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 large eggs, room temperature
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon zest
- 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
Reviews
I did double the amount of rhubarb called for and I'm glad I did. One cup would not have been anywhere near enough!
Not enough liquid in the batter. Too dry. One cup of rhubarb is not enough.l