Rhubarb Crisp

Rhubarb Crisp


I love rhubarb. My husband does not.. he ate a lot of this. It is very good. I cut back on some of the sugar from the original recipe. I love the tartness of the rhubarb and sweetness of the crisp. Good hot with ice cream or plain. I make this whenever I find rhubarb in the produce aisle. Super easy recipe, this would be great to make with children as an introduction to cooking.





  • 4 cups rhubarb, cut into 3/4″ pieces
  • 3/4 cup sugar
  • 1⁄4 cup flour
  • 1 teaspoon  cinnamon
  • 1 cup flour
  • 3/4 cup brown sugar
  • 1⁄2 cup rolled oats
  • 1⁄2 cup melted butter
  1. Combine rhubarb, sugar, flour and cinnamon and put into 8″ x 8″ x 2″  baking dish.
  2. Combine flour, brown sugar, rolled oats and melted butter and sprinkle streusel over rhubarb mixture.
  3. Bake at 375 for 35 minutes.
Zucchini Bread

Zucchini Bread

Maybe the world does not need another recipe for Zucchini Bread but this is truly wonderful. It makes 2 loaves so it is perfect for sharing. It is Saint Patrick’s Day so I thought a recipe that had a green vegetable was a good idea. This recipe is from the blog Once Upon a Chef.

Two 8×4-inch loaves




  • 3 large eggs
  • 1-3/4 cup granulated sugar
  • 2 cups grated zucchini (about 2 medium Zucchini)
  • 2 sticks (1 cup) unsalted butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off 
  • 2-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped walnuts, lightly toasted if desired
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 325 degrees and set rack in middle position. Generously grease two 8 x 4-inch loaf pans.
  2. In a large bowl, mix eggs with sugar until combined. Add grated zucchini, melted butter and vanilla extract and stir to combine.
  3. In another large bowl, combine flour, cinnamon, nutmeg, baking soda, baking powder and salt. Use a whisk to mix well.
  4. Add dry ingredients to egg mixture and mix until just combined. Add nuts and currants (or chocolate chips if using), then divide batter into prepared pans. Bake for 55 minutes (I baked it in a Convection toaster oven), or until tester comes out clean. Set pans on wire rack and let cool about 10 minutes, then turn loaves out onto rack to cool completely.
Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars


Now that it is officially autumn, and the appearance of “all things pumpkin” is everywhere, I thought this was a good way to kick off the season for my husband who loves pumpkin desserts. This was adapted by a recipe from “Two Peas & Their Pod” which is a wonderful blog. I think the next time I might cut down the amount of butter in the next batch and see if that works, or cut the recipe in half and bake in an 8 x 8 tin.


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 Tbs Pumpkin Pie Spice (recipe Below)
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cups granulated sugar
  • 1/4 cup Brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 can canned pumpkin puree ( I used Trader Joe’s Organic)
  • 3/4 package (12 ounces) semi-sweet chocolate chips


Pumpkin Pie Spice:

  • 3 Tablespoons Ground Cinnamon
  • 2 teaspoons Roasted Ground Ginger
  • 2 teaspoons Nutmeg
  • 1-1/2 teaspoon Ground Allspice
  • 1-1/2 teaspoon Ground Cloves

Mix together and keep in a jar.



1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.

2. With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.

4. Cool bars completely in pan. Cut into squares and serve.

24 bars