Rhubarb Cheesecake

This is by far the BEST cheesecake I have ever eaten.  It was rich, creamy and smooth.  Sweet, decadent and a little tangy.  The perfect combo and sweet and sour.  I added extra sugar in the rhubarb, and sour cream topping, but not to the cheesecake.

 Graham cracker crust 

• 1/2 cup butter
• 1 1/2 cup graham cracker crumbs
• 1/4 cup sugar 

  
Cheesecake

•   3 cups chopped rhubarb
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 2 (8 ounce) packages cream cheese
• 1/2 sugar
• 2 eggs 

Topping
 

• 1 cup sour cream
• 2 tablespoons white sugar
• 1 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine graham cracker crumbs, sugar and butter. Mix until crumbly and pat into the bottom of a 9 inch spring form pan. In a medium bowl, toss together the chopped rhubarb, 1/2 cup sugar and 1 tablespoon flour. Pour onto crust. Bake in preheated oven for 20-25 minutes. Remove from oven and set aside. Reduce oven temperature to 350 degrees F (175 degrees C).  In a large bowl, beat the cream cheese and 1/2 cup sugar until creamy. Beat in the eggs one at a time. Pour over hot rhubarb in the pan. Bake in the preheated oven for 30 minutes, or until filling is set. Cover with sour cream topping while still hot. To make the sour cream topping: In a small bowl, combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla. Mix well and spread on top of cake. I topped this with fresh strawberries and served it the next day when it was chilled. 

Banana Bread Bar with Brown Butter Icing

I pinned these several months ago.  Last Sunday I decided to make them because I had some bananas on hand that were turning.  I was worried, because sometimes pins look good, but really aren't that great.  But, these were very good.  They were very moist and very rich.  The icing was almost over the top, I think I would make it more of a glaze next time.  Anyways, I hope you enjoy this as much as I did.

• 1 and 1/2 c. sugar
• 1 c. sour cream
• 1/2 c. butter, softened
• 2 eggs
• 1-3/4 (3 or 4) ripe bananas, mashed
• 2 tsp. vanilla extract
• 2 c. all purpose flour
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1/2 c. chopped walnuts (optional)

Brown Butter Frosting:

• 1/2 c. butter
• 4 c. powdered sugar
• 1-1/2 tsp. vanilla extract
• 3 tbsp. milk

Heat oven to 375F.  Grease and flour 15x10-inch jelly roll pan.  For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas and vanilla extract.  Add flour, baking soda, salt, and blend for 1 minute.  Stir in walnuts. Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown.  Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately. Add powdered sugar, vanilla extract and milk.  Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).  Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).