Rhubarb-Sour Cream Snack Cake with Walnut Streusel

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A delicious snack cake featuring rhubarb and a crunchy walnut streusel topping.

Cook Time

50 min

Servings

12

Dessert
Snack
Baking

Cake

Ingredients

  • 3 1/2 cups rhubarb finely chopped
  • 2 tablespoons all-purpose flour for coating rhubarb
  • 1 1/2 cups brown sugar packed
  • 5 tablespoons butter softened
  • 2 eggs large
  • 1 cup fat-free sour cream
  • 1 teaspoon orange rind grated
  • 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

Preparation

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine rhubarb and 2 tablespoons of 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.
  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. Lightly spoon all-purpose flour and whole wheat flour into the bowl.
  7. Add baking soda, cinnamon, and salt, stirring with a whisk.
  8. Gradually add flour mixture to butter mixture, beating at low speed just until combined.
  9. Fold in rhubarb mixture.
  10. Spread batter into a 9 inch square baking pan coated with cooking spray.

Streusel

Ingredients

  • 1/4 cup turbinado sugar or regular
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter chilled, cut into small pieces
  • 1/4 cup chopped walnuts

Preparation

  1. Combine sugar and cinnamon in a small bowl.
  2. Cut in butter until mixture is crumbly; stir in nuts.
  3. Sprinkle streusel evenly over batter.