Rhubarb Sour Cream Snack Cake With Walnut Streusel |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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From Cooking light May 2008 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 |
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.
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