Courtesy of Stonyfield Farm
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.
Makes: 10 servings
1 1/2 cups brown sugar, packed
1/4 cup plus 1 tablespoon butter (room temperature), divided
1/4 cup canola oil
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Stonyfield Organic Low Fat Strawberry Yogurt
1 1/2 cups rhubarb, cut into 1/2 inch pieces
1/2 cup granulated sugar
1/2 cup walnuts, chopped
1 teaspoon ground cinnamon
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°F 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.