Ingredients
1/2 cup quick-cooking oats2/3 cup boiling water2 tablespoons butter, melted1/3 cup plus 1/2 cup packed brown sugar, divided1 cup fresh or frozen cranberries, coarsely chopped1 cup chopped fresh or frozen rhubarb1 egg1/2 cup sugar1/4 cup canola oil1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 cup chopped walnuts, toasted
Preparation
Place oats in a small bowl; add boiling water. Cover and let stand for 20 minutes. Meanwhile, pour butter into an 8-in. square baking dish coated with cooking spray; sprinkle with 1/3 cup brown sugar. Add cranberries and rhubarb.
In a large bowl, beat the egg, sugar, oil and remaining brown sugar. Stir in oat mixture. Combine the flour, baking powder, cinnamon and salt; gradually beat into egg mixture until blended. Fold in walnuts. Spoon over fruit.
Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Immediately invert onto a serving plate. Serve warm.
