Strawberry Rhubarb Squares

By Stonyfield

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

Level: Easy

Prep: 25 mins

Cook: 50 mins

Yields: 10 Servings


  • 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
  • directions

    Step 1

    Prepare a 13 x 9 inch baking dish with cooking spray.

    Step 2

    In a medium size mixing bowl, cream together brown sugar, 1/4 cup of butter, oil and egg.

    Step 3

    In a separate bowl, sift together flour, soda and salt.

    Step 4

    Add dry ingredients to wet ingredients, alternating with yogurt and stirring between each. Stir in rhubarb. Pour mixture into baking dish.

    Step 5

    In a small mixing bowl, combine sugar, walnuts, 1 tbsp of butter and cinnamon until crumbly. Spread crumb mixture evenly across the baking dish.

    Step 6

    Bake at 350° for 45 to 50 minutes.

    Step 7

    Remove from oven and let cool. Cut in squares and serve warm or cool.

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