14 Best Rhubarb Recipes for Spring Baking

Prepare Pan and Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to create handles for easy removal.

Lightly grease any exposed pan edges with butter or nonstick spray.

Cook the Filling

In a medium saucepan over medium heat, combine the diced strawberries, diced rhubarb, granulated sugar, cornstarch, lemon juice, vanilla extract, and lemon zest. Stir to combine.

Cook for 8 to 10 minutes, stirring frequently, until the rhubarb has softened, the mixture has thickened to a jam-like consistency, and the color deepens to a vibrant pink-red. Remove from heat and set aside to cool slightly while you prepare the crust.

Make Crust Mixture

In a large mixing bowl, whisk together the all-purpose flour, rolled oats, brown sugar, cinnamon, nutmeg, and sea salt until evenly combined. Add the cold cubed butter and vanilla extract.

Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse, clumpy crumbs with some pea-sized butter pieces remaining. Do not overwork — those butter chunks create a tender, crumbly texture.

Press the Base

Transfer approximately two-thirds (about 3 cups) of the oat-crumble mixture into the prepared baking pan. Using your hands or the bottom of a measuring cup, press the mixture firmly and evenly into the bottom of the pan to form a compact, uniform crust layer about 1/2-inch thick.

Make sure the corners are well pressed.

Add Filling Layer

Spoon the slightly cooled strawberry rhubarb filling evenly over the pressed crust, spreading it all the way to the edges with a spatula. Leave a very thin border around the perimeter to prevent the filling from burning against the pan sides.

Add Crumble Topping

Scatter the remaining one-third of the oat-crumble mixture evenly over the filling, squeezing some portions into larger clumps with your fingers for varied texture. If using sliced almonds, sprinkle them over the top now.

The filling does not need to be fully covered — some peeking through is desirable.

Bake the Bars

Place the pan on the center rack of the preheated 350°F oven and bake for 40 to 45 minutes, until the crumble topping is deep golden brown, the edges are set, and the filling is bubbling around the edges. If the top begins browning too quickly after 30 minutes, tent loosely with aluminum foil for the remaining bake time.

Cool and Chill

Remove the pan from the oven and place on a wire cooling rack. Allow the bars to cool at room temperature for 20 minutes, then transfer the entire pan to the refrigerator and chill for at least 1 hour until fully set and firm.

This chilling step is essential — cutting into warm bars will cause them to fall apart.

Slice and Serve

Once fully chilled and set, use the parchment paper overhang to lift the slab out of the pan and onto a cutting board. Using a sharp knife, cut into 16 even bars (4 columns by 4 rows).

Wipe the knife clean between cuts for neat edges. Serve at room temperature or slightly chilled.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Make Tart Dough

In a food processor, pulse together 1 1/4 cups all-purpose flour, 2 tablespoons sugar, and 1/2 teaspoon salt until combined. Add the cold cubed butter and pulse 8–10 times until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Drizzle in 3 tablespoons of ice water and pulse just until the dough begins to come together. Add the fourth tablespoon if needed — the dough should hold when pinched.

Turn out onto a lightly floured surface, form into a flat disc, wrap tightly in plastic wrap, and refrigerate for 1 hour.

Brown the Butter

While the dough chills, make the brown butter for the frangipane. Place 1/2 cup unsalted butter in a small light-colored saucepan over medium heat.

Stir constantly as the butter melts and begins to foam. Continue cooking for 4–6 minutes, swirling the pan frequently, until the milk solids turn deep golden brown and the butter smells nutty and fragrant.

Immediately pour into a heatproof bowl to stop cooking and let cool to room temperature, about 15 minutes.

Prepare Rhubarb Topping

Trim the rhubarb stalks and cut them on a slight diagonal into pieces about 3–4 inches long (or the width of your tart pan). For a decorative top, cut some stalks in half lengthwise.

Toss the rhubarb pieces with 3 tablespoons granulated sugar and 1 tablespoon melted butter. Set aside while you prepare the tart shell.

Roll and Par-Bake Shell

Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into an 11-inch circle about 1/8-inch thick.

Carefully transfer to a 9-inch fluted tart pan with a removable bottom, pressing the dough gently into the flutes and trimming any excess flush with the rim. Prick the bottom all over with a fork.

Line with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the parchment and weights and bake for an additional 5 minutes until the shell is just set and lightly golden.

Remove from oven and let cool for 10 minutes.

Make Brown Butter Frangipane

In a medium mixing bowl, whisk together the cooled brown butter, 1/2 cup granulated sugar, and a pinch of salt until combined. Add the eggs one at a time, whisking well after each addition.

Stir in 1 teaspoon vanilla extract and 1/4 teaspoon almond extract. Fold in 3/4 cup almond flour and 2 tablespoons all-purpose flour with a rubber spatula until smooth.

The frangipane should be thick and creamy.

Fill and Arrange Tart

Pour the brown butter frangipane into the par-baked tart shell, spreading it evenly with a spatula to about 3/4 full. Arrange the prepared rhubarb pieces on top of the frangipane in a tight, decorative pattern — lay them parallel across the tart or in a fan pattern.

