Rhubarb-Sour Cream Snack Cake with Walnut Streusel

x 1

Serves

12

Dessert
Snack
Baking

Cake

Ingredients

  • 3 1/2 cups rhubarb finely chopped
  • 2 Tbsp all-purpose flour for coating rhubarb
  • 1 1/2 cups brown sugar packed
  • 5 Tbsp butter softened
  • 2 null eggs large
  • 1 cup fat-free sour cream null
  • 1 tsp grated orange rind null
  • 2 tsp vanilla extract null
  • 1 1/2 cups all-purpose flour null
  • 1 cup whole wheat flour null
  • 1 tsp baking soda null
  • 1 tsp ground cinnamon null
  • 1/2 tsp salt null

Preparation

  1. Preheat oven to 375 degrees F.
  2. Combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.
  3. Place brown sugar and 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 all-purpose flour and whole wheat flour into bowl. Add baking soda, 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.

Streusel

Ingredients

  • 1/4 cup turbinado sugar (I used regular)
  • 1/2 tsp ground cinnamon null
  • 2 Tbsp chilled butter cut into small pieces
  • 1/4 cup chopped walnuts null

Preparation

  1. To prepare streusel, combine sugar and cinnamon in small bowl. Cut in butter until mixture is crumbly; stir in nuts. Sprinkle streusel evenly over batter.
  2. Bake at 375 for 50 minutes or until a wooden pick comes out clean.