Rhubarb and Lemon Baked Cheesecake: This show-stopping dessert will impress even the most discerning sweet tooth. The tart rhubarb curd rippled through creamy lemon baked cheesecake looks and tastes absolutely gorgeous.
Make it ahead! The batter for these extra-crisp, yeast-leavened waffles is quickly mixed the night before, so it’s ready to pour into the waffle iron the next morning. The compote can be made up to 2 days in advance.