Press the rhubarb gently so it sits just into the frangipane without sinking completely.

Bake the Tart

Return the tart to the 375°F (190°C) oven and bake for 30 minutes, until the frangipane is puffed, golden brown around the edges, and set in the center with just a slight jiggle. The rhubarb should be tender and caramelized at the edges.

If the crust begins to brown too quickly after 20 minutes, tent loosely with foil. Remove from the oven and allow to rest on a wire rack for 20 minutes before glazing.

Glaze and Finish

In a small saucepan, warm 2 tablespoons apricot jam with 1 tablespoon water over low heat for 1–2 minutes, stirring until smooth and fluid. Strain through a fine sieve if needed.

Using a pastry brush, gently brush the warm glaze over the rhubarb and exposed frangipane to give the tart a beautiful sheen. Dust lightly with powdered sugar if desired.

Remove the tart from the pan by placing it on a tall can and letting the outer ring drop away. Serve at room temperature.

Make Rhubarb Compote

In a medium saucepan over medium heat, combine 3 cups chopped rhubarb, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice. Stir to coat the rhubarb.

Cook, stirring frequently, for 12–15 minutes until the rhubarb breaks down, the mixture thickens, and it coats the back of a spoon. Remove from heat and stir in 1/2 teaspoon vanilla extract.

Transfer to a bowl and refrigerate for 30 minutes until fully chilled and set.

Prepare Cream Cheese Filling

While the compote chills, beat 8 oz softened cream cheese and 1/4 cup granulated sugar together with a hand mixer on medium speed for 2 minutes until smooth and fluffy. Add 1 egg yolk, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest.

Beat for another 1 minute until fully incorporated and creamy. Set aside at room temperature.

Preheat Oven and Prep Pastry

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

On a lightly floured surface, unfold one sheet of thawed puff pastry and use a rolling pin to gently roll it into a 10×10-inch square. Cut into 9 equal squares using a sharp knife or pizza cutter, each approximately 3×3 inches.

Repeat with the second sheet if making a full batch, or reserve the second sheet for another use.

Shape Danish Squares

Place the puff pastry squares on the prepared baking sheet, spacing them 2 inches apart. Score a 1/2-inch border around the edge of each square by lightly pressing with the knife (do not cut all the way through).

This border will puff up and create a frame. Prick the center of each square several times with a fork to prevent it from rising too much.

Fill the Pastries

Spoon approximately 1 tablespoon of the cream cheese filling into the center of each pastry square, spreading it within the scored border. Then spoon about 1 tablespoon of the chilled rhubarb compote on top of the cream cheese layer.

Do not overfill or the filling may spill over the edges during baking.

Apply Egg Wash

In a small bowl, whisk together 1 large egg and 1 tablespoon whole milk to make the egg wash. Using a pastry brush, lightly brush the exposed border of each pastry square with the egg wash, being careful not to let the wash drip onto the cut edges, which can prevent even puffing.

Bake Until Golden

Bake in the preheated 400°F (200°C) oven for 20–22 minutes, until the pastry borders are deeply golden brown and puffed, and the filling is set. Rotate the baking sheet halfway through baking at the 11-minute mark for even browning.

Remove from the oven and let the danish cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack.

Make and Drizzle Glaze

In a small bowl, whisk together 1 cup sifted powdered sugar, 2–3 tablespoons whole milk, and 1/2 teaspoon vanilla extract until smooth and pourable. Start with 2 tablespoons of milk and add more a teaspoon at a time until you reach a drizzleable consistency.

Once the danish have cooled for at least 10 minutes, drizzle the glaze over each pastry in a zigzag pattern. Serve warm or at room temperature.

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter, making sure to coat the sides well.

Cut a circle of parchment paper to fit the bottom of the pan and press it in. Grease the parchment paper as well.

Set aside.

Macerate the Rhubarb

In a medium bowl, toss the 1 lb of rhubarb pieces with 1/2 cup granulated sugar and let them sit for 5 minutes while you prepare the topping base. The sugar will begin drawing out the rhubarb’s natural juices.

Build the Topping

In a small saucepan over medium heat, combine the 4 tablespoons melted butter and 1/4 cup packed light brown sugar. Stir continuously for about 2 minutes until the sugar dissolves and the mixture is smooth and glossy.

Remove from heat and stir in 1/2 teaspoon ground cardamom. Pour this caramel mixture evenly into the prepared cake pan, tilting to coat the entire bottom.

Arrange the Rhubarb

Drain any excess liquid from the macerated rhubarb. Arrange the rhubarb pieces in a single, snug layer over the caramel in the cake pan.

For a decorative look, line the pieces in neat rows or a fan pattern. Press gently to ensure even coverage.

Set the pan aside.

