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Rhubarb-Lemon Coffee Cake

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

12 ServingsPrep: 25 min. Bake: 35 min. + cooling

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

2 of 2

Rhubarb-Lemon Coffee Cake (continued)

Directions (continued)

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.

Nutrition 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.