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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 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.