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Rhubarb Ribbon Brunch Cake
Ingredients
- 3/4 cup sugar
- 3 TBSP cornstarch
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/3 cup cold water
- 2 1/2 cups fresh or frozen rhubarb
- 3-4 drops red food coloring
- Batter
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 cup cold butter
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg, beaten
- 1 carton (6 oz) vanilla yogurt
- 1 tsp vanilla
- Topping
- 1 egg, beaten
- 8 oz mascarpone cheese
- 1/4 cup sugar
- 1/2 cup chopped pecans
- 1/4 cup flake coconut
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Directions
- Combine flour and sugar, cut in butter until resembles coarse crumbs. Set aside 1 cup for topping. Add baking powder, soda, and salt to remaining crumb mixture. Combine egg, yogurt, and vanilla, stir into batter until smooth. Spread into greased 9 inch spring foam pan.
- Combine egg, cheese, sugar, then spoon over batter. Top with rhubarb mixture. Add pecans and coconut to reserved mixture, sprinkle over top. Bake at 350 degrees for 6-65 minutes. Cool for 20 minutes, remove sides. Cool completely.
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