this dessert like breakfast / snack cake at thewoodandspoon.com / woodandspoon.com .

Raspberry Rhubarb Crumb Cake recipe by The Wood and Spoon Blog. A thick and fluffy sour cream cake filled with gooey raspberry and sweetened rhubarb. The whole cake is topped with a brown butter and sugar streusel crumb. This is a simple and easy summer cake that bakes quicky and can be easily adapted for a number of other summer berries, stone fruit, or other fruits. Find the recipe for this dessert like breakfast / snack cake at thewoodandspoon.com / woodandspoon.com .

This raspberry rhubarb crumb cake is a new favorite of mine for a number of reasons. The tang of the sour cream mixed with the sweet fruit and salty, brown butter crumbles is a match made in heaven. The variety of textures makes each bite of this cake noteworthy, something special worth discovering. And while the cake is certainly decadent thanks to the rich topping and juicy filling, it remains simple and understated- like a favorite, old sweater that is perfectly broken in and fits just right. 

Raspberry Rhubarb Crumb Cake recipe by The Wood and Spoon Blog. A thick and fluffy sour cream cake filled with gooey raspberry and sweetened rhubarb. The whole cake is topped with a brown butter and sugar streusel crumb. This is a simple and easy summer cake that bakes quicky and can be easily adapted for a number of other summer berries, stone fruit, or other fruits. Find the recipe for this dessert like breakfast / snack cake at thewoodandspoon.com / woodandspoon.com .

If you’ve been noticing the rhubarb in the produce section of your grocery store, this raspberry rhubarb crumb cake is the perfect way to use it up. Give it a try and share it with a new friend. You can also check out Erin’s site for a different variation of this cake. It’s a rhubarb peach crumb cake with that same glorious brown butter topping and dense cake. GLORIOUS! In the meantime, I’m going to keep soaking up this sunshine and Caribbean breeze, and we can meet up here again next week, cool? Happy Wednesday to you and cheers!

If you like this raspberry rhubarb crumb cake, you may love:

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice braid pie top. thewoodandspoon.com

Raspberry Streusel Cake

Raspberry Streusel Cake Recipe by The Wood and Spoon Blog. Three layers of brown sugar vanilla cake filled with a quick and simple raspberry compote and sprinkles of cinnamon sugar streusel crumble. The naked cake is coated in a tangy cream cheese frosting. This layer cake can be prepared in parts days in advance and stays moist over time. Find this party cake recipe (perfect for holidays and Mother's Day !) on www.thewoodandspoon.com / woodandspoon.com

Berry Almond Streusel Pie

Berry Almond Streusel Pie

Hummingbird Muffins

Hummingbird Muffins Recipe by thewoodandspoon.com . Crumb / streusel topped muffins based on the classic Southern hummingbird cake recipe, these muffins are filled with brown butter, banana, pineapple, brown sugar, and nuts. Topped with a simple glaze/ drizzle. This recipe would be perfect for an Easter breakfast or brunch and are a great treat to share with friends. Simple, easy recipe based on Bake From Scratch Coffee Cake. By The Wood and Spoon Blog.

Carrot Bundt Cake with Brown Butter Glaze

Carrot Bundt Cake with Brown Butter Glaze by The Wood and Spoon Blog. This moist cinnamon and carrot flavored cake is topped with a browned butter frosting and toasted chopped pecans. This recipe is one bowl, easy, and can be modified to make a layer cake as well. Perfect for parties and upcoming Easter brunch, breakfast, or dessert. thewoodandspoon.com

Apple Crumb Cake

Apple Crumb Cake

 

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Raspberry Rhubarb Crumb Cake

This raspberry rhubarb crumb cake is a dense sour cream cake filled with a gooey, raspberry rhubarb fruit filling and topped with a salted brown butter crumble.

  • Author: Kate Wood and Erin Clarkson
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
Scale

Ingredients

For the crumble

  • 11 tablespoons (155 gm) unsalted butter, diced
  • 1 cup (210 gm) brown sugar
  • 3/4 teaspoon salt
  • 11/2 teaspoons vanilla bean paste (vanilla extract can be substituted)
  • 12/3 cup (200 gm) all-purpose flour

For the cake

  • 2 cups (240 gm) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup (55 gm) unsalted butter, at room temperature
  • ¾ cup (150 gm) sugar
  • 1 large egg, at room temperature
  • 2 tablespoons milk (any variety), at room temperature
  • 2/3 cup (160 gm) full-fat sour cream, at room temperature
  • 1 teaspoon vanilla bean paste (vanilla extract can be substituted)
  • 2 cups of ½” diced rhubarb (washed and trimmed of tops and ends, about 240 gm/ 8-1/2 ounces before trimming)
  • 2 cups (150 gm) raspberries
  • 2 tablespoons of brown sugar

