The first time I made this, I was out of butter and found an old olive oil cake recipe tucked in my recipe box. I added lemon zest, crossed my fingers, and wow — it was light, moist, and had that slightly fancy “bakery feel.” Now it’s my go-to when I want something quick and elegant… especially when...

It was early summer, and I spotted rhubarb at the farmer’s market. Bright red, tart, and totally nostalgic. I hadn’t had it since I was a kid, when my grandma used to make strawberry rhubarb pie every June.

So I grabbed a bundle and paired it with juicy strawberries at home. I skipped the usual whi...