Rhubarb-Lemon Coffee Cake Recipe

Rhubarb-Lemon Coffee Cake Recipe photo by Taste of Home

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And you thought rhubarb was just for pie—not so in the case of this tart and tasty coffee cake. —Stephanie Otten, Byron Center, Michigan

This recipe is:

Healthy

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Rhubarb-Lemon Coffee Cake Recipe

Prep: 25 min. Bake: 35 min. + cooling

Yield: 12 Servings

25 35 60

Ingredients

2-1/4 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter, melted
2/3 cup vanilla yogurt
2 eggs
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 cup chopped fresh or frozen rhubarb
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
STREUSEL:
1/2 cup all-purpose flour
1/3 cup sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
GLAZE:
1/3 cup confectioners' sugar
2 teaspoons lemon juice

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the butter, yogurt, eggs, lemon juice and lemon peel. Stir into dry ingredients just until moistened.
Coat a 9-in. springform pan with cooking spray and sprinkle with flour. Spread half the batter into prepared pan. Add rhubarb to within 1/2 in. of the edges. Sprinkle with cinnamon and nutmeg. Top with remaining batter.
For streusel, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes.
For glaze, in a small bowl combine confectioners' sugar and lemon juice. Drizzle over warm cake. Cool for 1 hour. Yield: 12 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 slice equals 273 calories, 8 g fat (5 g saturated fat), 54 mg cholesterol, 187 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Rhubarb-Lemon Coffee Cake in Healthy Cooking April/May 2011, p40