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.