INGREDIENTS
2 tsp
Lemon peel
1 cup
Rhubarb, fresh or frozen
2
Eggs
1 2/3 tbsp
Lemon juice
1/2 tsp
Baking powder
1/2 tsp
Baking soda
2 tsp
Cinnamon, ground
1/3 cup
Confectioners' sugar
2 3/4 cups
Flour
1/2 tsp
Nutmeg, ground
1/4 tsp
Salt
1 1/8 cups
Sugar
1/2 cup
Butter
2/3 cup
Vanilla yogurt