Rhubarb Zucchini Crisp Recipes
ZUCCHINI CRISP
Just like apple crisp! We first made this when a neighbor gave us a HUGE zucchini he grew in his garden.
Provided by tea_leaves
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
- Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
- Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.
Nutrition Facts : Calories 149.6 calories, Carbohydrate 25.6 g, Fat 5 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 0.9 g, Sodium 61.1 mg, Sugar 16.8 g
RHUBARB-ZUCCHINI CRISP
A great way to get rid of some of that pesky zucchini. This tastes just like apple crisp.
Provided by Deanna Beach
Categories Other Desserts
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees.
- 2. First, cut up the rhubarb and the zucchini and put them in a medium bowl for later. I left the peel on the zucchini. It added some color. Feel free to peel it if you choose.
- 3. Mix the flour, oatmeal, butter, cinnamon, and brown sugar until crumbly. Press half of the crumb mixture into a greased 8x8 inch or 9x9 inch baking dish. Cover with the rhubarb and zucchini.
- 4. Combine the cornstarch, sugar, water, and vanilla and place in a medium size sauce pan. Cook until thick and clear. Pour over the rhubarb and zucchini and top with the remaining half of the crumb mixture.
- 5. Bake at 350 degrees for approximately 1 hour.
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EASY RHUBARB ZUCCHINI BREAD - THE EVERY KITCHEN
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- Preheat oven to 350 degrees F. Coat an 8.5x4.5-inch loaf pan with cooking spray and set aside.
- In a large bowl, add whisk together egg, 1/3 cup white sugar, brown sugar, vegetable oil, yogurt, vanilla, and fresh lemon zest.
- Add flour, baking powder, and baking soda and stir just until moistened. Don't over mix. Gently fold in zucchini and chopped rhubarb until well-combined.
- Transfer batter to your prepared pan and smooth evenly. Slice extra rhubarb stalks in half the long way, removing the backs, but keeping the front-facing part of the rhubarb intact. This takes some of the weight off and keeps them from sinking. Lay across the top of your loaf and sprinkle with 1 tablespoon sugar.
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