Rhubarb-Sour Cream Snack Cake with Walnut Streusel

Rhubarb-Sour Cream Snack Cake with Walnut Streusel
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon ground cinnamon
  • ¼ cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1 ½ cups packed brown sugar
  • 5 tablespoons butter, softened
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour (about 6 3/4 ounces)
  • + 13 more ingredients
    • ¼ cup turbinado sugar
    • 2 tablespoons chilled butter, cut into small pieces
    • 1 cup fat-free sour cream
    • 2 teaspoons vanilla extract
    • 1 cup whole wheat flour (about 4 3/4 ounces)
    • 1 teaspoon grated orange rind
    • Streusel:
    • 3 ½ cups finely chopped rhubarb (about 1 pound)
    • Cooking spray
    • 1 teaspoon baking soda
    • 2 large eggs
    • 2 tablespoons all-purpose flour
    • Cake:

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 additio...

View full recipe at My Recipes

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