Instructions

To prepare the crumble

  1. Add the diced butter to a small saucepan or skillet set over medium heat. Stir with a whisk or swirl the pan occasionally to ensure the butter is melting evenly. Once melted, the butter will sizzle, foam, and eventually start forming little golden bits on the bottom of the pan. Continue cooking and stirring regularly until the butter has taken on an amber color and nutty aroma. Take care not to burn the butter. Remove the pan from heat and pour the brown butter into a medium sized mixing bowl.
  2. To the mixing bowl, add the brown sugar, salt, and vanilla bean paste, and stir to combine. Add the flour and fold until large crumble clumps form and the flour is well incorporated. Set aside in the fridge while you prepare the cake.

To prepare the cake

  1. Preheat the oven to 375 degrees. Spray a 9” square or round baking pan with cooking spray and line the bottom with a square of parchment paper for easy removal, if desired.
  2. Combine the flour, baking powder, and salt in a small bowl and set aside.
  3. In the bowl of a stand mixer or a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy, about two minutes. Add the egg, vanilla bean paste, and milk and beat on low until well combined. Scrape the bowl, if needed, to ensure that everything is evenly incorporated. Add about 1/3 of the dry ingredients and beat on low speed to combine. Add ½ of the sour cream and beat to combine. Repeat this process once more and then add the remaining dry ingredients, stirring on low to combine. Scrape the sides of the bowl and fold in any unincorporated bits. Your batter will be quite thick.
  4. Spread the batter evenly in the bottom of your lined pan. In a separate bowl, toss the rhubarb and raspberries together with the brown sugar and spread this mixture on top of the cake batter. Gently press the fruit into the batter a bit. Crumble the brown butter streusel evenly on top of the fruit and place the pan in the preheated oven. Bake for about 50 minutes, or until a cake tester inserted comes out clean (See notes). Allow to cool slightly before eating. Cake will keep best at room temperature, covered tightly in plastic wrap.

Notes

  • If you bake your cake in a smaller, 8″ pan, baking time will differ. Check with a toothpick for doneness.
  • The fruit can coat your cake tester, causing it to appear less than done. If you notice cake batter coating your cake tester, allow the cake to remain in the oven a bit longer, however, be sure you are not mistaking fruit juices for uncooked cake.

Recipe Adapted From: Smitten Kitchen

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice pie top. thewoodandspoon.com

Spring- the onset of blooming trees, baseball games, and berry-filled desserts like this strawberry rhubarb pie. While the rest of the world debates whether or not to wait until Memorial day to break out their shorts and white denim, I’ll be licking my sticky fingers free of this gooey, fruity pie and soaking up every last minute of sunshine and 70 degrees these days have to offer.

This past weekend was filled with quintessential spring moments (I’m looking at you, backyard picnics!), and this stir crazy mama couldn’t be happier about it. Being cooped up indoors through the winter months is tough on morale when there’s no escaping the chaos that comes with two children under two. There’s no quick stops for sno-cones, no trips to the pool, no long walks in the stroller to survive the witching hour. Thankfully, spring shows up all sunshiny and pastel-colored to revive us from our winter comas of cold and gray. All the signs of new life are enough to make anyone hopeful for the coming months.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice pie top. thewoodandspoon.com

We’ve got some really fun plans lined up these next few weeks including some friend reunions, a bucket list trip (more on that later!!!), little George’s first birthday (ALREADY!?! HOW!?!), and Brett and I’s fourth anniversary. I’ve been gearing up for these days for months now and I can’t wait to share the details with all of you. To start this new season off on the right foot, I think we should dive in head first with this strawberry rhubarb pie.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice pie top. thewoodandspoon.com

I can already hear some of you. “Rhubarb? What even is that? I can’t cook with rhubarb!” Yes, I hear you. I’ve been there. I know. But if you love the fruity sweetness of summer berries, then you will adore the way that these tart little rosy stalks of rhubarb round out the flavors of your favorite pies, galettes, and tarts. If you’re new to rhubarb, let’s take a look at the basics first: 

  • It’s a vegetable. Ha! Can you believe it? Because it is prepared more frequently in sweet dishes, most people think it is a fruit, but alas, it’s not!
  • This stalky fruit (er, vegetable) looks like a cross between celery and swiss chard. With rose colored stalks and bright green ends, rhubarb is a beauty to behold. Don’t eat the leaves though! The toxins in the tops of the stalks can actually have poisonous effects.
  • You probably don’t want to eat rhubarb raw. It’s incredibly tart, and best eaten after the fruity floral flavors have been cooked into existence.
  • To prepare the stalks for use, trim off the leaves and any ruddy ends similar to how you would prepare celery. Wash the stalks well and use a vegetable peeler to remove any blemishes.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice braid pie top. thewoodandspoon.com

OK, now that you know everything there is to know about rhubarb, let’s talk pie of the strawberry rhubarb variety.

