This post from Food52 about alternative pie crusts mentions using leftover steamed rice mixed with egg whites and cheese to make a crust for quiche. I will definitely try this the next time we have leftover rice.
This plum and ricotta tart from Food52 recipe sounds good, although more work than a cake (e.g., this plum torte recipe from Smitten Kitchen that I tried last year). I think it would be good with cherries instead of plums as well. Or maybe some nectarines or peaches.
Not a link, but the drink of my summer: iced tea, made in the fridge, with 4 tsp of loose tea or 4 tea bags put into a quart canning jar. Once filled with 4 cups of water, cap it and let it sit in the fridge overnight (or for 24 hours - I make my iced tea for the next day when I take out the day's iced tea from the fridge in the morning). If you used loose tea, strain the iced tea before drinking; if tea bags, just remove them from the jar. In the photo below, I used jasmine pearl tea, which opened into beautiful spider-like spirals.