Rhubarb Dessert

4 Cups Rhubarb - chopped in 1/2 inch pieces
2 Tblsp Flour
1 Cup Sugar
2 Tblsp melted butter

Combine above ingredients and spread in a 8x8 pan.

In small bowl combine the following until crumbly:
1 Cup Sugar
1 tsp baking powder
1 well beaten egg
1 Cup Flour
1/4 tsp salt
1 Cup Oatmeal
1/3 Cup Butter, melted

Sprinkle on top of rhubarb.  Bake at 375 for 30-35 minutes.  Serves 6-8.  Can easily be doubled and baked in a 9x13 pan.  Increase baking time to 35-40 minutes.

Serve warm with ice cream.

Zucchini Bread #2

3 Cups Flour                                                      
1 tsp salt                                                         
1 tsp baking soda                                               
1 1/2 Tbsp Cinnamon                                   
1/2 tsp Nutmeg                                           
2-3 ripe bananas, mashed                             
3 eggs        
1/2 C oil
1/2 C unsweetened applesauce   
1 C Sugar      
1 C Brown Sugar packed
2 tsp vanilla      
2 1/2 C grated zucchini
1 C walnuts, chopped  (optional)
1/2 C Coconut shredded

Combine flour, salt, baking soda, baking powder, cinnamon and nutmeg.  Set aside.   In another bowl combine bananas, eggs, oil, applesauce, sugars and vanilla.   Stir in flour mixture.   Stir in zucchini, nuts and coconut until evenly combined.   Pour into two 9x5 greased and floured loaf pans.  Bake at 325 for 40-50 minutes or until toothpick comes out clean.  Cool in the pans for 15-20 minutes before removing to wire rack