Rhubarb-Ribbon Brunch Cake Recipe

Rhubarb-Ribbon Brunch Cake Recipe photo by Taste of Home

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My dad has always had a flourishing rhubarb patch. So when I saw this contest, I knew I should try to create a recipe with his endless supply. This cake can be served as a coffee cake at breakfast or an elegant finish to a special meal. —Mary Blenk, Cumberland, Maine

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Rhubarb-Ribbon Brunch Cake Recipe

Prep: 30 min. Bake: 1 hour + cooling

Yield: 12 Servings

30 60 90

Ingredients

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
BATTER:
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

Directions

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.

Nutritional Facts 1 serving (1 each) equals 467 calories, 26 g fat (13 g saturated fat), 92 mg cholesterol, 321 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Rhubarb-Ribbon Brunch Cake in Taste of Home April/May 2006, p31