Mix Dry Ingredients

In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon fine salt, 1 1/2 teaspoons ground cardamom, and 1/4 teaspoon ground ginger until evenly combined. Set aside.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the 1/2 cup softened butter and 3/4 cup granulated sugar together on medium-high speed for 3 to 4 minutes until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Eggs and Vanilla

With the mixer on medium speed, add the 2 eggs one at a time, beating for 30 seconds after each addition until fully incorporated. Add the 1 teaspoon vanilla extract and mix for another 15 seconds.

The batter should look smooth and cohesive.

Combine Wet Ingredients

In a small bowl or measuring cup, whisk together the 1/2 cup whole milk and 1/4 cup sour cream until smooth. This combination adds moisture and a subtle tang that complements the rhubarb.

Fold in Flour Mixture

With the mixer on low speed, add the flour mixture in three additions alternating with the milk-sour cream mixture in two additions, beginning and ending with the flour (flour, milk, flour, milk, flour). Mix each addition just until incorporated — do not overmix.

Finish folding by hand with a rubber spatula to ensure no dry streaks remain.

Fill and Bake

Spoon the cake batter over the arranged rhubarb in the pan. Use a rubber spatula to spread the batter gently and evenly to the edges, being careful not to disturb the rhubarb layer beneath.

Bake in the preheated 350°F (175°C) oven for 42 to 45 minutes, until the top is golden brown and a toothpick inserted into the center of the cake (not the fruit layer) comes out clean.

Rest the Cake

Remove the cake from the oven and place it on a wire cooling rack. Let the cake rest in the pan for exactly 15 minutes — this allows the caramel to slightly firm up so the topping releases cleanly without tearing.

Do not skip this step or let it cool fully in the pan, as the caramel may stick.

Invert and Serve

After the 15-minute rest, run a thin knife or offset spatula around the edges of the cake to loosen it. Place a serving plate or cake stand face-down on top of the pan.

In one confident motion, flip the pan and plate together to invert the cake. Carefully lift the pan away and peel off the parchment paper.

If any rhubarb pieces stick to the pan, simply reposition them on the cake. Serve warm or at room temperature.

Make Pastry Dough

In a food processor, pulse together 1 1/4 cups flour, 2 tablespoons powdered sugar, and 1/4 teaspoon salt until combined. Add the 1/2 cup cold cubed butter and pulse 8–10 times until the mixture resembles coarse crumbs with pea-sized butter pieces.

Drizzle in 2 tablespoons ice water and pulse just until the dough begins to clump together, adding the third tablespoon if needed. Do not overwork the dough.

Turn it out onto a lightly floured surface, press into a flat disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes to rest.

Cook Rhubarb Compote

While the dough rests, combine the sliced rhubarb, 1/3 cup granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon lemon zest in a medium saucepan over medium heat. Cook, stirring occasionally, for 8–10 minutes until the rhubarb has completely softened and broken down into a thick, jammy compote.

Remove from heat and let cool to room temperature. The compote should be deep pink and glossy.

Set aside.

Make Lemon Curd

In a heatproof bowl set over a saucepan of barely simmering water (double boiler), whisk together the 3 eggs, 2 egg yolks, 3/4 cup sugar, 1/2 cup lemon juice, 1 tablespoon lemon zest, and a pinch of salt. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, for 10–12 minutes until the curd thickens enough to coat the back of a spoon and reaches 170°F (77°C).

Remove from heat and whisk in the 6 tablespoons cubed butter one piece at a time until fully melted and smooth. Strain through a fine mesh strainer into a clean bowl, press plastic wrap directly onto the surface, and refrigerate for at least 1 hour until set and chilled.

Roll and Line Tart Pans

Preheat your oven to 375°F (190°C). Remove the rested dough from the refrigerator.

On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Using a round cutter or a small bowl as a guide, cut out 8 circles about 5 inches in diameter.

Gently press each circle into a 3.5-inch tart pan with a removable bottom, pressing the dough into the fluted edges and trimming any excess flush with the top. Prick the bottoms all over with a fork.

Place the lined tart pans on a baking sheet and refrigerate for 10 minutes to firm up.

Blind Bake Shells

Line each tart shell with a small square of parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 10 minutes.

Carefully remove the parchment and weights, then return the shells to the oven and bake for another 8 minutes until the pastry is golden and fully cooked through. Remove from the oven and allow the tart shells to cool completely on the baking sheet, about 20 minutes, before removing from the pans.

Assemble the Tarts

Once the tart shells are completely cool and the lemon curd is fully chilled and set, begin assembling. Spoon about 1 tablespoon of the rhubarb compote into the base of each tart shell and spread it into an even layer.

Next, spoon or pipe a generous layer of lemon curd on top of the compote, filling the tart to just below the rim. Smooth the surface with the back of a spoon or a small offset spatula.

Garnish and Serve

Top each tart with a small spoonful of rhubarb compote in the center for a pop of color. Garnish with fresh mint leaves and edible flowers for a beautiful spring presentation.

Dust lightly with powdered sugar just before serving. Serve immediately or refrigerate for up to 24 hours.

Remove from the refrigerator 10 minutes before serving for the best flavor and texture.

