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Rhubarb-Sour Cream Snack Cake with Walnut Streusel

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 12 servings (serving size: 1 piece)
Well-chopped rhubarb offers bursts of tartness in this moist, spicy coffee cake.

Ingredients

  • Cake:
  • 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 fat-free sour cream
  • 1 teaspoon grated orange rind
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 cup whole wheat flour (about 4 3/4 ounces)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Cooking spray
  • Streusel:
  • 1/4 cup turbinado sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons chilled butter, cut into small pieces
  • 1/4 cup chopped walnuts

Nutrition Information

  • calories 326
  • caloriesfromfat 27 %
  • fat 9.8 g
  • satfat 4.9 g
  • monofat 2.3 g
  • polyfat 1.7 g
  • protein 5.9 g
  • carbohydrate 55.6 g
  • fiber 2.7 g
  • cholesterol 55 mg
  • iron 2.1 mg
  • sodium 291 mg
  • calcium 103 mg

How to Make It

  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° for 50 minutes or until a wooden pick inserted in the center comes out clean.