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: 3 ½ cups rhubarb, finely chopped (about 1 pound); 2 tablespoons all-purpose flour; 1 ½ 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 ½ cups all-purpose flour; 1 cup whole wheat flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon salt; cooking spray; ¼ cup turbinado sugar; ½ teaspoon cinnamon; 2 tablespoons butter, chilled and cut into small pieces; ¼ cup walnuts, toasted and chopped

Servings: persons

3 ½ cups rhubarb, finely chopped (about 1 pound)
2 tablespoons all-purpose flour
1 ½ 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 ½ cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
cooking spray
¼ cup turbinado sugar
½ teaspoon cinnamon
2 tablespoons butter, chilled and cut into small pieces
¼ cup walnuts, toasted and chopped

1
Preheat oven to 375 degrees.
2
To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl.
3
Toss well to coat.
4
Place brown sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy.
5
Add eggs one at a time, beating well after each addition.
6
Add sour cream, orange rind, and vanilla; beat until well combined.
7
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.
8
Gradually add the flour mixture to butter mixture, beating at low speed just until combined.
9
Fold in rhubarb mixture.
10
Spread batter into a 9-inch square baking pan coated with cooking spray.
11
To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl.
12
Cut in 2 tablespoons butter with a pastry blednder or 2 forks until the mixture is crumbly.
13
Stir in nuts.
14
Sprinkle streusel evenly over batter.
15
Bake at 375 for 50 minutes, or until a wooden toothpick 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 18 ingredients. The key ingredients include: 3 ½ cups rhubarb, finely chopped (about 1 pound), 2 tablespoons all-purpose flour, 1 ½ cups brown sugar, packed, 5 tablespoons butter, softened, 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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