Make Pastry Dough

In a large mixing bowl, whisk together 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon fine sea salt. Add 1/2 cup cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining — these pockets create flaky layers.

Drizzle in 3 tablespoons of ice water and stir with a fork until the dough just begins to come together. Add the 4th tablespoon of ice water only if needed.

The dough should hold together when pressed but not be sticky.

Chill the Dough

Turn the dough out onto a lightly floured surface and gently press it into a flat disc about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for 30 minutes.

This resting period relaxes the gluten and firms the butter, making the dough easier to roll and resulting in a more tender, flaky crust.

Prepare Rhubarb Filling

While the dough chills, combine 1 pound of sliced rhubarb in a medium mixing bowl with 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 1 teaspoon orange zest, and 1/4 teaspoon ground ginger. Toss until all the rhubarb is evenly coated.

Let the mixture sit for 10 minutes so the rhubarb begins to release some of its juices and the cornstarch dissolves into the liquid — this prevents a soggy galette.

Preheat and Prep Pan

Position an oven rack in the lower third of the oven and preheat to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

Having the rack in the lower third helps crisp the bottom crust before the filling has a chance to make it soggy.

Roll Out Dough

Remove the chilled dough from the refrigerator. On a lightly floured surface, roll the dough into a rough circle about 12 inches in diameter and 1/8-inch thick — rustic edges are part of the charm, so don’t worry about perfection.

Carefully transfer the dough circle to the prepared parchment-lined baking sheet by rolling it loosely around the rolling pin and unrolling it onto the pan.

Assemble the Galette

Spoon the rhubarb filling onto the center of the dough, leaving a 2-inch border around the edges. Spread the filling in an even layer, leaving behind any excess liquid pooled in the bowl to avoid a soggy base.

Fold the edges of the dough up and over the outer rim of the filling, pleating every 2 inches as you go and pressing gently to help the pleats hold their shape.

Apply Egg Wash

Brush the folded crust border evenly with the beaten egg using a pastry brush. Sprinkle 1 tablespoon of turbinado sugar generously over the egg-washed crust to create a sparkling, caramelized finish.

Avoid getting egg wash on the filling, as it can burn.

Bake the Galette

Bake on the lower oven rack at 400°F (200°C) for 38–40 minutes, until the crust is deep golden brown and the rhubarb filling is bubbling and jammy in the center. If the edges begin to brown too quickly after 25 minutes, tent them loosely with a small piece of foil.

The galette is done when the bottom crust is visibly golden and crisp when you gently lift the parchment edge.

Rest Before Serving

Remove the galette from the oven and let it rest on the baking sheet for 10 minutes before slicing. This allows the filling to set slightly so it doesn’t run when cut.

If desired, brush the warm rhubarb filling with 2 tablespoons of warmed strawberry or apricot jam for a glossy, professional finish. Slice into 8 wedges and serve warm with vanilla ice cream or whipped cream.

Make Rhubarb Swirl

Combine the rhubarb pieces, 1/2 cup granulated sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, for about 10–12 minutes until the rhubarb has completely broken down and the mixture is jammy and thick.

Stir in 1 teaspoon cornstarch and cook for 1 more minute until slightly thickened. Remove from heat, stir in 1/2 teaspoon vanilla extract, and let cool to room temperature.

If desired, strain off 2–3 tablespoons of the pink syrup and reserve it for the glaze.

Preheat and Prepare Pan

Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan (or a 9×5-inch loaf pan), making sure to coat every crevice to prevent sticking.

Tap out any excess flour and set the pan aside.

Mix Dry Ingredients

In a medium bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon fine salt until evenly combined. Set aside.

Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 1 cup room-temperature unsalted butter and 2 1/2 cups granulated sugar on medium-high speed for 4–5 minutes until the mixture is very pale, light, and fluffy. Scrape down the sides of the bowl as needed.

Add Eggs and Flavorings

With the mixer on medium speed, add the 5 eggs one at a time, beating well for about 30 seconds after each addition before adding the next. Mix in 2 teaspoons vanilla extract and 1 teaspoon lemon zest.

The batter may look slightly curdled at this stage — that is normal.

Alternate Flour and Sour Cream

Reduce mixer speed to low. Add the flour mixture in three additions, alternating with the 1 cup sour cream in two additions (flour, sour cream, flour, sour cream, flour).

Begin and end with the flour mixture. Mix only until just combined after each addition — do not overmix.

Finish folding by hand with a rubber spatula to ensure no streaks of flour remain.

Layer and Swirl Batter

Spoon about half of the pound cake batter into the prepared pan and spread it into an even layer. Drop spoonfuls of the cooled rhubarb compote evenly over the batter, using about two-thirds of the compote.

Carefully spread the remaining batter over the top and smooth it out. Drop the remaining rhubarb compote in spoonfuls on top.

Use a thin knife or skewer and drag it through the batter in a figure-eight or zigzag pattern 3–4 times to create a swirl effect — do not over-swirl or the pattern will disappear.

