A seasonal twist on pavlova – crisp on the outside, marshmallow-soft inside, topped with whipped cream, roasted rhubarb, and crunchy pistachios. You can make one large dessert, but mini portions look especially charming. The rhubarb is roasted
It’s finally rhubarb season – long awaited and one of the most beloved ingredients for bakes and desserts. As the days grow warmer, it’s the perfect time to try this classic, nostalgic English dessert with a charming name: rhubarb fool. It’s simply a silky rhubarb purée
An incredibly delicious almond cake topped with a crunchy almond crumble, tart rhubarb, and juicy raspberries. Rhubarb season has just begun – time to make the most of it! Frozen raspberries work perfectly here (no need to defrost). The cake is soft, moist, and
A refreshing rhubarb and strawberry smoothie with the addition of banana for a perfectly creamy texture. It can also be made dairy-free using pomegranate or grape juice instead of milk. Light, nourishing, and wonderfully cooling – especially on hot days. If you’re using only fresh
A delicate baked ricotta and mascarpone pudding, in the style of mini cheesecakes with rhubarb. These individual puddings are baked in ramekins and served with rhubarb gently cooked in orange juice. Light, fragrant and utterly delicious.
An incredibly delicious, refreshing no-bake lemon cheesecake with a biscuit base, topped with rhubarb roasted in honey and vanilla. Truly a showstopper. Its light, delicate texture and gentle citrus flavour remind me of the classic British dessert lemon fool
Mini rhubarb cheesecakes topped with a little strawberry jam and crushed meringue. Simple to make and absolutely delicious!
A delicate and fluffy cake with the addition of rhubarb and raspberries. If fresh raspberries aren’t available, you can use frozen ones – no need to defrost them first. This rhubarb and raspberry cake is perfect with a cup of tea in the afternoon. Sweet with a slightly
Rhubarb muffins – lightly sweet, with a crunchy topping and tart pieces of rhubarb. With the addition of chopped walnuts and cinnamon, the flavour combination is simply fantastic. Not only for rhubarb lovers!
A wonderful, soft cake with a delicate rhubarb aroma. Its texture is slightly similar to yeast cake, yet it’s much easier to make. The cake rises beautifully high, smells amazing and can hold a generous amount of rhubarb. It also works very well with other seasonal
A simple cinnamon cake with polenta and rhubarb, made with finely ground cornmeal (polenta). It’s a versatile cake you can bake all year round – simply swap the fruit depending on the season, and replace the cinnamon with spices like cardamom and finely grated citrus zest.
The famous French dessert clafoutis, this time made with rhubarb. You’ll find a hint of almonds, a distinct orange note and, of course, tart rhubarb. The dessert is simple to prepare – just blend all the ingredients together for the batter; delicious both warm and cold.
A simple and quick rhubarb and cinnamon cake. Light and tender like cupcakes, it’s brushed with butter and sprinkled with cinnamon sugar after baking, giving it the flavour of classic cinnamon buns. The combination of rhubarb and cinnamon is simply perfect!
Have you ever tried rhubarb fritters? They’re such a go-to recipe this spring – especially if you’re a rhubarb fan. Don’t forget to dust them with icing sugar before serving.
It’s an amazing lemon and rhubarb olive oil Bundt cake – although “amazing” hardly does it justice. Delicious. Simple to make – all you have to do is whip the egg whites and gently fold them into the rest of the batter. Oh, and remember to get the rhubarb beforehand ;).
Moist rhubarb crumb cake is perfect for afternoon tea. The tartness of the rhubarb balances the sweetness of the cake, and the crumble topping works perfectly here. This cake is simple to make and uses ingredients we usually have on hand. An absolute keeper!
A delicate and delicious coconut cake with rhubarb and raspberries. Simple to make: the rhubarb and raspberries are baked at the bottom of the tin, and after baking, the cake is turned upside down to serve. The coconut does not dominate the flavour — it’s a lovely, subtle
A light and fluffy Swedish rhubarb sponge cake. No baking powder is needed – it’s extremely simple and foolproof. Butter baked with sugar creates a delicious, slightly crunchy crust on top of the cake. This recipe was sent by Margaret (thank you!).