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Rhubarb-Lemon Coffee Cake

 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

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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.
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.