Rhubarb Sour Cream Snack Cake With Walnut Streusel

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 3 1/2 cups finely chopped rhubarb, about 1 pound
• 2 tablespoons all-purpose flour
• 1 1/2 cups packed brown sugar
• 5 tablespoons butter, softened
• 2 large eggs
• 1 cup nonfat sour cream
• 1 teaspoon grated orange rind
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• cooking spray
• 1/4 cup turbinado sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons chilled butter, cut into small poeces
• 1/4 cup chopped walnuts

Recipe

• 1 preheat oven to 375.
• 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. add eggs, 1 at a time, beating well after each addition. add sour cream, rind, and vanilla; beat until well combined.
• 4 lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. combine flours, baking soda, 1 teaspoon cinnamon and salt, stirring with a whisk. gradually add flour mixture to butter mixture, beating at low speed just until combined. fold in rhubarb mixture. spread batter into a 9-inch square baking pan coated with cooking spray.
• 5 to prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts. sprinkle streusel evenly over batter. bake at 375 f for 50 minutes or until a wooden pick inserted in the center comes out clean.