RHUBARB-LEMON COFFEE CAKE

Rhubarb-Lemon Coffee Cake image

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

Provided by Taste of Home

Time 1h

Yield 12 servings.

Number Of Ingredients 21

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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

Steps:

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.

Nutrition Facts : Calories 273 calories, Fat 8g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 187mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.