Rhubarb Ribbon Brunch Cake
By GmaJan12
Ingredients
- BATTER:
- 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 egg, lightly beaten
- 3/4 cup (6 ounces) vanilla yogurt
- 1 teaspoon vanilla extract
- TOPPING:
- 1 egg, lightly beaten
- 8 ounces Mascarpone cheese
- 1/4 cup sugar
- 1/2 cup chopped pecans
- 1/4 cup flaked coconut
Details
Servings 12
Preparation
Step 1
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 near the center comes out clean. Cool on a wire rack for 20 minutes; remove sides of pan. Cool completely.
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.
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