Strawberry paired with rhubarb is the quintessential combination for spring. Tuck this slightly tart, lightly sweet dessert into a picnic basket or school lunch bucket. Bring it to your next cookout - or simply enjoy it, feet propped up, with some late afternoon tea.
| 1 1⁄2 | c | brown sugar (packed) |
| 5 | tbsp | butter (room temperature, divided) |
| 1⁄4 | c | canola oil |
| 1 | egg | |
| 2 | c | flour |
| 1 | tsp | baking soda |
| 1⁄2 | tsp | salt |
| 1 | c | Stonyfield Organic Low Fat Strawberry Yogurt |
| 1 1⁄2 | c | rhubarb (cut into 1/2 inch pieces) |
| 1⁄2 | c | granulated sugar |
| 1⁄2 | c | walnuts (chopped) |
| 1 | tsp | ground cinnamon |
Prepare a 13 x 9 inch baking dish with cooking spray.
In a medium size mixing bowl, cream together brown sugar, 1/4 cup of butter, oil and egg.
In a separate bowl, sift together flour, soda and salt.
Add dry ingredients to wet ingredients, alternating with yogurt and stirring between each.
Stir in rhubarb.
Pour mixture into baking dish.
In a small mixing bowl, combine sugar, walnuts, 1 tbsp of butter and cinnamon until crumbly.
Spread crumb mixture evenly across the baking dish.
Bake at 350°for 45 to 50 minutes.
Remove from oven and let cool.
Cut in squares and serve warm or cool.
Try it with a scoop of Stonyfield Organic Gotta Have Vanilla Frozen Yogurt or Ice Cream.