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These Strawberry Muffins are loaded with fresh berries and topped with a shortbread-style crumb that lets the fruit flavor shine. They’re mixed by hand in two bowls — no mixer, no fuss — and are just sweet enough to feel like a treat without crossing into cake territory. I’ve been baking a looong time, and...
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Cheesecake has a reputation for being finicky — prone to cracking, lumpy batter, soggy crusts. As a pastry chef I’d argue it’s actually one of the more forgiving desserts once you understand what you’re really making. In the US, “cheesecake” almost always means a baked cheesecake — rich, creamy and set with eggs. That’s the...
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Rhubarb and custard is a beloved British dessert pairing — fabulously tangy rhubarb is contrasted with something rich and creamy. This Rhubarb Cheesecake is a riff on exactly that combination. About This Recipe Rhubarb is added two ways — a simple compote folded into the batter for a subtle zing in every bite, and a...
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This Rhubarb Bread is made with buttermilk and oil for an ultra tender crumb. The loaf is loaded with chunks of tangy rhubarb and is topped with craggy spiced-sugar crust. About this recipe With a moist crumb and spiced-sugar topping, this Rhubarb Bread is really more cake than bread. Because it’s baked in a loaf...
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