If you've ever driven past an Amish farm in early spring, you've likely spotted it: those big, bold rhubarb leaves pushing up near the garden fence before almost anything else has dared to grow. Rhubarb can somehow shrug off winter and do its thing, which is grow and unfurl long before anything else has. Because of this - and it's versatility - rhubarb has a special place in Amish cooking. Amish bakers have mastered what many other people haven't: what to do with its sharp, tart flavor.
In Amish kitchens, rhubarb rarely goes to waste. It gets baked into cakes, layered into crunch desserts, stirred into custards, and preserved as jam for the months ahead. The combination of rhubarb's tartness with a generous amount of sugar and butter is a hallmark of plain community baking. simple ingredients, nothing fancy, but deeply satisfying.
We've gathered our favorite Amish rhubarb recipes below, from classic crunch to creamy bars to old-fashioned cake. Whether your rhubarb is coming from your own backyard or a farm stand down the road, these recipes will give it a good home.
Here are Five Favorite Amish Rhubarb Recipes!
Sour Cream Rhubarb Bars: Check out this super recipe!
Homemade Rhubarb Cake: A common confection in Amish kitchens.
Classic Rhubarb Crunch: Enjoy this with a scoop of vanilla ice cream!
Rhubarb Custard Pie: This is one of the oldest recipes on Amish365!
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