Rhubarb-Lemon Coffee Cake Recipe

Name: Rhubarb-Lemon Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 1/2 cup all-purpose flour; 1/3 cup sugar; 1 teaspoon ground cinnamon; 2 tablespoons cold butter; 1/3 cup confectioners' sugar; 2 teaspoons lemon juice

Servings: persons

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
1/2 cup all-purpose flour
1/3 cup sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/3 cup confectioners' sugar
2 teaspoons lemon juice

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 zest. 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 350u00b0 for 35-45 minutes or until a toothpick inserted in 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.

893

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2-1/4 cups all-purpose flour, 3/4 cup sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Rhubarb-Lemon Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb-Lemon Coffee Cake

How did you like this recipe?

Frequently Asked Questions