Rhubarb-Lemon Coffee Cake

Name: Rhubarb-Lemon Coffee Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
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 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

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

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

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 juice and lemon zest. 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 in 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.

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.

Nutrition Facts

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

Originally published as Rhubarb Lemon Coffee Cake in Healthy Cooking April/May 2011

Reviews

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Average Rating:

satoriart78

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!
karrae

May 12, 2011

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