Rhubarb-Lemon Coffee Cake |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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And you thought rhubarb was just for pieânot so in the case of this tart and tasty coffee cake. âStephanie Otten, Byron Center, Michigan Ingredients:
2-1/4 cups king arthur unbleached 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 king arthur unbleached 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.
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