Easy Strawberry-Rhubarb Cake with Whipped Cream Frosting

We have rhubarb and strawberries galore in our backyard garden right now.
So, I decided to make this very easy cake for my boys to welcome them home from Cub Scout camp.
*Note: My husband took my camera with them to camp, which is why the photos here are a little -- ish.

What You Need:
For the Cake:
1 box white cake mix
3 eggs
1 cup milk
1-2 cups chopped strawberries
1-2 cups chopped rhubarb

For the Frosting:
1/2 cup (4 oz.) cream cheese (at room temperature)
1 cup heavy whipping cream (very cold)
1/4-1/2 cup powdered sugar

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Pumpkin Streusel Cheesecake Bars {Recipe}

I love cheesecake bars. I've made Strawberry-Rhubarb Cheesecake Bars, Caramel Apple Cheesecake Bars, Cranberry-Gingerbread Cheesecake Bars. And now, Pumpkin Streusel Cheesecake Bars

What You Need:
For the Crust & Topping:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup chopped, toasted pecans
1 tsp. salt (if using unsalted butter)
1/2 tsp. ground cinnamon
1 cup unsalted butter, chilled

For the Filling:
2- 8 oz. block cream cheese (at room temperature)
1 cup canned pumpkin (not pumpkin pie filling)
1 cup brown sugar
2 eggs
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg

Note: I think I would like to have more filling, but my husband and children insist this is enough. If I double it, and like it, I'll report back.

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Cranberry-Gingerbread Cheesecake Bars {Recipe}

"Tastes like Christmas!" That's what my husband said when he took a bite of these yummy bars.

What You Need:
For the Crusts:
1 cup DARK brown sugar (or 3/4 cup brown sugar + 1/4 cup molasses)
2 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. ground cloves
1 1/2 tsp. ground ginger
1 tsp. cinnamon 
1 cup unsalted butter, cut into cubes (chilled)

For the Filling:
2- 8 oz. block cream cheese (at room temperature)
2 cups sugar (divided)
2 eggs
1 tsp. vanilla
1- 12 oz. bag of  fresh cranberries
2 Tbsp. corn starch
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Caramel Apple Cheesecake Bars {Recipe}

Apples, caramel sauce, cheesecake... what could be better??

What You Need:
For the Crust & Topping:
2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup chopped, toasted pecans
1 tsp. salt (if using unsalted butter)
1/2 tsp. ground cinnamon
1 cup butter, chilled

For the Filling:
4-6 apples, thinly sliced
1 - 1 1/2 cups caramel sauce*
2- 8 oz. block cream cheese (at room temperature)
1 cup sugar
2 eggs
1 tsp. vanilla

*Note: You can make your own caramel sauce, or you can buy a jar of caramel ice cream topping, or you can also melt about 6-8 oz. of caramel candies with 1/2 cup evaporated milk on the stove or in the microwave.

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Strawberry-Rhubarb Cream Cheese Bars {Recipe}

 

Rhubarb season is wrapping up in my backyard this week. Getting the last of the good stalks. I thought I'd try a cream cheese rhubarb bar after seeing the recipe for one on another Minnesotan's baking blog, A Farmgirl's Dabbles. These are super, duper good. And not really all that much work.

What You Need:
For the Crust/Topping:
2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup chopped, toasted pecans
1 cup Butter, chilled

For the Filling:
4 cups chopped rhubarb
1- 3 oz. pkg. strawberry jello*
2- 8 oz. brick cream cheese (at room temperature)
2 cups sugar (divided)
2 eggs
1 tsp. vanilla

*Note: If you wanted to substitute fresh strawberries for the jello, I would take out the jello, decrease the rhubarb to 3 cups, add 1-2 cups of chopped fresh strawberries, and add 3 Tbsp. of corn starch in place of the jello. Coat the rhubarb-strawberry mixture with the corn starch and the sugar before layering it on.

Yield: 24-30 bars
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Banana Split Dessert Bars {Recipe}

It's official... I have a problem with banana split-styled desserts. But they're just sooooo good!

I brought these cake/bars to my National Night Out block party, and they got rave reviews all around.

What You Need:
For the Bars:
1 cup granulated sugar
1/2 cup butter (at room temperature)
2 eggs (at room temperature)
1 tsp. vanilla
2 cups flour
1 1/2 tsp. Baking powder
3/4 tsp. Baking soda
1/2 tsp. salt
1/2 cup buttermilk
1 cup mashed ripe bananas (about 2 medium)

For the Chocolate Layer (and drizzle):
1/2 cup heavy whipping cream
6 oz. semi-sweet chocolate chips (about 1 cup)

For the Strawberry-Pineapple Layer:
1 cup frozen strawberries (defrosted--reserve the juice!)
1/2 cup crushed pineapple (optional)
2 Tbsp. sugar
1 Tbsp. corn starch

For the Vanilla Pudding Layer:
1 3.5oz. (small) box instant vanilla pudding
1 cup heavy whipping cream
1 cup whole milk

For the Whipped Cream Layer:
2 cup heavy whipping cream
3 Tbsp. light corn syrup
1/4 cup powdered sugar
(or just use Cool Whip or another pre-made whipped topping)

Toppings (optional):
Maraschino Cherries
Chopped nuts (any kind)
Chocolate sauce (from above)
Shredded Coconut
Sprinkles
Mini Chocolate Chips

Yield: About 24-36 bars

Click this link to purchase a printable version of this recipe for $1!

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Turtle Cheesecake Brownie Bars {Recipe}

These cheesecake-brownie bars are really chocolatey, really rich, and really good!

What You Need:
Brownie Layer: **Or just use a box mix**
1/2 cup heavy cream
2/3 cup brown sugar
4 oz. chocolate chips or chopped chocolate
3/4 cup butter, at room temperature (divided)
2/3 cup sugar
4 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
2 Tbsp. cocoa powder

Caramel Layer:
1 lb. caramels (unwrapped)
1/3 cup heavy cream
1-1/4 cup coarsely chopped pecans, toasted

Chocolate Cheesecake Layer:
2- 8 oz. bricks of cream cheese (at room temperature)
1/2 cup sugar
2 eggs (at room temperature)
4 oz. melted chocolate (semisweet recommended)

Optional for topping:
1/2 cup additional pecans
Reserve a little caramel sauce
2 oz. additional melted chocolate

*Note: You need parchment paper, as well, to line the pan. These bars are sticky! So, you need to make sure you line the pan well!

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