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Rhubarb-Lemon Coffee Cake Recipe

Rhubarb-Lemon Coffee Cake Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling YIELD:12 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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: 273 calories, 8g fat (5g saturated fat), 54mg cholesterol, 187mg sodium, 46g carbohydrate (23g sugars, 1g fiber), 5g protein

Reviews for Rhubarb-Lemon Coffee Cake

Sort By :
MY REVIEW
satoriart78
Reviewed May. 24, 2011

"I did double the amount of rhubarb called for and I'm glad I did. One cup would not have been anywhere near enough!"

MY REVIEW
karrae
Reviewed May. 12, 2011

"Not enough liquid in the batter. Too dry. One cup of rhubarb is not enough.l"

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