Rhubarb Sour Cream Snack Cake With Walnut Streusel

• 3 12 cups rhubarb, finely chopped (about 1 pound)
• 2 tablespoons all-purpose flour
• 1 12 cups brown sugar, packed
• 5 tablespoons butter, softened
• 2 large eggs
• 1 cup nonfat sour cream
• 1 teaspoon orange rind
• 2 teaspoons vanilla extract
• 1 12 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 12 teaspoon salt
• cooking spray
• 14 cup turbinado sugar
• 12 teaspoon cinnamon
• 2 tablespoons butter, chilled and cut into small pieces
• 14 cup walnuts, toasted and chopped

1. Preheat oven to 375 degrees.
2. To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl.
3. Toss well to coat.
4. Place brown sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Add sour cream, orange rind, and vanilla; beat until well combined.
7. Place remaining all-purpose and whole wheat flours into another large bowl and combine with baking soda, 1 teaspoons cinnamon, and salt, stirring with a whisk.
8. Gradually add the flour mixture to butter mixture, beating at low speed just until combined.
9. Fold in rhubarb mixture.
10. Spread batter into a 9-inch square baking pan coated with cooking spray.
11. To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl.
12. Cut in 2 tablespoons butter with a pastry blednder or 2 forks until the mixture is crumbly.
13. Stir in nuts.
14. Sprinkle streusel evenly over batter.
15. Bake at 375 for 50 minutes, or until a wooden toothpick inserted in the center comes out clean.

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

Taken from www.food.com/recipe/rhubarb-sour-cream-snack-cake-with-walnut-streusel-376351 (may not work)