Rhubarb Coffee Cake w/ Walnut Streusel (12 servings) 3 1/2 cups finely chopped rhubarb (about 1 lb.) 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 whole wheat flour 1 cup all purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt cooking spray For Streusel: 1/4 cup turbinado sugar (or brown sugar) 1/2 teaspoon cinnamon 2 Tablespoons chilled butter (cut into small pieces) 1/4 cup chopped walnuts Preheat oven to 375 degrees F. Combine rhubarb and 2 Tablespoons of flour in a medium bowl. Toss to coat. Beat together brown sugar and 5 Tablespoons of butter in a large bowl until it's light and fluffy. Add eggs, 1 at a time. Add sour cream, orange rind, vanilla and beat until well combined. Combine flours, baking soda, 1 teaspoon of cinnamon, and salt and whisk together. Gradually add flour mixture to butter mixture. Fold in the rhubarb. Spread into a 9 inch square baking pan coated with cooking spray. To prepare streusel, cut together the sugar, cinnamon and butter until the mixture is crumbly. Stir in the nuts. Sprinkle the streusel over the top of the batter. Bake at 375 for 50 minutes or until toothpick comes out clean when inserted. Each serving has 326 calories and 9 grams of fat (4.9g sat.) To reduce the fat, you could use egg whites or egg substitute. Mr Breakfast would like to thank mrbreakfast_lvr for this recipe. Recipe number 2592. Submitted 7/31/2009.