Now that rhubarb season is in full swing, I've gone down the rabbit hole of sweet-tart creations—and rhubarb custard bars might be the most delicious find yet. A creamy rhubarb mixture is baked over a ...

Rhubarb lovers have written in search of old recipes for the ruby-colored “pie plant.” Here’s a recipe worth reviving. It’s from the long-defunct Bill Zuber’s Restaurant and Dugout Lounge that was ...

Edited version of Ask-it Basket columns first published Sept. 14 and 21, 2004. We did not test these reader-submitted recipes. Dear Readers: Rhubarb Custard Pie seems to be a favorite in many families ...

This old-fashioned pudding cake begins in a skillet with rhubarb compote, then a layer of cream and eggs lightened with fluffy whites goes into the pan. When it bakes, the batter creates its own sauce ...

Is it me, or have rhubarb desserts gotten pinker and more vivid in the last few years? A decade or so ago, they weren’t always the most attractive confections, at least not the ones I baked. The ...

Gently stew the rhubarb with 60g of the sugar and 2 tbsp water in a covered pan until really tender, about 10 minutes, stirring occasionally. Purée in a blender or food processor. Leave to cool. Beat ...

The first time I made curd was on New Year’s Eve a few years ago when I had decided to host a festive dinner for friends. That month’s Martha Stewart Living had featured a gorgeous recipe for a ...

Midwesterners love their rhubarb pie straight up (strawberries are better left for shortcake), and if you try this recipe, we think you'll agree. For an 8-inch pie plate, use less rhubarb, about 4 to ...

THE RHUBARB Have ready 400g trimmed rhubarb and 75g golden caster sugar. Preheat the oven to 190C/170C fan/gas 5. Slice the rhubarb into 2cm lengths and layer it in a small baking dish, sprinkling it ...

Rhubarb is plentiful in and around Seattle, and so the astringent fruit (or vegetable, technically) is popular there, and ...