Strawberry Rhubarb Squares
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||c||Stonyfield Organic Low Fat Strawberry Yogurt|
|1 1⁄2||c||rhubarb (cut into 1/2 inch pieces)|
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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