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.
Ready In: 1 hr 15 mins
Prep: 25 mins
Cook: 50 mins
Yields: 10 Servings
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.