This strawberry rhubarb pie is one of my favorites to prepare. The filling is sweet and fragrant with just enough tart kick from the rhubarb to make each bite pop. I always use my favorite pie crust which is buttery and flaky enough to be eaten all on its own. Each bite of this pie is sweet, floral, and tart with buttery, slightly salty morsels of crust, making nearly every aspect of taste present in this pie. This is the pie that your friends will taste and say, “What is that flavor!?!” It’s unique yet familiar and 100% delicious.

You can make the crust for this strawberry rhubarb pie a few days ahead of time and store in the fridge wrapped in plastic wrap. I like keep an extra recipe of double pie crust wrapped in foil in my freezer so that if the mood strikes to have some pie, I’m already set with a crust. Keep your dough chilled prior to its time in the oven to ensure that you get the flakiest, most tender crust ever.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice braided pie top. thewoodandspoon.com

If you find your strawberries are a bit tart or under-ripened, you may need to add an extra 1/4 cup of sugar. However, if your berries are juicy and ripe, I think you’ll find these proportions of sugar to fruit are perfect. In a pinch, you can use frozen berries and rhubarb, just let them thaw prior to using in the pie. If you need additional help on how to work with rhubarb, check out this post here

If you haven’t gotten the spring fever yet, this strawberry rhubarb pie is sure to do the trick. Please give it a try and let me know what you think! I have adored reading stories and seeing photos of baking successes you’ve had from recipes on this site, so please keep ’em coming! 

Y’all have a great week and enjoy this strawberry rhubarb pie! Cheers!

If you like this strawberry rhubarb pie, you may also like:

Berry Almond Streusel Pie

Berry Almond Streusel Pie

Strawberry Pretzel Tart

Strawberry Pretzel Tart

Vegan Coconut Lime Ice Cream Pie

Vegan Coconut Lime Ice Cream Pie

Cranberry Pear Mini Pop-Tarts

cranberry pear mini pop tarts

Strawberry Shortcake

roasted strawberry shortcake with honey whipped cream

 

Print

Strawberry Rhubarb Pie

This strawberry rhubarb pie has a buttery, flaky crust and a perfectly sweet and tart berry filling.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 2 hours
  • Yield: 9 1x
  • Category: Dessert
Scale

Ingredients

  • 1 double pie crust, prepared and chilled in fridge (see notes or link above)
  • 1 pound of rhubarb, green part and ends trimmed, cut into ½” pieces (about 2-1/2 cups trimmed)
  • 11/2 pounds of strawberries, hulled and halved into similar sized pieces (about 5 cups)
  • 1/2 cup (100 gm) packed brown sugar
  • 1/2 (100 gm) cup sugar
  • 1/4 cup (30 gm) cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 400 degrees. I also like to place a layer of heavy duty aluminum foil on the bottom rack of my oven to prevent any bubbling pie filling from dirtying up my oven, but this is optional.
  2. In a large bowl, combine the rhubarb and strawberries. In a small bowl, toss together the brown sugar, the sugar, corn starch, cinnamon, and salt. Add the dry ingredients to the rhubarb and strawberries and toss to combine. Set aside while you roll out your pie dough.
  3. On a floured surface, roll out one half of the chilled pie dough to a 12” round. Lay carefully in the bottom a deep dish pie pan and gently press into the bottom of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
  4. Spoon the rhubarb and strawberry mixture into the pie dish, discarding any exorbitant excess of juices that may have formed. Arrange the top half of pie dough on top of the filling in any manner you please. If you plan to make a lattice or any detailed pie top, work quickly so that your bottom of pie dough doesn’t get soggy with juices from the fruit. If you roll out the pie dough flat on your filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
  5. In a small both, whisk together the egg yolk and water and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Place the pie in the oven and bake for 20 minutes at 400 degrees. Decrease the heat to 350 degrees and bake for an additional hour and fifteen minutes/ hour and thirty minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream or whipped cream!

Notes

  • Search “Pie Crust” in the search bar of my site, or look in the “Pie” folder archives for my favorite recipe for a double pie crust. In a pinch, you can use a store bought refrigerated crust. Pie crust can be prepared ahead of time and stored in the fridge for several days prior to use.
  • If your berries are under-ripe or too tart, consider adding an additional 1/4 cup of sugar.

Nutrition

  • Serving Size: 9
  • Calories: 340
  • Sugar: 26
  • Sodium: 344
  • Fat: 14
  • Saturated Fat: 3
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 51
  • Protein: 4
  • Cholesterol: 20

Recipe Adapted From: Epicurious