Cakes, pastries and pies.

[mox]

Rhubarb Swirl/White Chocolate Cheesecake

Ingredients:

2 1/2 cups thinly sliced fresh or frozen rhubarb
1/3 cup plus 1/2 cup sugar - divided
2 TBSP orange juice
1 1/4 cups graham cracker crumbs
1/4 cup butter - melted
3 pkgs (8 oz each) cream cheese - softened
2 cups sour cream
1 TBSP cornstarch
2 tsp vanilla
1/2 tsp salt
3 eggs - lightly beaten
8 squares (1 oz each) white baking chocolate - melted

Directions:

In a large saucepan, bring rhubarb, 1/3 cup sugar & orange juice to a boil
Reduce heat
Cook & stir until thickened & rhubarb is tender - set aside
In a bowl, combine cracker crumbs & butter.
Press into the bottom of a greased 9 inch springform pan
Place on a baking sheet
Bake at 350 degrees for 7 - 9 mins or until lightly browned
Cool on wire rack
In a large mixing bowl, beat cream cheese, sour cream, cornstarch, vanilla, salt & remaining 1/2 cup sugar until smooth
Add eggs, beat just until combined
Fold in white chocolate
Pour half of the mixture into the crust
Top with half of the rhubarb sauce
Cut through the batter with a knife to gently swirl the rhubarb
Layer with remaining filling & rhubarb sauce & cut through top layer to gently swirl the rhubarb
Place pan on a double thickness of heavyduty foil & (about 16 inches square) & secure foil up around pan
Place in a large baking pan & add 1 inch of hot water to larger pan
Bake at 350 degrees for 60 - 70 mins or until center is almost set
Cool on a wire rack for 10 mins
Carefully run a knife around the edge of the pan to loosen
Cool 1 hour longer
Cover & chill overnight
Remove sides of pan

NOTE: If using frozen rhubarb, measure while still frozen & then thaw completely. Drain in a colander but do not press liquid out.

[Miss Who]

Mox, that looks delicious. I love rhubarb as well.

[mox]

I made the rhubarb custard cake a few hours ago...the hardest part is chopping up four cups of rhubarb. It is so good warm out of the oven with a dollop of whip cream. Try it! YUM!!

[mox]

Strawberry/Rhubarb Upside Down Cake

4 cups chopped rhubarb
1 cup white sugar
1 (3 ounce) package strawberry-flavored Jell-O® mix
3 tablespoons quick-cooking tapioca
1 (18.25 ounce) package white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. Mix rhubarb, sugar, strawberry gelatin mix, and tapioca in a bowl. Spread the rhubarb mixture into the bottom of the prepared baking pan.
3. Beat white cake mix, water, vegetable oil, and eggs in a large mixing bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour the cake batter over the rhubarb mixture.
4. Bake in the preheated oven until a toothpick inserted into the middle of the cake layer comes out clean, about 35 minutes. Let cake stand for 5 to 10 minutes before inverting on a plate.

PREP 15 mins
COOK 35 mins
READY IN 55 mins

[Deleted]

I made an awesome cheesecake yesterday. Yum.

[mox]

What kind? Can you share the recipe? I want to try making a Key Lime Cheesecake...perfect for summer!

[Deleted]

I made these. You can find more at the website:

what you need

1 cup HONEY MAID Graham Cracker Crumbs
3/4 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 eggs
1 cup whipping cream
2 cups blueberries
1 Tbsp. lemon zest

MIX graham crumbs, 2 Tbsp. sugar and butter until blended; press onto bottoms of 18 paper-lined muffin pan cups.
BEAT cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
BEAT whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.

www.kraftrecipes.com/cooking-tips/cooking-videos/videoplayer.aspx?cm_re=1-_-1-_-RecipeVideoComp&vid=1880

[mox]

Sounds delish!

[Miss Who]

Rhubarb Dump Cake
More like a crisp than a cake, but it doesn't get much easier or yummier than this!

Rhubarb Dump Cake

1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender.