This old-fashioned pudding cake begins in a skillet with rhubarb compote, then a layer of cream and eggs lightened with fluffy whites goes into the pan. When it bakes, the batter creates its own sauce ...

Prepare ahead: Put a small plate in the freezer (you'll use this later to test the setting point). Wipe and trim the rhubarb, then cut into 2–2.5cm chunks. In a pan, layer sugar and rhubarb, starting ...

German chocolate cake looks pretty good for 50 -- the combination of tangy-sweet layers and nutty custard is as irresistible as it was when the recipe was first published in a Texas newspaper back in ...

This gluten-free cake uses polenta and ground nuts instead of flour which makes it very moist, especially with all the yummy fruit and syrup. This raspberry and rhubarb drizzle cake with custard ...

Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ ...

This sponge cake recipe can also be used to make a 9" round cake; cook time is the same. If you like, double the recipe for a two-layer cake. This sponge cake recipe is great with fruits, jams, and ...

On Wednesday 15th April, Coinneach MacLeod joined us to show us his rhubarb and custard twist on the classic Victoria sponge – an easy bake with seasonal produce on the supermarket shelves.