Rhubarb Sour Cream Snack Cake With Walnut Streusel

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

From Cooking light May 2008

Ingredients Nutrition

Directions

  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.

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