Rhubarb, rhubarb everywhere

With our surplus of rhubarb this year I had to search out a few new recipes. Thought I would share a couple of faves so far, one really easy and the other a bit more time consuming.

Rhubarb Cake (credit allrecipes.com):

1 box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
5 cups chopped rhubarb
1 cup white sugar
1 tsp cinnamon
1 cup hot water

Preheat oven to 350 degrees. Grease a 9×13 inch cake pan.

Stir cake mix, 1 cup water, vegetable oil, and eggs in a bowl until moistened. Pour batter into cake pan. Top the batter with rhubarb and sprinkle with sugar and cinnamon. Pour 1 cup of hot water evenly over the cake.

Bake 50 minutes.

Using a box mix makes this dessert quick and easy!

Rhubarb Cheesecake:

Preheat oven to 400 degrees.

2 cups flour
1/2 cup sugar
1 cup butter, softened
Mix ingredients together and pat in 9×13 inch cake pan. Pat slightly up the sides.

6 cups chopped rhubarb
1 cup sugar
2 T flour
Mix together and pour over crust. Bake for 15 minutes.

2 – 8 oz pkg. cream cheese
1 cup sugar
2 eggs
Beat ingredients together while the crust and rhubarb are baking. Remove pan from oven and spread cream cheese mixture over crust. Bake for an additional 30 minutes. Remove from oven and cool 15 minutes.

1 cup sour cream
1/4 cup sugar
2 tsp vanilla
Cream ingredients together. Spread the mixture on top of the dessert. Refrigerate several hours or until cold.

The picture does not do this cheesecake justice, it is soooo good and worth the extra time! I recently brought it to a potluck and had a lot of people asking for the recipe.