Place the rhubarb, strawberries, half of the almond extract and honey in a bowl, reserving a tablespoon of honey for the glaze on top. Toss the fruit and set aside to macerate and become juicier.

Toss together the rolled oats, almond meal, baking powder, sugar, half of the nutmeg and salt. Whisk together the eggs, milk, yogurt and the remaining almond extract. Fold these two together until the oats are well moistened.

Butter a loaf pan or your preferred baking dish. Plan to adjust the dish according to the number of servings you are making. Fill the dish with 2/3rds of the batter. Spread the fruit on top and then finish with the remaining batter. Allow at least a 1/2 inch of room, because this will rise slightly when baking.

This is easy to make up until this point and then chill in the fridge overnight. This gives the oats an opportunity to soak in the flavor and become even softer.

Whether it is right away or the next morning, place the loaf in an oven and turn on to 375. Bake for about 40-50 minutes until the top is golden and the center feels relatively firm to the touch. It can still have a bit of spring, but it should not jiggle much in the center.

At this point, melt the remaining butter, tablespoon of honey and rest of the nutmeg in a skillet, drizzle across the top of the hot loaf.

Cut in slices and scoop out of the dish. As noted in the intro, this is softer than coffee cake, although firmer than most baked oatmeals.