Rhubarb-Lemon Coffee Cake

• 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 350u0b0 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.

flour, sugar, baking powder, baking soda, salt, butter, vanilla yogurt, eggs, lemon juice, lemon zest, frozen rhubarb, ground cinnamon, ground nutmeg, allpurpose, sugar, ground cinnamon, cold butter, sugar, lemon juice

Taken from www.tasteofhome.com/recipes/rhubarb-lemon-coffee-cake/ (may not work)