How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Rhubarb Pizza?

You need 15 ingredients. The key ingredients include: 2 teaspoons Yeast, 1 Tablespoon Honey, 1-1/2 teaspoon Vanilla, Divided, 1 cup Warm Water, and more.

Is Rhubarb Pizza suitable as general?

Yes, Rhubarb Pizza falls under the General category and is a great choice for this type of meal.

How do I store leftover Rhubarb Pizza?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Pizza Recipe

Name: Rhubarb Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Yeast; 1 Tablespoon Honey; 1-1/2 teaspoon Vanilla, Divided; 1 cup Warm Water; 2 cups Flour; 1/2 teaspoons Salt; 2 cups Thinly Sliced Rhubarb; 1-1/2 teaspoon Lemon (juice, Divided Use); 1 teaspoon Cinnamon; 1/4 teaspoons Nutmeg; 1/2 cups Brown Sugar; 1 Tablespoon Cornstarch; 1 cup Powdered Sugar; 2 Tablespoons Butter (Room Temperature); 1 Tablespoon Milk Or Water

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Directions:

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1. Mix yeast, honey, 1/2 teaspoon of the vanilla and the warm water in a small bowl and let it sit for a few minutes. Mixture will start to bubble just a bit and then you know it's ready.

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2. Mix flour and salt in a mixing bowl.

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3. Slowly stir in liquid mixture and mix very well.

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4. Knead dough for a good 5 minutes or until you have a good elastic quality to the bread. If you have a stand mixer or a food processor you can do this step using those. It will make it easier and might take less time. It can also be done by hand very easily.

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5. Cover bowl with a wet towel and set aside for at least 30 minutes.

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6. Preheat oven to 400. You want the oven really hot so make sure you do this at least 30 minutes before you want to cook your pizza.

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7. In a medium sized mixing bowl combine rhubarb, 1/2 teaspoon of vanilla, 1 teaspoon of lemon juice, cinnamon, nutmeg, brown sugar and cornstarch.

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8. When dough has doubled in size and oven is hot roll out the dough. I baked mine on a pizza stone but if you don't have one just roll out the dough on a greased pizza pan or baking sheet.

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Note: When you place the dough on the baking sheet, make sure you create a lip or edge for this pizza. You will need this to hold in the filling/topping. Trust me! You do NOT want to learn the hard way, like I did the first time I made this. Brown sugar + liquid + hot oven = smoke. And a mess. BIG MESS. So do yourself a favor and make sure you make a nice edge on your pizza. It doesn't have to be huge...it just needs to be there.

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9. Pour topping on top of pizza crust and spread around as evenly as possible.

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10. Bake at 400F for 15-20 minutes or until golden brown on edges and the sauce is bubbly.

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11. While pizza is baking make the icing.

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12. In a stand mixer bowl or with a hand held mixer blend powdered sugar, the remaining vanilla and lemon juice, the butter and milk/water until you have a smooth, somewhat runny icing. Place in a zip-lock bag and set in the fridge until ready to use. (You can also use a piping bag but I don't have those on hand.)

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13. When pizza is done take out and let cool for about 5 minutes.

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14. Snip off just the very corner of the zip-lock bag and drizzle the frosting over the pizza.

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15. Cut and serve.

Rhubarb Pizza

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