Rhubarb Sour Cream Snack Cake With Walnut Streusel

Submitted by Barbell Bunny

"Well-chopped rhubarb offers bursts of tartness in this moist, spicy coffee cake. Cooking Light."

 

• Ready In: 1hr 5mins
• Ingredients: 18
• Yields: 12 pieces
• Serves: 12

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

directions

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.