My Mom sent me this recipe a couple years ago and it is much loved in our family. I usually double it (to make 8 servings) and put it in a cake pan.
Baked Rhubarb Dessert
1 c. brown sugar
1 c. sugar
3/4 cup old fashioned oats
2 Tbsp. cornstarch
1 cup flour 1 c. water
5-1/2 Tbs butter melted 1 tsp. vanilla
1/2 tsp ground cinnamon
4 cup cut up rhubarb
whipped cream (or vanilla ice cream)
1. Mix brown sugar, oats, flour, cinnamon, and melted butter together. Put half of the mixture in a 9″ pie pan and press down. Spread rhubarb on top.
2. In a saucepan mix sugar, cornstarch, and water and cook until clear and thickened. Add vanilla. Pour over rhubarb. Cover with remaining half of the oats mixture. bake in a preheated 350 degree oven for 45 min. Serve warm with whipped cream.
Servings: 4
It’s that time of year again!! 🙂 I found this yummy recipe in Sesame Street Parents magazine in the summer of 2000 (so you know it’s good, I’ve had it a while!)
Yield: 16 muffins, 1 large loaf or 2-3 small loaves
1 med. Zucchini, washed and stems trimmed
2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 tsp cinnamon
½ tsp ground cloves
½ tsp salt
½ tsp baking soda
¾ cup milk
½ cup (1 stick) butter, melted
2 eggs
1 tsp almond extract
1 cup walnut pieces (optional)
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Preheat oven to 350 degrees. Generously grease and flour the loaf pans or line the muffin pans with cupcake liners. Peel and grate zucchini until you have about 1 cup. Combine flour, sugar, cocoa, cinnamon, cloves, salt, and baking soda. Using a fork, toss the ingredients until they are well blended. In a separate, smaller mixing bowl, combine the milk, butter, eggs and almond extract. Add them to the dry ingredients and stir until blended. Pour the batter into the prepared pans and bake for about 25 minutes. Remove from oven and allow to cool for 15 minutes.
So many recipes so little time
