Shareable & Sweet CREATIVE TREATS

Guaranteed to satisfy even the pickiest sweet tooth, get ready to make these mouthwatering delights again and again

- MOLLY YEH

Food Network star Molly Yeh has published cookbooks filled with all types of recipes, but her first love was sweets. And in her new book Sweet Farm!, she’s sharing nothing but. “My style of baking is firmly rooted in my upper Midwest surroundings, where the treats are big, sweet, lovable, and the opposite of precious or dainty,” says Yeh. Even so, she’s incorporating creative ingredients and flavors that are certain to wow. Bake up one of these treats today!

RHUBARB ROSE BARS

Makes 16 bars

12 oz. fresh rhubarb, cut into 1” pieces

1 ½ cups sugar

1 vanilla bean

2 tbsp. cornstarch

¼ tsp. kosher salt

2 eggs plus 3 yolks

2 tbsp. lemon juice

Zest of 1 lemon

¼ cup unsalted butter, cubed

¼ cup coconut oil

Pink food coloring

• A delicious variation of lemon bars!

1. Heat oven to 325°F. Place rhubarb in a saucepan; add water to cover, 1 ¼ cup sugar, vanilla bean seeds and pod. Simmer 10 min. Strain. Discard solids.

2. In another pan, mix remaining sugar, next 4 ingredients and 3/4 cup rhubarb juice. Whisk over medium 10 min. Off heat, whisk in lemon zest, butter and coconut oil a bit at a time and food coloring. Pour over crust.