Smitten Kitchen (3)
For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked.
Rhubarb mousse, a sweet-tart, creamy dessert can be eaten chilled or frozen in ramekins.
Orange juice, honey, and aromatic spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote.
Simple and refreshing, this rhubarb granita recipe is creamier than most and adds strawberries for color and sweetness.
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
Few desserts are as pretty and as easy to make as a pavlova. For this one, we've combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman's homage to the dessert, "Light Fantastic" (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed.
This sauce, made with the citrus fruit native to Louisiana and harvested in the fall and early winter, pairs well with spiced cakes.
Fudgy and moist, these brownies are a favorite of master baker Nick Malgieri.
Loaded with ripe fruit, this moist cake is a cross between two classic English desserts, sponge cake and summer pudding.
The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria.
England's syllabub is a simple but spirited dessert.
In the Basque Country, a local variety of corn, called tzakinarto, is toasted and milled into a flour, which is used for handmade corn tortillas that are typically eaten with chocolate.
This dessert was named after a seventh-century bishop who became the patron saint of bakers.
The flowerlike swirl that crowns this tart is easy to create if you pipe the meringue through a saint-honoré pastry tip.