Bake the Cake

Bake at 325°F (163°C) for 65–70 minutes, until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. If the top begins to brown too quickly after 45 minutes, loosely tent it with aluminum foil.

Do not open the oven door before the 50-minute mark.

Rest and Unmold

Remove the cake from the oven and let it rest in the pan on a wire rack for 20 minutes. This resting period allows the cake to firm up so it releases cleanly.

After 20 minutes, invert the cake onto the wire rack and lift off the pan. Allow the cake to cool completely before glazing, about 1 additional hour at room temperature.

Make and Apply Glaze

In a small bowl, whisk together 1 cup sifted powdered sugar, a pinch of fine salt, and 2–3 tablespoons of the reserved rhubarb syrup (or milk if no syrup was reserved) until smooth and pourable — it should fall off the whisk in a slow, steady ribbon. Drizzle the glaze over the completely cooled cake, letting it cascade naturally down the sides.

Allow the glaze to set for 10 minutes before slicing and serving.

Prep Rhubarb and Pan

Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper. Wash and dry the rhubarb stalks thoroughly, then slice them into 1/4-inch pieces.

Spread the pieces on a paper towel and pat them completely dry — excess moisture will make the scones soggy. Set aside.

Combine Dry Ingredients

In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground ginger, and 1/4 teaspoon cinnamon until evenly combined.

Cut In Butter

Add the 1/2 cup cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.

These butter pockets are essential for flaky layers. Work quickly to keep the butter cold.

Mix Wet Ingredients

In a small bowl, whisk together the 3/4 cup cold heavy cream, 1 large cold egg, and 1 teaspoon vanilla extract until fully combined.

Form the Dough

Pour the wet ingredients over the flour-butter mixture. Add the 2 tablespoons crystallized ginger and the prepared rhubarb pieces.

Using a fork or your hands, gently fold everything together until just combined — do not overmix. The dough will be shaggy and slightly sticky.

A few dry flour streaks are fine; overmixing will toughen the scones.

Shape and Chill

Turn the dough out onto a lightly floured surface and gently press it into a 7-inch circle about 1 inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.

Transfer the wedges to the prepared parchment-lined baking sheet, spacing them about 2 inches apart. Place the entire baking sheet in the refrigerator and chill for 15 minutes.

This relaxes the gluten and re-firms the butter, resulting in taller, flakier scones.

Brush and Bake

Remove the scones from the refrigerator. Brush the tops generously with the remaining 2 tablespoons of heavy cream, then sprinkle each scone with turbinado sugar.

Bake at 400°F (205°C) for 20 to 22 minutes, until the tops are golden brown and the edges look set. A toothpick inserted in the center of a scone should come out clean.

Rotate the pan halfway through baking at the 11-minute mark for even browning.

Cool Scones

Remove the baking sheet from the oven and let the scones cool on the pan for 5 minutes, then transfer them to a wire cooling rack. Allow them to cool for at least 10 minutes before glazing so the glaze does not melt off completely.

Make Ginger Glaze

While the scones cool, whisk together the 1 cup sifted powdered sugar, 2 tablespoons fresh orange juice, and 1/2 teaspoon ground ginger in a small bowl until smooth and pourable. If the glaze is too thick, add orange juice 1 teaspoon at a time.

If too thin, add powdered sugar 1 tablespoon at a time.

Glaze and Serve

Drizzle the ginger-orange glaze generously over the warm scones using a spoon or fork. Allow the glaze to set for about 5 minutes before serving.

Scones are best enjoyed the day they are baked but can be stored in an airtight container at room temperature for up to 2 days.

Make Pie Dough

In a large mixing bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Drizzle in ice water one tablespoon at a time, stirring gently with a fork after each addition, until the dough just comes together when pressed — you will likely need 3 to 4 tablespoons.

Chill the Dough

Turn the dough out onto a lightly floured surface and gently shape it into a flat disc without overworking it. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

This rest allows the gluten to relax and the butter to firm up, resulting in a flakier crust. You can refrigerate it for up to 2 days if making ahead.

Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.

Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly. On a lightly floured surface, roll the dough out into a 12-inch circle, rotating it frequently to prevent sticking.

Carefully transfer the rolled dough to the prepared pie dish, pressing it gently into the bottom and sides. Trim any overhang to about 1 inch and fold the edges under, crimping decoratively with your fingers or a fork.

Place the lined pie dish in the refrigerator while you prepare the filling.

Prepare Rhubarb Filling

Wash and trim the rhubarb stalks, discarding any leaves (which are toxic). Cut the stalks into 1/2-inch pieces until you have 3 cups.

In a medium bowl, toss the rhubarb pieces with 1/4 cup of the granulated sugar and let them sit for 10 minutes to begin releasing their juices. This brief maceration helps balance the tartness and ensures the rhubarb softens evenly during baking.

Mix Custard Base

In a large mixing bowl, whisk together the remaining 3/4 cup granulated sugar, 3 tablespoons all-purpose flour, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon salt. Add the 3 large eggs and whisk vigorously until pale and well combined, about 1 minute.

