I love to have a baked item in the house each week except that I seem to be the one that mainly eats the item, darn it. And for some reason right after I take these pretty pictures I enjoy my prized item for the week. I guess I won’t be following The 8-Hour Diet today.
Now tell me, what is not to like about strawberry and rhubarb plus did you know that rhubarb is technically a vegetable? Hooray for that! I wasn’t exactly sure what to call them so I think “treat” encompasses all words for muffin, bar, etc.
This recipe is a twist on one of my favorite recipes from Chobani Kitchen’s, Cranberry Oatmeal Bar. I first made these bars two years ago on our trip to Chicago with my side of the family. With three vehicles on a road trip, I packed up bars for each family’s car and received texts along the way saying the bars were a hit! I have been thinking about these bars quite a bit lately and have been meaning to make them but I also have been thinking a lot about strawberry rhubarb crisp, too. All those yummy berries are a match made in heaven for some delectable rhubarb, ahhh.. So. . . I put two ideas together!
I started off by mixing together flour, oats, brown sugar, cinnamon, baking soda and a dash of salt in a bowl
Press half of the mixture into a lightly greased cupcake pan.
With some chopped fresh berries I had to add some frozen rhubarb. I miss living on the farm and always having fresh rhubarb on hand in the summer, tear.
Fun Fact: Rhubarb contains only 30 calories and 3 grams of fiber for 1 cup! Wow, huh?
Since I didn’t have any vanilla Greek yogurt like in the Cranberry Oatmeal Bars, I substituted it for some strawberry Greek yogurt. I always have a large container of Chobani’s strawberry Greek yogurt in my frig. My kids love this yogurt and for some reason I think the 32-ounce container tastes better than a 6-ounce container of yogurt, eh?
Mix together berries, rhubarb and yogurt.
I pressed half of the flour mixture into a cupcake pan. Next I added the yogurt berry mixture and topped with the rest of the flour mixture. Bake for 30 to 40 minutes.
Strawberry Rhubarb Crumb Treats (Makes 12) Adapted from Cranberry Oatmeal Bars
¾ c Chobani Strawberry Greek Yogurt
3/4 c plus all-purpose flour
1 c quick cooking oats
½ c packed brown sugar
½ t ground cinnamon
¼ t baking soda
Dash of salt
3 T unsalted butter, melted
1 T canola oil
3 T orange juice
2 tbsp sugar
2 packets stevia
1 large egg white
1/2 cup chopped strawberries
1 cup chopped rhubarb
Preheat oven to 325°F. Coat a muffin tin with nonstick cooking spray. Whisk together flour, oats, brown sugar, cinnamon, baking soda and salt in a bowl. In another bowl, whisk together butter, canola oil and orange juice. Add juice mixture to flour mixture and stir until crumbly. Reserve ½ of the mixture for later. Press rest of mixture into each cupcake well. Whisk Chobani, sugar and egg white in a medium bowl. Stir in strawberries and rhubarb. Add a spoonful of the mixture into each cupcake well. Sprinkle reserved oat mixture on top. Bake 30 to 40 minutes.
Nutrition facts Calories 160, Total Fat 4g, Saturated Fat 1g, Trans Fat 0g, Sodium 55mg, Total Carbohydrate 30g, Dietary Fiber 2g, Sugars 15g, Protein 2g