Rhubarb-Sour Cream Snack Cake with Walnut Streusel

Ingredients

• 1 teaspoon baking soda 
• 1.5 cups brown sugar packed
• 2 tablespoons butter chilled cut into small pieces
• 5 tablespoons butter softened
• 2 large eggs 
• 2 tablespoons flour all-purpose
• 6.8 ounces flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon ground cinnamon 
• 1 teaspoon orange rind grated
• 1 pound rhubarb finely chopped
• 0.5 teaspoon salt 
• 1 cup cup heavy whipping cream fat-free sour
• 0.3 cup sugar 
• 2 teaspoons vanilla extract 
• 0.3 cup walnuts chopped
• 4.8 ounces flour whole wheat

Equipment

• bowl
• oven
• knife
• whisk
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 37
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.
4. Add eggs, 1 at a time, beating well after each addition.
5. Add sour cream, rind, and vanilla; beat until well combined.
6. Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife.
7. 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.
8. Spread batter into a 9-inch square baking pan coated with cooking spray.
9. To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl.
10. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts.
11. Sprinkle streusel evenly over batter.
12. Bake at 375 for 50 minutes or until a wooden pick inserted in the center comes out clean.