Pour in the 3/4 cup heavy cream and 1 teaspoon vanilla extract, whisking until the custard is completely smooth and uniform.

Assemble the Pie

Remove the chilled pie shell from the refrigerator. Drain any excess liquid from the macerated rhubarb and spread the rhubarb pieces evenly across the bottom of the unbaked pie shell.

Pour the custard mixture slowly and evenly over the rhubarb, allowing it to settle between the pieces. Dot the top with the 1 tablespoon of butter pieces and sprinkle with 1 tablespoon coarse sugar for a sparkling, slightly crisp top.

Bake the Pie

Place the pie on the center rack of the preheated 375°F (190°C) oven. To prevent the crust edges from over-browning, tent the crimped edges loosely with strips of aluminum foil or use a pie shield.

Bake for 50 to 55 minutes, removing the foil shield during the last 15 minutes to allow the crust to turn golden brown. The pie is done when the custard is set around the edges but has only a slight jiggle in the very center — it will continue to firm up as it cools.

A knife inserted 1 inch from the edge should come out clean.

Rest and Chill

Remove the pie from the oven and place it on a wire cooling rack. Allow it to rest at room temperature for 15 minutes before transferring it to the refrigerator.

Chill the pie for at least 2 hours before slicing — this is essential for the custard to fully set and for clean, beautiful slices. The pie can be refrigerated for up to 3 days.

Serve chilled or at room temperature, optionally with a dollop of whipped cream.

Make Rhubarb Jam

In a small saucepan over medium heat, combine the diced rhubarb, 1/2 cup granulated sugar, and 1 tablespoon lemon juice. Stir to coat.

Cook, stirring frequently, for 15 to 20 minutes until the rhubarb has completely broken down, the mixture has thickened to a jam-like consistency, and it coats the back of a spoon. Remove from heat and stir in 1 teaspoon vanilla extract.

Transfer to a small bowl and let cool to room temperature, then refrigerate for at least 30 minutes until fully chilled and set. You should have about 1/2 cup of jam.

Cream Butter and Sugar

In a large bowl using a stand mixer or hand mixer fitted with the paddle attachment, beat the softened butter and 2/3 cup sifted powdered sugar together on medium speed for 2 to 3 minutes until light, fluffy, and pale. Scrape down the sides of the bowl as needed.

Add 1 teaspoon vanilla extract and 1/4 teaspoon sea salt, and mix on low until just combined.

Mix Cookie Dough

In a separate bowl, whisk together the all-purpose flour and cornstarch. With the mixer on low speed, gradually add the flour mixture to the butter mixture in two additions, mixing just until the dough comes together and no dry streaks remain.

Do not overmix. The dough will be soft but not sticky.

Chill the Dough

Wrap the dough in plastic wrap and refrigerate for 30 minutes. Chilling the dough prevents excessive spreading during baking and makes it easier to roll into balls.

While the dough chills, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Shape the Cookies

Remove the chilled dough from the refrigerator. Scoop the dough using a tablespoon measure and roll into 1-inch balls (about 18g each).

Place the dough balls 1 1/2 inches apart on the prepared baking sheets. Using your thumb, the back of a 1/2 teaspoon measuring spoon, or the rounded end of a wooden spoon, press a deep well into the center of each ball, about halfway down.

If the edges crack, gently pinch them back together.

Fill with Jam

Remove the chilled rhubarb jam from the refrigerator. Spoon approximately 1/2 teaspoon of the jam into each thumbprint well, filling it just to the top without overfilling.

The jam will bubble slightly during baking, so avoid overfilling to prevent it from spilling over.

Bake the Cookies

Bake in the preheated 350°F (175°C) oven for 12 to 14 minutes, until the edges of the cookies are just barely golden and the bottoms are lightly set. The cookies will look slightly underdone in the center — this is correct.

Do not overbake. Rotate the baking sheets halfway through for even browning.

Bake one sheet at a time if your oven bakes unevenly.

Cool and Finish

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely. The jam will firm up as the cookies cool.

Once fully cooled, dust lightly with powdered sugar if desired. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Make Pastry Dough

In a food processor, pulse together 1 1/4 cups (160g) all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt until combined. Add the cold cubed butter and pulse 8–10 times until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.

With the processor running, drizzle in 2 tablespoons ice-cold water and pulse just until the dough begins to clump together — add the third tablespoon only if the dough seems too dry. Do not overwork the dough.

Chill the Dough

Turn the dough out onto a lightly floured surface and press it together into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.

This rest allows the gluten to relax and the butter to firm up, ensuring a flaky, tender crust that won’t shrink during blind baking.

Prepare Rhubarb Topping

While the dough chills, cut the rhubarb stalks into pieces approximately 4–5 inches long, then slice each piece in half lengthwise to create uniform flat strips. In a bowl, toss the rhubarb strips with 3 tablespoons granulated sugar and 1 tablespoon fresh orange juice.

Set aside to macerate for 15 minutes — this draws out some moisture and adds flavor. After macerating, pat the rhubarb gently dry with paper towels to prevent a soggy tart.

