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Rhubarb-Ribbon Brunch Cake

 Rhubarb-Ribbon Brunch Cake
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
12 ServingsPrep: 30 min. Bake: 1 hour + cooling

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 King Arthur Unbleached 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

2 of 2

Rhubarb-Ribbon Brunch Cake (continued)

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.
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.