Is it me, or have rhubarb desserts gotten pinker and more vivid in the last few years? A decade or so ago, they weren’t always the most attractive confections, at least not the ones I baked. The ...

The photo of Jackie Bruchez’s Blackberry Custard Bars made me salivate. Those bars looked as fitting to the name of her new cookbook, “Decadent Fruit Desserts” (Page Street Publishing Co., $21.99), as ...

Sweet, juicy, and buttery, these berry crumb bars are the ultimate dessert upgrade. Easy to make, irresistible to eat, and ...

Simple and classic, lemon bars are one of the South's most-desired desserts. This recipe is surprisingly easy, winning rave ...

Bake layers of pumpkin and custard into a pie or squares. This recipe makes two pies, which conveniently uses up a standard can of pumpkin. Halve the recipe if you have a use for the extra pumpkin. To ...

These tender and delicious pecan pie bars, from pastry chef Sarah Jordan, have an effortless press-in shortbread crust and a simple, custard-like filling packed with pecans. Unlike their pie ...

Line a 11” x 7” serving dish with parchment paper. Set aside. In a food processor or using a rolling pin and a bowl, crush 24 of the custard cream biscuits with the biscuit filling. Add the melted ...