Good morning. As spring blossoms outside our windows, it's the perfect time to refresh our bakes with seasonal ingredients and lighter treats. The farmers' markets are bursting with fresh produce, and we're excited to share how you can incorporate these spring treasures into your next baked goods.
In today's newsletter:
Spring Substitutions: How to use seasonal fruits and flowers in your baking
Science Corner: Why rhubarb can bring a new dimension to your baked goods, adding acidity and a deeper complexity
Weekly Crossword
Not sure what to use when you're out of a key ingredient? Our Baking Substitution Guide breaks down the best swaps — including gluten-free options — with tips, ratios, and science to back them up.
From violet-topped cupcakes to lavender shortbread, edible flowers are making a stunning appearance in spring baking this year. These delicate blooms add not just visual appeal but subtle floral notes that complement the lighter desserts we crave as temperatures rise.
Exciting flavor combinations are dominating spring baking in 2025, with unexpected pairings creating buzz in bakeries everywhere. The "swicy" (sweet-spicy) and "swalty" (sweet-salty) trend is especially popular, with innovative bakers combining contrasting tastes for uniquely delicious spring treats.
Bright, citrusy olive oil cakes are everywhere this spring, offering a lighter alternative to butter-based desserts. The combination of fresh lemon and fruity olive oil creates a moisture-rich cake that stays fresh longer.
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This Week's Featured Substitution: Rhubarb for Spring Desserts
Rhubarb is making its brief but glorious appearance in markets! While traditionally paired with strawberries in pies, this versatile spring vegetable has so much more potential. Here are some of the best ways you can use rhubarb as a substitute in your baked goods:
Apple Replacement
Use chopped rhubarb in place of apples in crisps and crumbles. Since rhubarb is more tart and juicy, reduce added sugar by about 25%, and add 1–2 teaspoons of cornstarch per cup of rhubarb to help thicken the filling.
Cranberry Alternative
Sub rhubarb 1:1 for cranberries in quick breads or muffins. It brings a similar sharpness, but you'll want to slightly reduce liquid elsewhere in the recipe to avoid sogginess — about 1 tablespoon less per cup of rhubarb used.
Citrus Enhancer
Swap half the lemon juice in a recipe for rhubarb purée (stew rhubarb with a touch of water, then blend). It adds bright acidity with a more complex, floral tang.
Berry Stand-in
Use rhubarb in place of raspberries or blackberries in cobblers and crumbles. For best results, macerate rhubarb with sugar first and drain the liquid to keep the dessert from turning soupy.
We love the pink color of rhubarb stalks.
Our Favorite Rhubarb Pairings — and How to Use Them:
Ginger & Rhubarb
Stew rhubarb with fresh ginger slices for a spicy-tart filling in cakes or galettes.
Vanilla & Rhubarb
Add a vanilla bean or extract to rhubarb compote for a creamy-bright topping for yogurt or ice cream.
Cardamom & Rhubarb
Mix ground cardamom into rhubarb muffin batter for a fragrant, citrusy twist.
Pistachios & Rhubarb
Fold chopped pistachios into rhubarb coffee cake for nutty crunch and a pop of green.
Honey & Rhubarb
Roast rhubarb and drizzle with honey to mellow its tartness for a beautifully balanced topping or pie filling.
The Science Behind It: Rhubarb's high acidity (similar to lemons) activates baking soda, creating natural leavening in quick breads. Its unique tartness also balances sweet desserts, reducing the need for added acidity from lemon juice or vinegar. When cooked, rhubarb breaks down into a silky texture that adds moisture to baked goods.
Pro Tip: Always remove rhubarb leaves as they contain oxalic acid which is toxic. The beautiful pink stalks are all you need!
Articles From This Week
Is Oat Milk Bad For You?
Discover if oat milk is bad for you and learn essential tips for baking with this popular dairy alternative.
Explore our ingredients - Check out our extensive list of ingredients and substitutions, packed with history and nutritional information.
See You in the Next One!
Have a substitution you want us to cover? Have you seen any amazing recipes that use substitutions recently? Send them all our way, and we might include them in an upcoming newsletter! ✌️
Hi! Malik & Maddy from BakingSubs here. There's nothing worse than getting ready to bake something new, and finding out you're missing a key ingredient. What do you do? Baking isn't like cooking where you can swap things easily, it's a science. In our newsletter, we provide easy to understand baking substitutions for your recipes, so you can avoid mistakes, and finally bake with confidence.
