This story originally featured on Saveur.
During winter we love
rich, hearty desserts to pad our bellies and keep us warm. But once the weather starts to warm up—and with beach season looming on the horizon—we crave lighter and brighter flavors. Our current obsession? Rhubarb desserts are all the rage. But we love any light, seasonal treat that you can pack in your picnic basket. For something visually stunning, look no further than Pinterest. Our users have spoken by choosing these most-pinned spring dessert recipes. From pineapple tea cookie recipes to sweet cheese ice cream recipes and Meyer lemon shortbreads, here are the sugary treats to indulge in this spring.
Light in sweetness and in texture, this dessert can be dressed up with berries and dried fruits.
These sandwich cookies, adapted from chef Frederico Ribeiro of New York’s Te Company, are an homage to the classic Taiwanese pineapple cake.
Fragrant Meyer lemon zest goes into these shortbread sandwich cookies from pastry chef and author Emily Luchetti.
Boozy, macerated strawberries top vanilla ice cream in this simple sundae.
Labneh, a thick strained yogurt, is the base for this vanilla-spiked tart.
These cupcakes are the perfect spring or summer treat—light, airy, and topped with a tangy lemon-mascarpone frosting and garnished with fresh berries.
Pastry chef Anna Posey blackens rhubarb in a wood-fired oven for the cheesecake’s compote topping.
Ground almonds add body and flavor to this creamy Swedish cheesecake, topped with clouds of whipped cream and ripe strawberries macerated with fresh mint.
Smoky mezcal and bright pomelo zest flavor this airy, eggy chiffon cake.
Portland pastry chef Kristen Murray layers sponge cake with buttercream and white chocolate ganache, then garnishes the torte with honeyed pineapple slices and candied pine nuts.
In this unique style, rhubarb is caramelized until soft before being topped with batter and baked.
Use leftover dough from the butter crust of this creamy lemon custard pastry to make decorative cookies.
The fermented, sweet tang of bananas blends with bitter chocolate for a tropical spin on the classic pudding.
These refreshing frozen treats come from pastry chef Jen Yee in New York City. Toss in your ingredients if you’re feeling wild.
For these portable fruit pies, Georgia-based chef and restaurateur Hugh Acheson uses rice wine vinegar to make the flavors pop.
This raspberry brûlée is a delightful combination of whipped cream and luscious ripe fruits covered with a crunchy sugar topping.
Elegant and easy to prepare, this romantic mousse is flavored with espresso and topped with a dusting of chocolate.
This North African cake is baked with dried coconut and sweetened condensed milk and then soaked in a fragrant lemony syrup with orange blossom and rose waters.
This layered masterpiece is infused with lemon in three ways: zested into the batter, drizzled as a tart syrup over the cakes, and frosted in a thick lemon curd.
Rhubarb takes the spotlight in this bright, rose-colored crisp, sweetened with strawberries and topped with a crunchy poppy seed crumble topping.