Recipe of the Week! Rhubarb-Sour Cream Snack Cake with Walnut Streusel

Ok folks! It's getting closer to that time of year when we are BLESSED with Rhubarb. However, there may be some of us who have been looking at the same recipes for years and can't get past the same old jams, pies, cakes, bars... etc.

Here is a another cake recipe sure to please with a cup of tea or coffee for breakfast or with a Sunday brunch.

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 (a form of raw sugar, larger crystals, more flavor)
  
• 1/2 teaspoon ground cinnamon
• 2 tablespoons chilled butter, cut into small pieces
• 1/4 cup chopped walnuts

Preparation

• Preheat oven to 375°.

1. To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.
2. 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.
3. 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.
   
4. 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.