A simple rhubarb traybake on a shortcrust base. It’s quite low, which means there’s not a lot of cake… and somehow it disappears from the tin before you know it :). Delicious, refreshing and moreish with every bite. I used pink forced rhubarb, but you can absolutely use
Crispy rhubarb squares with a tropical twist, thanks to the addition of pineapple and coconut. Absolutely delicious! This recipe is wonderfully simple – just mix all the ingredients together, no kneading required. The dough has a crumbly texture, similar to an oat crumble.
Porridge with rhubarb is dangerously delicious – comforting, moreish and absolutely perfect for breakfast :). It’s a year-round favourite too – in winter, simply use frozen rhubarb. Lightly creamy, with perfectly balanced proportions – just the way I like it.
A tart with roasted rhubarb and a sour cream filling – it tastes like a light custard-style cheesecake. The secret to a perfect rhubarb tart is roasting the rhubarb with sugar beforehand. This allows it to release its juices, which are then drained off and not added to the tart.
It would be a shame not to make the most of beautifully ripening rhubarb :). This time, inspired by a rustic apple tart, I’ve made a simple rhubarb version. You don’t even need a tin to make it – that’s where its rustic charm comes from. It features perfectly crumbly
A delicate, soft rhubarb cake topped with crumble. A true classic – but with the addition of buttermilk, which gives the sponge its lovely lightness. The rhubarb brings a fresh, slightly tangy spring flavour, while the crumble – with almonds, oats and brown sugar
A classic butter cake with rhubarb, almonds and… custard powder :). It gives the cake its lovely vanilla flavour, aroma and beautiful yellow colour. The rhubarb is prepared in advance by tossing it with sugar and leaving it to sit for a few hours. This draws out excess moisture
What a flavour combination! A delicious coconut cream paired with aromatic rhubarb, served on a base of amaretti biscuits (though coconut biscuits work just as well). This coconut and rhubarb dessert is quick to prepare and served in individual glasses – simple, elegant
A rich butter cake with rhubarb and a bright citrus note from fresh lemon and orange zest, enhanced with cardamom, marzipan and coconut. Full of flavour and wonderfully aromatic, this cake is a true treat. The fresh citrusy edge pairs beautifully with the tangy rhubarb :).
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!