One or two rhubarb cakes or pies per season are simply not enough. That’s why we always try several rhubarb bakes each year. This delicious Rhubarb Sour Cream Cheesecake is our latest test subject. A creamy cheesecake with fresh, sweet, and sour rhubarb in the cheesecake filling – absolutely delicious and very easy to prepare.
When rhubarb is in season, there are no excuses to not create something delicious with it! As soon as the red and green veggie is available at the farmers market or in supermarkets, the sweet and sour stalks are used as often as possible for baking here. Fortunately, there really is a lot you can do with it. This delicious Rhubarb Crumble Cheesecake is just one of many tasty recipes you can do with the red and green stalks.
Dunno what you think about rhubarb, but in my opinion, it’s the absolute best veggie for baking! There is so much you can do with those red-green stalks. This Rhubarb Streusel Cheesecake has a layer of sweet-sour rhubarb on top of the cheesecake which makes this cake sooo extremely delicious! It’s just a shame that the rhubarb season is so short every year. If only someone could change that somehow… ;)
Rhubarb is great for desserts – no matter if you want to combine it with some custard, or use it in a cake or tart – everything is more delicious when rhubarb is involved. At least in my opinion. I love rhubarb! Unfortunately, the rhubarb season is always a bit short. This means you have to do something with rhubarb as soon as it hits the stores or the farmer’s market. If you wait a minute too long it might be all over ;P So get some red stalks and bake this delicious Rhubarb Strawberry Loaf Cake! It’s an easy recipe and the result is really tasty!
I am a big fan of everything rhubarb. I could use this veggie all the time for my bakes. Unfortunately, the season is far too short – it starts in April and ends on June 24 (Saint John’s Eve). Hardly enough time to bake everything you could bake ;P In case you want to bake this Easy Rhubarb Filo Tart, you’ll have to get your ingredients ready soon… the countdown is on!
I’ve been eating less cake and sweet stuff for a few years now. I know it’s hard to imagine when the person saying this is running a baking blog for cakes and sweets, but it’s true! Most of the time I am not getting tempted anymore by the sweets at a bakery, for example, but when it comes to donuts…?! My brain seems to fall back to old habits and demands sugar and fat. These delicious Rhubarb (Curd) Crumble Donuts are no exception here. They were pretty much inhaled right after the photo shoot ;P
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
