- 12
- 25 mins
- 60 mins
Ingredients
- STREUSEL:
- 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
- GLAZE:
- 1/3 cup confectioners' sugar
- 2 teaspoons lemon juice
Preparation
Step 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.
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.
Yield: 12 servings.
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.