The first time I tasted this Rhubarb Coffee Cake, I was seven years old, sitting at my grandmother's kitchen table. She had ...

To freeze rhubarb, cut the stalks into one to two-inch pieces and place in a single layer on a large baking sheet. Freeze until hardened, about one hour. Transfer rhubarb pieces to a large ziplock bag ...

Rhubarb is a unique ingredient that brings a tart, fresh flavor to desserts. It’s often paired with strawberries or other ...

While the rhubarb is roasting, make the cake batter. Melt the butter ... You can do this by hand, there is no need to mix this batter in a food mixer. Just whisk it for a few minutes until ...

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3. Place the digestive biscuits and gingernut biscuits in a blender and blend until you get a breadcrumb-like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into ...

While the snow hangs stubbornly in the mountains," sunny gardens here and there boast colorful nubs of rhubarb plants eagerly ...

Place the rhubarb and blackcurrants in a pan with ... Spoon the meringue mix onto the cake and bake for a further 10 minutes. Cool in the tin for 5 minutes before serving.

Baked in a cast-iron skillet, this tender upside-down vanilla cake from Food & Wine recipe developer Anna Theoktisto features stalks of juicy, lightly caramelized rhubarb. The cake gets its light ...