Monday, May 28, 2012

Rhubarb-Lemon Coffee Cake Recipe

I'm not keen on rhubarb. In fact I think that rhubarb is weird. It's a fruit, yet there's no physical "fruit"
that is produced. You eat the stalk. It's really bitter. It's kind of stringy. Yes, I can safely say that rhubarb is weird. This is the first rhubarb item I've ever made. I knew so little about this plant, that I had to call my mom to ask her how to harvest the darn stuff or even to know what to pick. (side note: I robbed this from our neighbor's yard at 9 pm with a flashlight in hand. Lance called me a creeper.) Now my mom thinks that I've turned over a new leaf (pun intended!) and has offered me her rhubarb cobbler recipe. I'm not sure that I'm ready for that- baby steps mom!

I will be honest and admit that sometimes I still have issues trying something that I think that I don't like. Such is the case with this coffee cake. My friend Noelle made this coffee cake one time for Sunday school. Lance had offered to get me some and I tried it without knowing there was rhubarb in it. It's a good thing that I made this mistake because I now know that not all rhubarb should be abhorred :) This coffee cake is especially tasty. It has a slight zing to it, which can be attributed to both the lemon and the rhubarb. But the zippyness is tempered by the crumb topping and glaze. My general rule of thumb is that coffee cake shouldn't have both a crumb topping and a glaze. Too much sugar and too many extra steps in my opinion. But since I had already had it with both, I knew that both items were inherent to the success of the cake.

So, if you have reservations about rhubarb, this is a good place to start. And if you already like rhubarb, you should try this recipe!


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 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

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


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.

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 near 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.

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