Made with fresh, canned, or frozen fruit, these cakes come out soft and tender, not heavy. They’re simple, nicely sweet, and fit just about any occasion. Think fruit cake, but the kind you actually ...

Short on time but still want food that feels like you made it from scratch? Starting with a mix can be the easiest way to get ...

Rhubarb oatmeal delight is a simple yet satisfying breakfast option. Cook oats with chopped rhubarb and water or milk until ...

I love rhubarb and always try to save enough to last through the holiday season. Especially on cold, blustery days, it’s nice to have a little summertime sweetness from rhubarb desserts. One of my ...

From New York Times Cooking: The caramel sauce does double duty in this warm, comforting crisp. First, it lends sweetness to the apple filling, and second, it yields a lot of leftovers to serve ...

Welcome to our new baking newsletter! I’m thrilled to be your host (and the creator of this new boozy apple crunch cake). By Vaughn Vreeland Can you believe this is our first baking newsletter? It’s ...

It’s strawberry rhubarb season at Costco! The Costco bakery just put out a new summertime pastry that is going to make your mouth water. They’re delicious little pastry pockets filled with strawberry ...

When rhubarb shows up, you know sunny days are calling your name. Tart, tangy, and bursting with fresh flavor, this vibrant stalk is the perfect partner for everything from sweet treats to unexpected ...

Rhubarb is an important plant to Minnesota bakers. Not only can it be found in almost every garden, but for those of us living here in the North, it also holds great symbolism: the end of winter, ...

Asparagus tends to get the spotlight in early to late spring because it's one of the first fresh vegetables to make an appearance after the doldrums of winter. Now, another long green stalk is ready ...

‘Tis the season of backyard get-togethers and family gatherings, but in South Dakota, no outdoor communion is complete without a rhubarb pie. So much so that we don’t just stop there, we put rhubarb ...