Diana Robinson
More ideas from Diana
These Sweet Potato Wedges are SO yummy and the Honey Chipotle Dipping Sauce is the PERFECT compliment! They are savory and absolutely incredible!

These Sweet Potato Wedges are SO yummy and the Honey Chipotle Dipping Sauce is the PERFECT compliment! They are savory and absolutely incredible!

These sweet potato fries are incredibly easily made, can be changed to suit your taste and far less fatty than their deep fried counter part. If you never tried to bake your fries in the oven then you should definitely give these crispy sweet potato fries a chance.

These sweet potato fries are incredibly easily made, can be changed to suit your taste and far less fatty than their deep fried counter part. If you never tried to bake your fries in the oven then you should definitely give these crispy sweet potato fries a chance.

Strawberry Rhubarb Coffee Cake ~ Buttery, sugary, buttermilk tender, strawberry rhubarb-y, jammy-oozy coffee cake... so irresistible!

Strawberry Rhubarb Coffee Cake ~ Buttery, sugary, buttermilk tender, strawberry rhubarb-y, jammy-oozy coffee cake... so irresistible!

My husband requested this Rhubarb Cobbler and I was pleasantly surprised! It tasted like a sweet/tart, gooey/rich cherry like cobbler!

My husband requested this Rhubarb Cobbler and I was pleasantly surprised! It tasted like a sweet/tart, gooey/rich cherry like cobbler!

Fresh Rhubarb Pie | "I won $100 for 1st prize in a rhubarb pie baking contest with this recipe."

Fresh Rhubarb Pie | "I won $100 for 1st prize in a rhubarb pie baking contest with this recipe."

Brookies are one of the best bars you'll ever make. They're such a crowd pleaser and always disappear first!

Brookies are one of the best bars you'll ever make. They're such a crowd pleaser and always disappear first!

Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over. It’s an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the spring air. (Photo: Andrew Scrivani for The New York Times)

Take advantage of rhubarb season with this easy dessert. Baked and unmolded, this cake resembles a pale pink mosaic atop velvet-crumbed and vanilla-infused cake. The rhubarb, which you’ll add in raw, is tangy and tender, firm enough to give you something to chew over. It’s an easy half-hour of prep and another hour and change in the oven, ample time for a light supper, anticipation of dessert hanging in the spring air. (Photo: Andrew Scrivani for The New York Times)