Rhubarb Sour Cream Snack Cake With Walnut Streusel

From Cooking light May 2008

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 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

• Streusel

• 1⁄4 cup turbinado sugar
• 1⁄2 teaspoon ground cinnamon
• 2  tablespoons  chilled butter, cut into small poeces
• 1⁄4 cup  chopped walnuts

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.