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.