Roll and Fit Crust

Preheat your oven to 375°F (190°C). Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to make it pliable.

On a lightly floured surface, roll the dough into a 12-inch (30cm) circle, about 1/8 inch thick, rotating the dough a quarter turn after each roll to prevent sticking. Carefully drape the dough over your rolling pin and transfer it to a 9-inch fluted tart pan with a removable bottom.

Gently press the dough into the fluted edges and trim the excess flush with the rim. Prick the bottom all over with a fork.

Blind Bake Shell

Line the tart shell with a sheet of parchment paper and fill with pie weights or dried beans, pressing them into the edges. Blind bake in the preheated 375°F (190°C) oven for 20 minutes until the edges are set and lightly golden.

Remove the parchment and weights, then return the shell to the oven for an additional 8 minutes until the bottom looks dry and just begins to turn pale golden. Remove from the oven and let cool for 10 minutes while you prepare the frangipane.

Make Frangipane Filling

In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened 1/2 cup (115g) butter and 1/2 cup (100g) sugar on medium speed for 3 minutes until light and fluffy. Add the eggs one at a time, beating for 30 seconds after each addition and scraping down the bowl.

Mix in the almond extract and vanilla extract. With the mixer on low, add the almond flour, 1 tablespoon all-purpose flour, and 1/4 teaspoon salt, mixing just until a smooth, creamy filling forms.

Fill and Arrange Tart

Spread the frangipane filling evenly into the par-baked tart shell using an offset spatula, creating a smooth, level layer about 3/4 inch thick. Arrange the patted-dry rhubarb strips in a decorative pattern on top — either in neat parallel rows or a fan arrangement — pressing them gently into the frangipane so they’re slightly embedded.

Scatter the 2 tablespoons sliced almonds over the top.

Bake the Tart

Bake the assembled tart in the 375°F (190°C) oven for 35–40 minutes, until the frangipane is puffed, set, and deep golden brown, and a toothpick inserted into the center comes out with moist crumbs (not wet batter). The rhubarb should be tender and lightly caramelized at the edges.

If the tart browns too quickly after 25 minutes, loosely tent it with foil for the remaining bake time. Total bake time including the blind bake is approximately 55 minutes.

Glaze and Rest

Remove the tart from the oven and place on a wire rack. In a small saucepan over low heat, warm the 2 tablespoons apricot jam with 1 teaspoon water, stirring until melted and smooth, about 1 minute.

Using a pastry brush, gently brush the warm glaze over the rhubarb and exposed frangipane to add shine and a subtle sweetness. Allow the tart to rest in the pan on the wire rack for at least 15 minutes before unmolding.

Dust lightly with powdered sugar just before serving if desired.

Unmold and Serve

Once rested, carefully unmold the tart by placing the pan on a tall, narrow object (like a can) and letting the outer ring fall away. Slide the tart off the metal base onto a serving board or plate using a wide spatula.

Serve the tart slightly warm or at room temperature. It pairs beautifully with a dollop of crème fraîche, lightly whipped cream, or a small scoop of vanilla ice cream.

Prepare Pan & Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides to act as handles for easy removal.

Lightly grease any exposed pan edges.

Cook Rhubarb Compote

In a medium saucepan over medium heat, combine the 3 cups of chopped rhubarb, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 tablespoon lemon juice. Stir to coat the rhubarb.

Cook, stirring frequently, for 8–10 minutes until the rhubarb has broken down into a thick, jammy compote. Remove from heat, stir in 1/2 teaspoon vanilla extract, and set aside to cool slightly.

Make Crumble Mixture

In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1 cup rolled oats, 3/4 cup packed brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add the 1 cup cold cubed butter and use your fingertips to work it into the dry ingredients, pressing and rubbing until the mixture resembles coarse, clumpy crumbs with pea-sized butter pieces throughout.

Do not overwork — visible butter chunks create a better crumble texture.

Press Base Layer

Reserve 1 1/2 cups of the crumble mixture for the topping. Press the remaining crumble mixture firmly and evenly into the bottom of the prepared pan to form a compact base layer about 1/2-inch thick.

Bake the base at 350°F for 12 minutes until just set and lightly golden at the edges. Remove from the oven and allow to cool for 5 minutes.

Beat Cheesecake Filling

While the base pre-bakes, beat the 16 oz of softened cream cheese and 1/2 cup granulated sugar together using an electric mixer on medium speed for 2–3 minutes until completely smooth and fluffy. Add the 2 eggs one at a time, mixing on low after each addition just until incorporated.

Add 1 teaspoon vanilla extract, 2 tablespoons sour cream, and 1 tablespoon lemon zest. Mix on low until just combined and smooth.

Do not overmix to avoid incorporating excess air.

Layer the Bars

Pour the cheesecake filling evenly over the pre-baked crust, spreading it to the edges with a rubber spatula. Spoon the cooled rhubarb compote in dollops over the cheesecake layer, then gently swirl or spread it across the surface, leaving some patches of cheesecake visible.

