Ingredients for topping
Pre-heat the oven to 180 degree Celsius. In a large bowl, combine the cereal with the chopped nuts, cinnamon and brown sugar. Whisk the eggs and milk and pour into the dry ingredients, mix well.
Transfer into an oven proof serving dish and bake for 20-25 minutes until golden and just set.
Meanwhile, simmer the rhubarb stalks, the caster sugar, the water and frozen raspberries until syrupy and soft.
Serve the warm baked muesli with the yogurt and swirl through stewed fruit.