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)
Summer Wreath , Spring Wreath , Outdoor Wreath , Wreath , Summer Door Wreath , Sunflower Wreath , Spring Door Wreath
What do you get when you combine a recycled hot air balloon, vintage linen, organic cotton, recycled poly, dead-stock fabric, hemp, and aesthetic genius? You get Turk + Taylor’s Spring/Summer 2011 collection!