This Rhubarb Olive Oil Shortcake ($7.50) got a little smashed on the cab ride home. But thank goodness most of the dainty meringue peaks remained intact. They're sticky and torched around the surface, clinging to golden slices the dense, rich cake. It's paired with chunky rhubarb jam, a fruity deep red wonder that soaks into every nook and cranny.
Do note, Bouchon Bakery is also offering a riff on this dessert at the sit-down cafe. Instead of a meringue-capped sundae you'll find a Strawberry Rhubarb Sundae ($8.95). The same oil cake comes layered with rhubarb jam, strawberry sorbet, and crème chantilly.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.