A Blushing Betty is a rhubarb sponge pudding with a moist and delicious cake baked on top of a luscious rhubarb compote. Recipe with step-by-step photos.
There was a time last year when I accidentally ordered 3 kg (6 lb) of rhubarb instead of 3 stalks with my online grocery order. It was one of those errors where, upon realising the magnitude of my mistake, we could only laugh and be thankful that I hadn’t confused the order for, say, broccoli or beetroot.
An easy recipe for Rhubarb Crumble with step-by-step photos. Delicious served warm with a scoop of ice-cream, or even cold the next day at breakfast!
I think a fruit crumble would have to be my favourite dessert of all time. When I am not making a classic Apple Crumble, I am probably making my favourite Rhubarb Crumble, especially when forced rhubarb (the bright pink variety) is in season.
Delicious Rhubarb & Vanilla Friands to make the most of vivid pink forced rhubarb.
One of the most popular recipes here on Eat, Little Bird is for Lemon Drizzle Friands, a little cake which is widely popular in Australia and which has surprisingly intrigued so many readers worldwide.
A stunning Rhubarb Custard Cake with a thick custard layer baked in the centre of the cake. Delight your family and friends with this beautiful rhubarb cake.
My parents used to sell a cake in their bakery, called a Bee-Sting Cake, which was made of two brioche-like sponges, sandwiched together with a thick, bright yellow custard and sprinkled on top with flaked almonds.
Rhubarb compote, or stewed rhubarb, is perfect for serving at breakfast with a dollop of yoghurt, or baked in a crumble for a delicious dessert.
I always look forward to seeing the vivid pink of the forced rhubarb at this time of the year, its season generally lasting from January to March in the northern hemisphere. After this time, the more common rhubarb can be found in abundance with its ruby red stems and green tops.
