Bake cake until light golden and a tester inserted into the center comes out clean, 65 to 75 minutes. Let cool completely in pan. Using parchment overhang, lift cake out of pan.

Bake the cake for 60 minutes and then check to see how toasted the top layer is getting. I cooked the cake for 65 minutes and it was browner on top than I’d have liked.

This easy strawberry rhubarb cake combines sweet and tart flavors in one dessert! Made with a simple boxed cake mix, it is ...

Rhubarb season is short, so it’s the perfect time to make the most of it with a few fresh bakes. Whether you’ve got a garden ...

In a 9-inch glass pie dish, lay bottom pie crust then set aside. Fold top crust in half and make 4 (1-inch) slits, perpendicular to the seam, evenly across the crust. Unfold and set aside.

Bake the pie bars for 40 to 50 minutes, or until the fruit filling is bubbling around the edges and the top crust is golden brown. Transfer to a rack to cool completely. 9.

Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken. Let cool for 5 hours at room temperature before ...

As for strawberry cake, judicious substitution with low-fat ingredients can pare the average 21 fat grams per serving down to 3 fat grams, without sacrificing the flavor.

14 Ways to Cook With Rhubarb, From Upside-Down Cake to Jam. Don’t let rhubarb season pass you by without exploring its sweet-tart versatility.