- Portion size 6 servings
- Credits : Lourine Babcock
MethodMix the first 4 ingredients together. Cut in the butter and mix until it resembles coarse bread crumbs. Pat half the mixture into the bottom of an 8" pan.
Next combine the filling by mixing the egg and yogurt together. Mix the sugar, cornstarch and cinnamon together and mix with the egg and yogurt. Add the rhubarb and fresh strawberries and coat well.
Spread filling on the oat mixture and spread the last half of oat mixture on top. Bake at 325 degrees for about an hour or until the rhubarb is tender.
For another great taste: Substitute the strawberry yogurt for french vanilla yogurt and substitute the fresh strawberries for apples.