Rhubarb-Sour Cream Snack Cake With Walnut Streusel

• 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

1. Preheat oven to 375u0b0.
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 375u0b0 for 50 minutes or until a wooden pick inserted in the center comes out clean.

rhubarb, flour, brown sugar, butter, eggs, sour cream, orange rind, vanilla, flour, whole wheat flour, baking soda, ground cinnamon, salt, cooking spray, streusel, turbinado sugar, ground cinnamon, butter, walnuts

Taken from www.myrecipes.com/recipe/rhubarb-sour-cream-snack-cake-with-walnut-streusel (may not work)