Scatter the reserved 1 1/2 cups of crumble topping evenly over the rhubarb and cheesecake layers.

Bake the Bars

Return the pan to the oven and bake at 350°F for 33–35 minutes, until the crumble topping is golden brown and the cheesecake layer is set with only a very slight jiggle in the very center when the pan is gently shaken. The edges should be fully set.

If the topping browns too quickly, loosely tent with foil during the last 10 minutes.

Cool Completely

Remove the pan from the oven and place on a wire cooling rack. Allow the bars to cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours (or overnight) until fully set and cold throughout.

Chilling is essential for clean slicing.

Slice and Serve

Use the parchment paper overhang to lift the entire slab out of the pan onto a cutting board. Use a sharp knife to slice into 16 bars (4 columns by 4 rows), wiping the blade clean between cuts for neat edges.

Serve cold or at cool room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously with olive oil, then line the bottom with a circle of parchment paper and grease the parchment as well.

Set aside.

Prepare Rhubarb Topping

Trim and cut the rhubarb stalks into pieces: slice some stalks lengthwise in half for decorative long strips, and cut the remainder into 1/2-inch diagonal pieces. In a small saucepan over medium heat, combine 3 tablespoons honey, 1 tablespoon granulated sugar, 1 tablespoon olive oil, and 1 teaspoon vanilla extract.

Stir and heat for 2–3 minutes until the honey and sugar dissolve and the mixture is slightly syrupy. Remove from heat and gently toss the rhubarb pieces in this mixture.

Cook for 12 minutes total, allowing the rhubarb to soften slightly but retain its shape. Remove from heat and let cool for 5 minutes.

Whisk Dry Ingredients

In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1/2 teaspoon ground cardamom until evenly combined. Set aside.

Mix Wet Ingredients

In a medium mixing bowl, whisk together the 3 large eggs and 3/4 cup honey vigorously for about 1 minute until the mixture is slightly pale and well combined. Add 2/3 cup extra-virgin olive oil, 1/2 cup milk, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, and 2 tablespoons fresh lemon juice.

Whisk until smooth and fully emulsified.

Combine Batter

Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, fold gently until just combined — do not overmix.

A few small lumps are fine. The batter will be somewhat loose and pourable.

Assemble and Bake

Pour the batter evenly into the prepared 9-inch cake pan. Arrange the honey-glazed rhubarb pieces decoratively on top of the batter — place the long halved strips in a fan or parallel pattern across the center, and scatter smaller pieces in the gaps.

Spoon any remaining honey syrup from the pan over the top of the rhubarb. Place the cake in the preheated 350°F (175°C) oven and bake for 48–52 minutes, until the top is deep golden brown, the edges pull slightly away from the pan, and a toothpick inserted into the center of the cake (avoiding rhubarb) comes out clean or with just a few moist crumbs.

Cool and Glaze

Remove the cake from the oven and place on a wire cooling rack. Let the cake cool in the pan for 20 minutes.

Run an offset spatula around the edges, then carefully invert onto the rack, peel off the parchment, and flip right-side-up so the rhubarb faces up. While the cake is still slightly warm, brush the top with 1 tablespoon of warmed honey using a pastry brush to add a beautiful sheen and extra sweetness.

Finish and Serve

Once the cake has cooled to room temperature, dust lightly with powdered sugar if desired. Slice into 10 wedges and serve with a dollop of whipped cream or crème fraîche on the side.

The cake keeps well at room temperature covered for up to 2 days, or refrigerated for up to 4 days.

Preheat the Oven

Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease generously with non-stick spray.

Set aside.

Make the Streusel

In a small bowl, combine 1/3 cup all-purpose flour, 1/4 cup packed light brown sugar, and 1/4 teaspoon cinnamon. Add 3 tablespoons cold cubed unsalted butter and use a fork or pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.

Place the streusel in the refrigerator while you prepare the muffin batter.

Combine Dry Ingredients

In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until evenly combined. Set aside.

Whisk Wet Ingredients

In a separate large bowl, whisk together the 2 large eggs, 3/4 cup buttermilk, 1/3 cup melted and slightly cooled unsalted butter, and 1 teaspoon vanilla extract until smooth and well combined.

Fold Batter Together

Pour the wet ingredient mixture into the bowl of dry ingredients. Using a rubber spatula, gently fold together until just combined — a few streaks of flour are acceptable.

Do not overmix or the muffins will be tough. Fold in the 1 1/2 cups of diced rhubarb until evenly distributed throughout the batter.

Fill Muffin Cups

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Remove the streusel from the refrigerator and sprinkle an even, generous amount over the top of each muffin.

Bake the Muffins

Bake in the preheated 400°F (200°C) oven for 20 to 22 minutes, until the streusel topping is golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Do not open the oven door before the 20-minute mark.

Rest and Cool

Remove the muffin tin from the oven and let the muffins rest in the pan for 10 minutes. This allows them to set up and makes them easier to remove without breaking.

After 10 minutes, transfer the muffins to a wire cooling rack. Serve warm or at room temperature.