Rhubarb-Sour Cream Snack Cake With Walnut Streusel Recipe

Name: Rhubarb-Sour Cream Snack Cake With Walnut Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0.
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 375u00b0 for 50 minutes or until a wooden pick inserted in the center comes out clean.

1078

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Cake:, 3 1/2 cups finely chopped rhubarb (about 1 pound), 2 tablespoons all-purpose flour, 1 1/2 cups packed brown sugar, and more.

Yes, Rhubarb-Sour Cream Snack Cake With Walnut Streusel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb-Sour Cream Snack Cake With Walnut Streusel

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