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.
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.
Ready In: 1 hour 15 minutes
Level: Easy
Prep: 25 minutes
Cook: 50 minutes
Yields: 10 Servings
- 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 cStonyfield Organic Whole Milk Smooth & Creamy Strawberry
- 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
Ingredients
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.
