Spring Dessert Recipes To Celebrate The Season

RHUBARB CREAM CHEESE BROWNIES

A sweetened cream cheese swirl ties the unexpectedly delicious combination of chocolate and rhubarb together in these soft, chewy brownies. Substitute with thawed frozen rhubarb, if that's what you have on hand!

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MAGIC FROSTED CARROT CAKE

Speckled with chocolate eggs and whimsical dots of Magic Frosting, our best and prettiest carrot cake sweetens up Easter in the most delightful way.

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LEMON THYME STRAWBERRY CRUMBLE

The floral notes of lemon thyme pair beautifully with ripe strawberries. Enjoy this skillet dessert with ice cream or vanilla custard. Leftovers—if there are any—make for a decadent breakfast. 

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GLUTEN-FREE, VEGAN LEMON TART

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LAYERED STRAWBERRY RHUBARB TRIFLE

This fresh-tasting dessert is made with a tart rhubarb sauce that offsets the sweetness of the fresh strawberries and zippy citrus custard. Use a bar zester to create beautiful orange zest curls for the garnish.

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PECAN CREAM & APPLE FLOWER PIE

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TRIPLE-LEMON LAYER CAKE

Special occasions call for special desserts, and this one fills the bill. Moist lemon cake, a bright lemon custard and a simple lemon icing come together to create the ultimate springtime dessert. Look for edible flowers at cake-supply stores. If unavailable, use sugar-coated gumdrops instead.

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ROSE WATER AND PISTACHIO COOKIES

Basic shortbread gets jazzed up with pistachios and cardamom in this recipe. The rose water gives the icing a lovely floral note.

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BERRY CHARLOTTE

This show-stopping classic is less intimidating to make than it appears. Top it with whatever fresh berries are local or in season. For a pretty presentation, tie a ribbon around it.

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RHUBARB GINGER FOOL

This traditional English dessert, made with stewed fruit and whipped cream, tastes decadent but has a lovely light texture. For a quick treat, cook the rhubarb the day before, then simply whip the cream and assemble before serving. If fresh rhubarb isn't available, you can substitute the same amount of thawed frozen rhubarb—just thoroughly pat it dry.

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ANGEL FOOD CAKE WITH LEMON CURD AND MASCARPONE CREAM

This classic cake is a sweet ending to a lovely dinner any time of year. If you like, garnish it with curls of lemon rind. A citrus zester with a channel cutter makes this easy. To serve, cut it with a serrated knife.

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Angel Food Cake With lemon Curd & Mascarpone Cream

A phyllo crust takes the heavenly combination of strawberries and cream to the next level in this pie. Assemble the crust quickly, as the pastry sheets dry out easily.

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HUMMINGBIRD CUPCAKES

"Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing." — Annabelle Waugh, Former food director

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THE ULTIMATE LEMON MERINGUE PIE

This pie is a taste of heaven for lemon lovers. Our take on the indulgent diner classic—with its fluffy meringue topping and tender, ultra-flaky crust—will be your go-to dessert for years to come.

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We’re firm believers that everything tastes better when made with the caramel-y goodness of dulce de leche.

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RHUBARB BREAD PUDDING WITH HONEY CRÈME ANGLAISE

Toasted buttery croissants take this modest bread-based dessert to new heights. Use day-old croissants for the best results; you'll need six to eight in total. Layering the croissants and the rhubarb gives you a bit of everything in each bite. You can also substitute the same amount of thawed frozen rhubarb for the fresh—just thoroughly pat it dry.

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TRIPLE-BERRY CHOCOLATE TART

This gorgeous and decadent tart comes together in a snap. The truffle-like centre is a simple ganache, which allows the berries to shine. To serve, run hot water over a sharp knife before cutting and wipe it clean after every slice.

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THE ULTIMATE BRÛLÉE LEMON TART

You'll need a blowtorch to create the caramelized brûlée top; look for one in kitchen supply stores or certain hardware stores. The flame goes farther than is visible, so use the blowtorch with caution, work slowly and always point the flame away from any flammables or people. Refrigerate the tart for at least four hours to ensure the filling is firm enough to slice neatly.

SHEET PAN DOUBLE CHOCOLATE CAKE

Whatever the shape, we'll always have room for double chocolate cake, especially one that's topped with the fluffiest frosting and colourful sprinkles.

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RHUBARB DREAM CAKE

With its pink rhubarb top, this light and fluffy cake is almost too pretty to eat!  Almost!

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CARROT CAKE WITH MAPLE CREAM CHEESE ICING

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