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Ingredientes
- 3/4 c. sugar
- 3 Tbsp. flour
- 1/4 tsp grnd nutmeg
- 1 tsp salt
- 1/2 tsp vanilla extract
- 1/4 c. cool butter - (1/2 stick) cut up
- 2 c. flour
- 1 tsp baking pwdr
- 1 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 c. butter - (1 stick) room temperature
- 1/2 c. sugar
- 2 x Large eggs
- 1 tsp vanilla extract
- 1 c. lowfat sour cream
- 2 c. diced rhubarb
Direcciones
- For the Crumble Topping: Combine the sugar, flour, nutmeg and salt in a bowl. Stir in the vanilla, then work in the butter with a pastry blender or possibly fork till crumbly. Set aside.
- For the Cake: Heat the oven to 350 degrees. Butter a 9-inch tube pan. Stir together the flour, baking pwdr, baking soda, nutmeg and salt in a bowl. Set aside.
- Beat together the butter and sugar in a mixing bowl till light and fluffy. Beat in the Large eggs, one at a time. Beat in the vanilla. Beat in half the flour mix till creamy, then beat in the lowfat sour cream till blended. Beat in the remaining flour mix till combined. Stir in the rhubarb.
- Spoon the batter into the tube pan. Top with the crumble mix. Bake till a toothpick inserted in the center comes out clean, about 1 hour. Cold the cake in the pan slightly, then remove to a wire rack to cold completely.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 321 | |
| Calories from Fat 146 | 45% |
| Total Fat 16.56g | 21% |
| Saturated Fat 9.97g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 610mg | 25% |
| Potassium 111mg | 3% |
| Total Carbs 39.62g | 11% |
| Dietary Fiber 0.9g | 3% |
| Sugars 21.87g | 15% |
| Protein 4.04g | 6% |
