This was a great success with my work pals, upon whom I continue to foist my rhubarb obsession! I just love the stuff. The coffee cake is quite good, though I agree with the reviewer who noted the rhubarb taste being less pronounced than expected and I may add a bit more next time. It's a very moist cake, as that reviewer also noted- so much so that I wondered if I'd under-baked it, even though my toothpick came out clean every time, after forty minutes of baking time in a 9 x 11 pan. Definitely will make again.
Rhubarb-Sour Cream Snack Cake with Walnut Streusel
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Well-chopped rhubarb offers bursts of tartness in this moist, spicy coffee cake.
Yield: 12 servings (serving size: 1 piece)
More From Cooking Light
Amount per serving
- Calories: 326
- Calories from fat: 27%
- Fat: 9.8g
- Saturated fat: 4.9g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 1.7g
- Protein: 5.9g
- Carbohydrate: 55.6g
- Fiber: 2.7g
- Cholesterol: 55mg
- Iron: 2.1mg
- Sodium: 291mg
- Calcium: 103mg
- 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
- 1/4 cup turbinado sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chilled butter, cut into small pieces
- 1/4 cup chopped walnuts
- 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.
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