Show Subscription Form




Rhubarb-Lemon Coffee Cake Recipe
Rhubarb-Lemon Coffee Cake Recipe photo by Taste of Home

Rhubarb-Lemon Coffee Cake Recipe

Publisher Photo
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
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 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

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.

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

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.

Reviews for Rhubarb-Lemon Coffee Cake

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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
Reviewed May. 12, 2011

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT