Strawberry Rhubarb Squares
Page last modified on: June 16, 2011
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.
Ingredients
| 1 1/2cups brown sugar, packed | 1/2teaspoon salt |
| 1/4cup plus 1 tablespoon butter (room temperature), divided | 1cup organic low-fat strawberry yogurt |
| 1/4cup canola oil | 1 1/2cups rhubarb, cut into 1/2 inch pieces |
| 1 egg | 1/2cup granulated sugar |
| 2cups flour | 1/2cup walnuts, chopped |
| 1teaspoon baking soda | 1teaspoon ground cinnamon |
Directions
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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
