Rhubarb-Zucchini Crisp

Deanna Beach


A great way to get rid of some of that pesky zucchini. This tastes just like apple crisp.


★★★★★ 1 vote

20 Min
1 Hr 15 Min


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1 c
all purpose flour
3/4 c
1/2 c
butter, softened
1 c
brown sugar, firmly packed
1 tsp
cinnamon, ground
2 1/2 c
rhubarb, cut fine
2 1/2 c
zucchini, washed, seeded, and cut into small chunks
2 Tbsp
1 c
1 c
1 tsp
vanilla extract

How to Make Rhubarb-Zucchini Crisp


  • 1Preheat oven to 350 degrees.
  • 2First, 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.
  • 3Mix 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.
  • 4Combine 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.
  • 5Bake at 350 degrees for approximately 1 hour.

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About Rhubarb-Zucchini Crisp

Course/Dish: Other Desserts
Hashtag: #zucchini

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