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With its bright red stalks, rhubarb is one of the more intriguing spring ingredients you'll find at the farmers market. But too often, it's simply paired with strawberries and turned into a pie; or maybe you'll see it made into a quick compote. With its bright, puckeringly tart flavor, rhubarb is more versatile than you think. Use it in these three baked goods for tempting spring treats that have just the right balance of sweet and sour.
Everyone raves about this easy-to-make quick bread, which has a lovely warmth from the cinnamon and brown sugar, balanced by nuggets of tart rhubarb scattered throughout. Chopped pecans add a great little crunch. It's fantastic for breakfast or as an afternoon snack and makes a nice gift, too.
Tart meets tart in these beautifully easy muffins — the perfect spring treat. The sugary tops are pretty to look at, but they're also necessary to balance out the sour notes from the rhubarb and lemon.
Bright pink bits of rhubarb peek out from these pretty cookies, which are tangy, tart, and lightly sweet all at once. The sour cream adds a smoothness that makes each bite a pleasure. With their soft, light-as-air texture, they practically melt in your mouth.