Rhubarb Sour Cream Snack Cake With Walnut Streusel

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 3 1/2 cups rhubarb, finely chopped (about 1 pound)
• 2 tablespoons all-purpose flour
• 1 1/2 cups brown sugar, packed
• 5 tablespoons butter, softened
• 2 large eggs
• 1 cup nonfat sour cream
• 1 teaspoon orange rind
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• cooking spray
• 1/4 cup turbinado sugar
• 1/2 teaspoon cinnamon
• 2 tablespoons butter, chilled and cut into small pieces
• 1/4 cup walnuts, toasted and chopped

Recipe

• 1 preheat oven to 375 degrees.
• 2 to prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl. toss well to coat.
• 3 place brown sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy.
• 4 add eggs one at a time, beating well after each addition.
• 5 add sour cream, orange rind, and vanilla; beat until well combined.
• 6 place remaining all-purpose and whole wheat flours into another large bowl and combine with baking soda, 1 teaspoons cinnamon, and salt, stirring with a whisk.
• 7 gradually add the flour mixture to butter mixture, beating at low speed just until combined.
• 8 fold in rhubarb mixture.
• 9 spread batter into a 9-inch square baking pan coated with cooking spray.
• 10 to prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. cut in 2 tablespoons butter with a pastry blednder or 2 forks until the mixture is crumbly.
• 11 stir in nuts.
• 12 sprinkle streusel evenly over batter.
• 13 bake at 375 for 50 minutes, or until a wooden toothpick inserted in the center comes out clean.