Strawberry paired with rhubarb is the quintessential combination for spring. Tuck this slightly tart, lightly sweet dessert into a picnic basket or bring it to your next cookout. Or simply enjoy it, feet propped up, with some late afternoon tea.
|1 1/2 cups brown sugar, packed||1/2 teaspoon salt|
|1/4 cup plus 1 tablespoon butter (room temperature), divided||1 cup organic low-fat strawberry yogurt|
|1/4 cup canola oil||1 1/2 cups rhubarb, cut into 1/2 inch pieces|
|1 egg||1/2 cup granulated sugar|
|2 cups flour||1/2 cup walnuts, chopped|
|1 teaspoon baking soda||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, butter, oil, and egg. In a separate bowl, sift together flour, baking 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 granulated sugar, walnuts, 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 organic vanilla frozen yogurt or ice cream. Makes 10 servings.