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magazine lemon cloud tart with rhubarb compote
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Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.
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4.4
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In season now, rhubarb isn't just for puckery desserts. Here's how to buy, cook, and store these pink stalks of spring.
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Sweet and creamy meets crunchy and tart.
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(5)
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Think of your favorite granola packed full of nuts and surrounding a layer of sweet-tart rhubarb jam and you’ve got these bars.
4.6
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Don’t call this compote jam, but it would be quite fine on toast.
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This custardy cake requires no mixer and comes together in minutes. Seriously, it’s easy!
4.7
(4.68)
Easy
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It might feel like you’re beating the batter for a long time, but that’s what gives this cake an airy lift. Stay with it!
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When you're shopping for rhubarb, try to find redder, thinner stalks; they're the sweetest and most tender.
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Articles
(135)
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On this episode of Dinner SOS, Chris invites Kendra to recount her harrowing journey to develop a foolproof lemon bar recipe.
Bon Appétit Staff & Contributors
Cooking
Rhubarb comes but once a year.
Al Culliton
techniques
Easier than pie, faster than cake, rhubarb sauce is the best dessert you can make with those sweet-tart stalks. Here's how to go from stalk to sauce in 30 minutes flat.
Rochelle Bilow
Cooking
I have many big plans for the slim pink-and-green stalks.
Carla Lalli Music
Cooking
Here's looking at rhubarb.
Alex Beggs
Cooking
One of the first signs of summer is sunbathing in the nude. The other is strawberry-rhubarb pie.
Alex Beggs
Videos
(133)
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Learn how to make Tartine Manufactory's PB&J Pie.
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Kendra Vaculin spent days in the Bon Appétit Test Kitchen making tray after tray of lemon bars to develop her perfect recipe. Watch as she experiments with every variable to arrive at the ultimate lemon bar—from the ideal crust to the perfect consistency—before publishing it for Bon Appétit.
Get the entire recipe, plus access to over 50,000 more from Bon Appétit and Epicurious: https://bit.ly/3rrsXfe
See Kendra's final recipe: https://bonappetit.com/recipe/foolproof-lemon-bars
Get the entire recipe, plus access to over 50,000 more from Bon Appétit and Epicurious: https://bit.ly/3rrsXfe
See Kendra's final recipe: https://bonappetit.com/recipe/foolproof-lemon-bars
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Join Carla in the Bon Appétit Test Kitchen as she makes a salted caramel-chocolate tart!
Check out the recipe here: https://weightloss-tricks.today/recipe/salted-caramel-chocolate-tart%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS hTaTuO SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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What does this mega-bakery have to offer? The Tartine Manufactory has wine, ice cream, and oh yeah– bread. Pastries. The desserts just keep coming!
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Bon Appétit joins Lucas Sin at Gold Garden Cafe in Hong Kong to try their puff pastry egg tarts. Puff pastry filled with egg custard, these tarts are one of Hong Kong’s favorite sweet treats.
Director: Nic Ko
Director of Photography: Hanley Chu
Editor: Nic Ko
Host: Lucas Sin
Producer: Mag Lam
Line Producer: Joseph Buscemi
Production Manager: Janine Dispensa
Production Coordinator: Fernando Davila
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Research Director: Ryan Harrington
Researcher: Samuel Dic Sum Lai, Ketaki Malaviya
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Colorist: Eduardo Araújo
Director of Content, Production: Ali Inglese
Senior Director, Creative Development: Dan Siegel
Senior Director, Programming: Jon Wise
VP, Head of Video: June Kim
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Food Editor Shilpa Uskokovic loved peanut butter cups so much while growing up that she’s created a grown up take on her childhood favorite. This hazelnut butter cup tart looks exactly like a giant Reese’s peanut butter cup and will rival anything you’d find in the candy aisle.