Rhubarb-Ribbon Brunch Cake Recipe

4.5 1 3
Rhubarb-Ribbon Brunch Cake Recipe
Rhubarb-Ribbon Brunch Cake Recipe photo by Taste of Home
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Rhubarb-Ribbon Brunch Cake Recipe

Read Reviews
4.5 1 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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 large egg, lightly beaten
  • 3/4 cup (6 ounces) vanilla yogurt
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1 large egg, lightly beaten
  • 8 ounces Mascarpone cheese
  • 1/4 cup sugar
  • 1/2 cup chopped pecans
  • 1/4 cup sweetened shredded 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 in 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.
Originally published as Rhubarb-Ribbon Brunch Cake in Taste of Home April/May 2006, p31

Nutritional Facts

1 each: 467 calories, 26g fat (13g saturated fat), 92mg cholesterol, 321mg sodium, 54g carbohydrate (32g sugars, 2g fiber), 6g protein.

  • 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 large egg, lightly beaten
  • 3/4 cup (6 ounces) vanilla yogurt
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1 large egg, lightly beaten
  • 8 ounces Mascarpone cheese
  • 1/4 cup sugar
  • 1/2 cup chopped pecans
  • 1/4 cup sweetened shredded coconut
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 350° for 60-65 minutes or until a toothpick inserted in 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.
Originally published as Rhubarb-Ribbon Brunch Cake in Taste of Home April/May 2006, p31

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lafleur User ID: 2115534 157873
Reviewed May. 18, 2010

"The cake was pretty good, however, with the amount of work involved, I would not make this agaim"

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