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 T butter (room temperature, divided)
- 1/4 c canola oil
- 1 egg
- 2 c flour
- 1 t baking soda
- 1/2 t 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 t ground cinnamon
Calories: 420, Calories from Fat: 150, Total Fat: 16g, Saturated Fat: 5g, Cholesterol: 35mg, Sodium: 280mg, Total Carbohydrate: 65g, Dietary Fiber: 4g, Sugars: 46g, Protein: 6g, Vitamin A: 4%, Vitamin C: 4%, Calcium: 10%, Iron: 8%
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.