The pink blush of a tangy rhubarb cake is delightful. However, once you slice into it, you may find that the interior doesn't match up to its pretty-in-pink outward form. Rather than being cakey and ...

It's that time of year: Rhubarb's ruby shoots are bursting through the muck of spring, bold, bright and tart. Sure, rhubarb is wonderful in tarts, crisps and crumbles — how can it not be with a ...

The Gazette offers audio versions of articles using Instaread. Some words may be mispronounced. One of the things that I absolutely love about living in Iowa is our access to locally-grown produce ...

I love it when somebody writes to me that they love my recipe and it’s one I tested a bunch of times and sweated over, and then they immediately tell me all the ways they changed the recipe, so it isn ...

Preheat oven to 350 degrees. Line a 9” x 9” baking dish with parchment paper so that bars can be easily removed once baked and cooled. In a mixing bowl, combine flour, oats, baking soda, salt, sugars ...

Rhubarb meets strawberries in a classic American duo, far easier to toss together than fussing with a pie crust. • 2 lb. rhubarb, stalks trimmed, cut into 1-inch pieces, about 3 to 4 c. Preheat the ...

Mix dry ingredients together and add lemon juice & vanilla. Place 1 cup mix in bottom of pie crust then toss the strawberries & rhubarb with the rest of the mix and place in pie crust. Place the ...