Rhubarb-Ribbon Brunch Cake
My dad has always had a flourishing rhubarb patch. This cake can be served as a coffee cake at breakfast or an elegant finish to a special meal. —Mary Blenk, Cumberland, Maine
Total TimePrep: 30 min. Bake: 1 hour + cooling
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/3 cup cold water
- 2-1/2 cups sliced fresh or frozen rhubarb
- 3 to 4 drops red food coloring, optional
- 2-1/4 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup cold butter, cubed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, room temperature, lightly beaten
- 3/4 cup vanilla yogurt
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 8 ounces Mascarpone cheese
- 1/4 cup sugar
- 1/2 cup chopped pecans
- 1/4 cup sweetened shredded coconut
- In a large saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and water until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Add food coloring if desired. Set aside.
- In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. Add the baking powder, baking soda and salt to remaining crumb mixture. In a small bowl, combine the egg, yogurt and vanilla; stir into batter until smooth. Spread into a greased 9-in. springform pan.
- Combine the egg, Mascarpone cheese and sugar; spoon over batter. Top with rhubarb mixture. Add pecans and coconut to reserved crumb mixture; sprinkle over top.
- Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes; remove sides of pan. Cool completely.