Rhubarb-Sour Cream Snack Cake with Walnut Streusel

Well-chopped rhubarb offers bursts of tartness in this moist, spicy coffee cake.

Yield: 12 servings (serving size: 1 piece)

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

Preparation

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.

Nutritional Information

Calories:

326 (27% from fat)

Fat:

9.8g (sat 4.9g,mono 2.3g,poly 1.7g)

Protein:

5.9g

Carbohydrate:

55.6g

Fiber:

2.7g

Cholesterol:

55mg

Iron:

2.1mg

Sodium:

291mg

Calcium:

103mg