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Have you ever hand a food so mouth-watering that you can remember the first time you ate it? My first job as a waitress I sank my teeth into the specialty strawberry rhubarb coffeecake and I was in heaven. Heaven. It was warm with just a dollop of whipped cream. Perfection. I was in love.
It was about this time that I took up running for the first tie due to a little too much love for that coffeecake!
Now that it is spring I am craving all the delicious spring produce like strawberries and rhubarb, which reminded me of this recipe. Instead of recreating the original (which I’m sure would be a bust and I’d rather just wait and eat it when I return each year) I decided to do a strawberry rhubarb spin on one of my favorite breakfast foods…baked oatmeal.
I love baked oatmeal three ways to Sunday. I don’t really know what that means, but I love it a freaking lot. I have both my apple caramel baked oatmeal which is very “fall” to me and the ever popular banana peanut butter baked oatmeal which is very “winter” to me and now I have this perfect spring baked oatmeal–strawberry-rhubarb.
This stuff is melt in your mouth good. The tart rhubarb matches perfectly with the sweet strawberry and it pairs nicely with a strong cup of french press coffee. Bake yourself some of this strawberry rhubarb baked oatmeal and enjoy a breakfast al fresco!
- 2 cups old fashioned oats
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup brown sugar
- 2 eggs
- ⅓ cup butter
- ⅓ cup vanilla Greek yogurt
- ⅔ cup milk
- ½ teaspoon vanilla
- 1 cup diced strawberries
- ⅔ cup diced rhubarb
- Preheat oven to 350. Combine oats, brown sugar, baking powder, and salt. In separate bowl mix milk, eggs, yogurt, vanilla, and butter. Add wet ingredients to dry and mix thoroughly until combined.Gently fold in diced strawberries and rhubarb. Lightly grease 8×8 baking dish. Bake at 350 for 30 minutes. Allow to cool for 5-10 minutes and then serve.
I have been known to eat this for breakfast, lunch and dinner–it’s that good! Even if you “don’t like rhubarb” you will like this! You can find rhubarb in most produce departments (Meijer has it!) or check out a farmer’s market or poke around your neighborhood because somone is likely to have a bountiful plant with more than enough to spare. If you don’t have an 8×8 baking dish, feel free to double the recipe and bake in a regular 9×13 pan.
I hope you enjoy this spring recipe! I am off to enjoy this spring morning with my family! We have been taking so many walks and enjoying play and meal times outside in the glorious weather. I’m just so happy it is spring!
Do you like rhubarb? What is your favorite “special breakfast”?