Rhubarb. It’s one of the plants that is sure to illicit a reaction when those around you hear you say it.

Molly Hill, the pastry and baking instructor at CTE academy shares a recipe with us that is sure to turn heads at your weekend barbecue. It might even make rhubarb’s biggest hater into a fan.

Rhubarb Bars Recipe:

  • 3 cups rhubarb
  • 1 1/2 cups sugar
  • 1/4 cup water
  • 3 Tbsp. (heaping) corn starch
  • 1t tsp. vanilla

Mix first 4 ingredients and cook until thick. Add vanilla. While mixture is cooking, combine:

  • 1 1/2 cups oatmeal
  • 1 //2 cups flour
  • 1 cup brown sugar
  • 1/2 tsp. soda
  • 1 cup margarine
  • 1/2 cup nuts (optional)

Mix until crumbly. Put 3/4 of this mixture into a 9×13 inch pan. Pour rhubarb sauce on crumbs and sprinkle rest of crumb mixture over the sauce. Bake at 375 degrees for 40 minutes.

Strawberry Rhubarb Scones Recipe:

  • 2 cups all purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick of unsalted butter, chilled and cut into chunks
  • 1 egg, separated
  • 3/4 cup buttermilk (I have also used yogurt!)
  • 3/4 cup diced rhubarb
  • 3/4 cup diced strawberries

Glaze Recipe:

  • 1/2 cup powdered sugar (more if needed)
  • 1 teaspoon vanilla extract
  • 1-2 teaspoons of milk


  1. Preheat oven to 375 F.
  2. Combine flour, sugar, baking powder, baking soda, and salt in large bowl.
  3. Add the butter chunks and use your hands or a pastry blender to work the pieces into the flour. Keep breaking it down until the butter pieces are the size of currants. (Smaller if you want “cakey” scones.) Fold in strawberries and rhubarb.
  4. Whisk the buttermilk and egg yolk together and gradually add it to the flour mixture. (You may not need all of it if you use white flour.)
  5. Transfer the dough to a floured surface and knead it slightly until it comes together in a ball.
  6. Flatten the dough into a 7-inch disk and cut it into wedges. Transfer wedges to a parchment-lined baking sheet and brush with egg white.
  7. Bake for 18-25 minutes or until slightly golden. Cool on a wire rack.
  8. For the glaze
  9. Add the powdered sugar to a small bowl. Add the milk one teaspoon at a time and stir together. Add more milk or powdered sugar until the glaze is your desired consistency. Drizzle over cooled scones.