Rhubarb Brunch Cake

Submitted by QueenJellyBean

"Another great rhubarb recipe! This is nice for family brunches and since you can use frozen rhubarb you can even use it for the holidays!"

 

• Ready In: 1hr 15mins
• Ingredients: 21
• Yields: 1 cake
• Serves: 12

ingredients

• Rhubarb layer

• 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 rhubarb (fresh or thawed frozen)
• 3 -4 drops red food coloring

• Batter

• 2 1⁄4 cups flour
• 3⁄4 cup sugar
• 3⁄4 cup cold butter
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 egg, beaten
• 1 (6 ounce) carton vanilla yogurt
• 1 teaspoon vanilla

• Topping

• 1 egg, beaten
• 8 ounces mascarpone cheese
• 1⁄4 cup sugar
• 1⁄2 cup chopped pecans
• 1⁄4 cup flaked coconut

directions

1. Rhubarb layer: In a large saucepan, combine the first five ingredients. Mix until smooth and then add the rhubarb. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat, add the food coloring and set aside.
2. Batter: In a bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 c for topping. Add baking powder, baking soda, and salt to remaining crumb mixture. Combine egg, yogurt and vanilla; stir into batter until smooth. Spread into a greased 9 inch springform pan.
3. Topping: Combine the egg, Mascarpone cheese and sugar; spoon over batter. Top with rhubarb mixture. Add pecans and coconut to the reserved crumble mixture; sprinkle over top.
4. Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean.
5. Cool on wire rack for 20 minutes; remove sides of pan. Cool completely.