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Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake. It tastes delicious, but be careful. My mom and I both burnt our hands trying to get it out and flip it over.


Rhubarb Upside-Down Cake

To celebrate the homey, garden-to-table nature of this simple cake, serve it warm from the oven.


Rhubarb Pudding

chOcOlate pudding Click here to download Rhubarb Cake Recipes from Taste of Home, including Old-Fashioned Rhubarb Pudding Cake Recipe Click here to download Chocolate & Coconut Tarts Click here to download Pistachio Pudding Salad Click here to download


Cooking with the New York Times

Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over. It’s an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the spring air. (Photo: Andrew Scrivani for The New York Times)


Overnight upside down breakfast muffins