Rhubarb Sour Cream Snack Cake With Walnut Streusel |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 2 |
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Well-chopped rhubarb offers bursts of tartness in this moist, spicy coffee cake. Cooking Light. 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.
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