Special occasions aside, we don’t really make desserts. A spur-of-the-moment batch of cookies doesn’t count – and even that can be a rare occasion. I’m talking real deal desserts. But, let me tell you: we make up for that shortage during rhubarb season! Topped only by my great-grandma’s caramel rolls, rhubarb desserts are right up there with pumpkin pie!

Ready or not, you’re in for a few treats today. 4 to be exact. Get your hands on some stalks before they are no more and give your meal plan something to write home about!

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It’s not the prettiest coming out of the oven. In fact, it’s quite monochromatic and looks downright incomplete. But don’t you go snubbing this rhubarb cake on that point alone! It’s a breeze to make and, boasting of a creamy-rhubarb bottom and a light, moist cake top, it’s absolutely delicious. This is my family’s favorite and no one has once commented on the lack of visual appeal.

As your oven preheats to 350 degrees, prepare a white cake mix and pour into greased 9×13 pan. Combine 4c sliced rhubarb, 1c sugar and 1 pint cream prior to gently pouring or plopping on top of cake batter. Bake 30min, give or take.

Yes, your creamy rhubarb was supposed to sink. Refrigerate leftovers.

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I did not take pictures to accompany the following recipe which is rather unfortunate as it’s three layers are as lovely as they are tasty. My hand copied recipe simply says ‘Rhubarb Dessert’ across the top. It has also adopted the name ‘Rhubarb Fluff’ due to the puffy, fluffy meringue topping.

Disclaimer: This is not the dessert to make if you want to be serving it in 2hrs! By the time it’s done baking a baby rhubarb stalk has reached maturity. Ok, a bit dramatic but you get the idea. This is also NOT the dessert if you are afraid of sugar.

I hope you left your oven preheated to 350 degrees because you’re going to need it.

Mix 1c butter, 2c flour and 2tbsp sugar; press down in 9×13 pan and that’s all there is to it! You now have a fantastic crust.

Thoroughly mix: 6 egg yolks (SAVE the whites!), 1c cream, 2c sugar, 4tbsp flour & the star of the show – 6c rhubarb. Pour evenly over crust and bake until set. This is where my advice gets really unsure and involves a lot of sneaking peaks, doing gentle ‘jiggle tests’ and inserting multiple toothpicks once you reach, say, 90ish minutes. Hold the sighs! It’s well worth the wait!

The cake is now set but not complete. Remember the puffy, fluffy meringue?

Add the 6 egg whites, 2c sugar, 1/2tsp cream of tartar and a splash of vanilla to a large bowl. Use hand mixer to whip until stiff peaks form. Spread over dessert and bake until it looks like a giant marshmallow – usually 15min.

Allow to cool. Meringue will collapse a bit. Pinky promise that little fingers are bound to peel at that 0h-so-perfect-and-tempting meringue top at any stage after it’s out of the oven. Refrigerate leftovers.

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Rustic meets elegance. Fruit meets flower. This Lavender Honey and Raspberry-Rhubarb Galette delivers unmatched colors, textures and a delightful nuance of flavor. And I would expect nothing less from my Half Baked Harvest gal!

Handmade galette, beautiful blend of eye-catching color, baking with lavender for the first time…I had so much fun with this recipe! It also provided material for a couple jokesters to serve up some humor as I served up slices.

“Look guys! Mom made potpourri. Super pretty.”

“Oh wow, mom. This smells and tastes like lavender essential oil. I mean…it’s good but…it’s basically lavender oil.”

While this beauty may not have had my family begging for more, I’m positive it is a crowd pleaser – somewhere – apparently you just need a more sophisticated crowd. Anyway, there was no one fighting me for leftovers, so it was a win after all.

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All other recipes, slide back into the cookbook. It’s time for my personal favorite! Original and simple, I wouldn’t be sad at all if I was stuck with making strawberry rhubarb pies only. Minimal ingredients, no fuss and always mouthwatering results this pie is truly hard to beat.

For more heartfelt thoughts and opinions…and more importantly, the actual recipe…see my previous post: Simple Slice of Seasons.

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Baking for yourself, sharing with family and friends or needing ideas for your table at the farmer’s market I hope you’ll put those stalks to good use. ENJOY!! And for those of you heading back for seconds you’re in good company! I’m right there with ya.