Rhubarb Ribbon Brunch Cake

By á-47

Ingredients

• BATTER:
• 3/4 cup sugar
• 3 Tbsp. cornstarch
• 1/4 tea. cinnamon
• 1/8 tea. nutmeg
• 1/3 cup cold water
• 2 1/2 cups sliced fresh or frozen rhubarb
• 3-4 drops red food coloring, optional
• 2 1/4 cups flour
• 3/4 cups sugar
• 3/4 cup cold butter, cubed
• 1/2 tea. baking powder
• 1/2 tea. baking soda
• 1/2 tea. salt
• 1 egg, lightly beaten
• 1 carton (6 oz) vanilla yogurt
• 1 tea. vanilla
• TOPPING:
• 1 egg, beaten
• 8 oz. Mascarpone cheese
• 1/4 cup sugar
• 1/2 cup chopped pecans
• 1/4 cup flaked coconut

Preparation

Step 1

In a 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 the butter until mixture resembles coarse crumbs. Set aside 1 cup for topping. Add the baking powder, baking soda, and salt to the remaining crumb mixture. In a small bowl, combine the egg, yogurt, and vanilla; stir into batter until smooth. Spread into a greased 9" spring-form pan.

Combine the egg, Mascarpone cheese and sugar; spoon over the 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 comes out clean. Cool on a wire rack for 20 minutes; remove sides of pan. cool completely.